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Twice Baked Sweet Potatoes
Sweet potatoes baked and then rebaked filled with a mashed sweet potatoe filling topped with Parmesan cheese.
Course
Side Dish, Vegetable
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
2
people
Calories
261
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Cups
Cookie Sheet
Ingredients
2
sweet potatoes
2
Tablespoons
butter
¼
cup
Parmesan cheese
Dash
Salt and pepper
Instructions
Start with a medium sized sweet potatoes. Wash and poke potato with a fork a few times. This helps allow steam release from the potato as it cooks.
2 sweet potatoes
Place potatoes on a baking sheet and place in a preheated 375 degree oven for 45 -60 minutes.
Allow potatoes to cool for 15-20 minutes or until they are cool enough to handle.
Slice off a small section off the top of the potato.
Carefully scoop out the sweet potato, leaving a small amount to help give the skin some stability.
Place potato into a bowl and top with butter.
2 Tablespoons butter
Mash potatoes and butter together with a fork until smooth.
Scoop mixture back into potato skins. Sprinkle with salt and pepper .
Dash Salt and pepper
Top with parmesan cheese and place back in the oven for 15 minutes or until potatoes are warmed through.
¼ cup Parmesan cheese
Notes
This recipe can be adapted to the number of servings needed. Plan on one medium size sweet potato per person.
Tips when making twice baked sweet potatoes
Select sweet potatoes consistent in size
Straight potatoes are easier to work with, rather than curved potatoes
Always use a baking sheet. Sweet potatoes do drip when baking
Pierce potatoes a few times with a fork before baking
Leave a small border of potato next to the skin when scooping out the cooked flesh
Nutrition
Serving:
1
Potato
|
Calories:
261
kcal
|
Carbohydrates:
27
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Cholesterol:
39
mg
|
Sodium:
372
mg
|
Potassium:
438
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
18891
IU
|
Vitamin C:
3
mg
|
Calcium:
187
mg
|
Iron:
1
mg