INCREDIBLE Twice-Baked Sweet Potatoes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and cost.

Wash the sweet potatoes and remove any little dreads or dirt.

Pierce the sweet potatoes all over with a fork.

Line a baking pan with foil and place the sweet potatoes on it.

Preheat the oven to 350°F (175°C).

Bake the sweet potatoes for about 60 minutes until they are tender.

Remove the sweet potatoes from the oven and let them cool until they are manageable.

Cut a dome out of the top of each sweet potato and scoop out the flesh into a bowl, leaving a small border.

Add 4 ounces of room temperature cream cheese to the bowl with the sweet potato flesh.

Add 4 tablespoons of room temperature butter to the bowl.

Pour in 1/4 cup of maple syrup and 3 tablespoons of brown sugar.

Add 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ginger, a healthy pinch of black pepper, and salt to the bowl.

Blend the mixture until smooth using a hand mixer or spoon.

Spray the lined baking sheet with cooking spray.

Spoon the sweet potato mixture back into the skins, mounding slightly on top.

If desired, top with marshmallows or toasted pecans.

Preheat the oven to 375°F (190°C).

Bake the stuffed sweet potatoes for about 15 minutes, keeping an eye on the marshmallows to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens