How to Make Twice-Baked Sweet Potatoes | Hilah Cooking

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.

Stab the sweet potato a few times with the tip of a knife.

Microwave the sweet potato for about 5 minutes until soft throughout, or alternatively bake at 400°F for about 30 minutes.

Cut the sweet potato in half and let it cool enough to handle.

In a dry skillet over medium-high heat, toast slivered almonds with 2 tablespoons of honey for 2-4 minutes until golden and clumped together.

Spread the toasted almonds on parchment paper and sprinkle with coarse salt while still hot.

Use a grapefruit spoon to scoop out the insides of the sweet potato, leaving about a quarter inch of shell.

Place the sweet potato shells in a baking dish, packing them in if making several.

Mash the sweet potato flesh with a little bit of brown sugar (1-2 teaspoons depending on sweetness preference), butter, and light sour cream, along with some black pepper until smooth.

Scoop the filling into the sweet potato shells without packing it down.

Top the filled sweet potatoes with the cooled honeyed almonds and place them in the oven at 375°F for about 20 minutes until hot throughout.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens