Comida Kraft
Recipe Box

Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes is rated 4.470588235294118 out of 5 by 85.
Prep Time
25
min.
Total Time
1
hr.
Servings

4 servings

Enjoy Twice-Baked Sweet Potatoes that are twice as nice! Sweet potatoes never tasted as sweet as they do in our creamy brown sugar-cinnamon side.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 425ºF.
  • Cut potatoes lengthwise in half; place, cut sides down, on foil-covered rimmed baking sheet. Bake 30 to 35 min. or until tender.
  • Scoop out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potato flesh; mash until blended.
  • Fill shells with potato mixture; sprinkle with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Shortcut

Pierce whole sweet potatoes with fork; wrap in damp paper towels. Microwave on HIGH 7 to 8 min. or until tender. Cut potatoes in half; scoop out centers and continue as directed.

Make Ahead

Stuff potato shells as directed; refrigerate up to 1 hour. When ready to serve, bake as directed, increasing the baking time as needed until filling is heated through.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 250
Total fat 10g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 150mg
Carbohydrate 38g
Dietary fiber 6g
Sugars 13g
Protein 4g
% Daily Value
Vitamin A 490 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was the perfect side dish for Thanksgiving! This was the perfect side dish for Thanksgiving! It was easy, different, and very simple to serve buffet-style (how we serve every holiday meal). I made this according to the directions and added dried cranberries on top with the pecans. My family's asked for this dish again next year already! Be sure to use the shortcut - pierce and cook the potatoes in the microwave for about 7 min before slicing in half. I didn't think of this and it would have made it even easier!!
Date published: 2009-11-30
Rated 5 out of 5 by from Wow, what a nice easy take on the sweet potato. Wow, what a nice easy take on the sweet potato. I used the microwave for the 1st cooking time and a toaster oven to finish baking the potato with the filling, and nuts on top. I have some leftover sweet potatoes from the holidays I'm trying to use up, so I halved the recipe and made one potato for my lunch. Sweet potatoes are fine eaten with butter and salt, but this recipe's outcome was excellent, and the recipe will definitely be one I pull out for Thanksgiving.
Date published: 2013-01-28
Rated 4 out of 5 by from WONDERFUL ... WONDERFUL ... but I didn't go through all the steps of making Shells. I pre-cooked them in the microwave about 5-7 minutes, cut in half, baked them, then I just peeled the potatoes, put them in a bowl, added the other ingredients and blended (I like to keep them a little chunky). I've made them with and without the cheese (add a little butter) and they were great both ways.
Date published: 2010-11-11
Rated 5 out of 5 by from I make this recipe every year, they were a HIT at my last christmas party and everyone asked for the... I make this recipe every year, they were a HIT at my last christmas party and everyone asked for the recipe. The original recipe has to much cream cheese, I use half cream cheese and half fluffer-nutter to give it the toasted marshmallow taste! The cream cheese cuts the sweetness but definitely a treat :)
Date published: 2010-11-24
Rated 5 out of 5 by from I made this last night and it was a hit. I made this last night and it was a hit. My skins also fell right off. I need to work on that. Not quite sure why that happened. I don't have that problem when using russet potatoes. Maybe it would work better to leave them whole when baking. I plan to make them again. I definitely will for the Holidays.
Date published: 2008-09-12
Rated 4 out of 5 by from these potatoes turned out pretty good. these potatoes turned out pretty good. they could have used a bit more flavor. i added some butter to the stuffing mixture, but maybe next time i will use more cinnamon and/or mix some some nuts into the stuffing. overall, the recipe was very east. they turned out well and i will make them again.
Date published: 2009-01-16
Rated 5 out of 5 by from Made this for thanksgiving instead of a sweet potato casserole. Made this for thanksgiving instead of a sweet potato casserole. I ended up making 10 pounds of potatoes, so I had to increase the ingredients. I added a bit more cinnamon and sugar than was proportional. I also melted some marshmallows on top of them. Everyone loved them.
Date published: 2010-11-30
Rated 4 out of 5 by from This was a nice healthy alternative to a sweet potato souffle I have made (that is loaded with... This was a nice healthy alternative to a sweet potato souffle I have made (that is loaded with butter & sugar). I think next time I would add a little more sugar/splenda to sweeten it up a bit, but this will be replacing the souffle on the Thanksgiving table.
Date published: 2008-10-22
  • 2016-08-30T10:29CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_19, tr_66
  • loc_en_US, sid_111250, PRD, sort_relevancy
  • clientName_khcrm

K:55555v0:111250

>