Twice Baked Sweet Potatoes is a great recipe to serve at your Holiday dinner or next family get-together. I've provided two delicious options to make this recipe. One option is to use butter for extra flavor or if you are on a special diet or want to make this recipe healthier, you can use Greek yogurt in place of butter as a creamy base with less fat and calories but all of the traditional flavors.
Equipment
Baking sheet
Hand Mixer
Ingredients
8-12mediumsweet potatoes
1/2tbspolive oilextra virgin
2 tbsp softened butter
1/2cupsour cream or substitute with nonfat plain Greek yogurt
3tbspbrown sugar or sweetener of choice if substituting
1tspcinnamon
1/2tspnutmeg
2tbsppecanschopped
64minimarshmallows
Instructions
Preheat the oven to 375°F.
Wash the potatoes and dry them on a paper towel, then poke several holes in them with a fork, and brush the olive oil on the outsides of each sweet potato.
Wrap each sweet potato in foil, place them on a baking sheet, and bake until fork-tender, 40-60 minutes. Reduce the oven temperature to 350° F after taking the potatoes out of the oven.
When the potatoes are cool enough to touch, cut them in half lengthwise, and scoop out the centers into a large mixing bowl. Leave about 1/4 inch of the flesh to prevent the potato skins from falling apart.
Add the softened butter and sour cream or (Greek yogurt if substituting), brown sugar, cinnamon, and nutmeg to the mixing bowl with the scooped-out potato flesh centers. Mix in a stand mixer (or handheld mixer) until smooth and creamy.
Evenly spoon the mixture back into the potato skins, and top with chopped pecans and 8 mini marshmallows.
Bake in the oven for 10 minutes, or until the marshmallows are toasted and melting.
Notes
Nutrition info is calculated using the healthy substitutions suggestions in each recipe.Per Serving: (1 filled potato half) Calories: 91 Calories from fat: 22 Fat: 3g Saturated Fat: 1g Cholesterol: 1mg Sodium: 36mg Carbohydrates: 14g Fiber: 1g Sugar 7g Protein: 3g WW SmartPoints: 4