Open Accessibility Menu

Twice-baked Sweet Potatoes

Published in Recipes, Pasta & Potatoes, Salads & Vegetables Author: CentraCare

CentraCare Health Weight Management Recipe


  • 8 medium sweet potatoes (10-12 ounces each)
  • 1 Tbsp. canola or sunflower oil
  • ½ cup finely grated Parmesan cheese, divided
  • ⅓ cup sour cream
  • 2 Tbsp. pure maple syrup
  • 1 tsp. salt
  • ½ tsp. ground pepper
  • ½ tsp. freshly grated or ground nutmeg


  1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
  2. Prick sweet potatoes in 3 to 4 spots with a fork. Rub with oil and place on the prepared baking sheet. Roast until tender, 45 minutes to 1 hour.
  3. Let stand until cool enough to handle. Increase oven temperature to 450 degrees. Slice each sweet potato in half horizontally and scoop the flesh into a large bowl, leaving a generous ¼-inch border in the skins.
  4. Place 12 of the skins back on the baking sheet. (Discard the remaining four skins.)
  5. Add ¼ cup cheese, sour cream, syrup, salt, pepper and nutmeg to the sweet potato flesh and mash with a potato masher until smooth.
  6. Divide the filling among the skins. Top each with a little of the remaining cheese.
  7. Bake until the filling is bubbling, 20 to 25 minutes.

To make ahead, prepare through Step 5 and refrigerate for up to 4 hours; let stand at room temperature while the oven preheats.

Yield: 12 servings

Nutritional Information Per Serving
  • Calories: 121
  • Fat: 4 g.
  • Sat. Fat: 2 g.
  • Sodium: 282 mg
  • Carbs: 17 g.
  • Fiber: 3 g.
  • Protein: 3 g.

Exchanges per serving: 1 Starch; 1 Fat