Baked Sweet Potato Gems Recipe

No Photo

Have you made this?

 Share your own photo!


Dianne Joyner


I found the basic recipe for these in TOH magazine, I tweeked it and made it my own. We love these with a pot roast or barbeque or anything else a sweet potato would go with. This looks like lots of work but its not. You can make these ahead of time and keep them in the frig for several days

★★★★★ 1 vote
30 Min
15 Min


2 medium sweet potatoes
2 oz. lite cream cheese, softened
2 tbs. lite sour cream
1 tbs. margarine
1/4 tsp salt
2 tbs. brown sugar
1/4 tsp. cinnamon


1Wash sweet potatoes and dry. Grease with shortening. Place in the microwave and cook on high for about 12 minutes, turning once or until potatoes are soft.
2When potatoes have cooled slightly but are still hot cut a boat shaped slice from the top of each potato. Scoop pulp out leaving skins intact (I use measuring spoon) and put into medium bowl.
3Add all other ingredients and mash and mix with a fork. When pulp is smooth add it back to the potato skins. Pat tops with brown sugar and a sprinkling of cinnamon.
4Potatoes may be refrigerated and reheated in a foil lined pan at 425 for l0 to 15 minutes or until hot.
They can also be reheated in microwave.

About this Recipe

Course/Dish: Vegetables, Potatoes
Other Tag: Quick & Easy