Twice-Baked Stuffed Sweet Potatoes

Use a half-and-half combination of butter and oil to maintain rich flavor while cutting back on the saturated fat that could hurt your heart.

from Vegetables for Vitality

Twice-Baked Stuffed Sweet Potatoes Twice-Baked Stuffed Sweet Potatoes

Quick look

  • prep 10 min    cook 70 min
  • serves 4

Ingredients

  • 2 large sweet potatoes (1/2 pounds total)
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 tablespoon light- or dark-brown sugar
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon salt
  • 2 tablespoons chopped pecans


    How to make it  1 hour, 20 minutes


  • 1

    Preheat oven to 350°F. Pierce each sweet potato twice with tip of knife.

  • 2

    Bake until soft, about 50 minutes. Set aside until cool enough to handle but still very warm. Reduce oven heat to 325°F.

  • 3

    Cut potatoes in half lengthwise. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins. Add pineapple, oil, butter, sugar, zest, and salt to potato flesh. Whip with electric mixer or whisk until slightly fluffy.

  • 4

    Place skin shells on baking sheet. Fill with potato mixture, mounding each. Bake 15 minutes. Sprinkle with pecans. Bake 5 minutes longer.

Nutritional Information(per serving)

  • Calories: 236
  • Fat: 9g
  • Saturated Fat: 2g
  • Cholesterol: 8mg
  • Sodium: 303mg
  • Carbs: 38g
  • Protein: 2g
  • Fiber: 4g

Healthy Cooking Tip

Twice-Baked Stuffed Sweet Potatoes can be made up to a day ahead of time. Bake and stuff the potatoes as directed in the recipe through step 3. Place in a shallow dish, cover loosely and refrigerate. Remove from refrigerator 30 minutes before baking as directed in the recipe.


Hungry for the best food ideas?

Get our weekly Food Reads newsletter

Sending Message
how we use your e-mail