Twice Baked Sweet Potatoes {No Sugar Added}

Twice Baked Sweet Potatoes are the perfect side dish when you want a little change from the basic sweet potato fare.

Baked to perfection and then combined with a few simple ingredients you most likely have on hand make for an irresistibly decadent creamy sweet potato! Top with chopped pecans if desired and you will be in love! No need for the sugary sweet potato dishes that most often are presented at the Thanksgiving table. These will leave you fully satisfied and happy.

Sweet potatoes are easy to love and there’s really not just one way I don’t enjoy eating them. Baked, roasted, pureed, and now twice baked have become a regular way to enjoy them in our house. Even my children loved this recipe. My little man has a nut allergy so can’t have it with the pecans but even standing alone without them,  it’s a pretty dish to present during the  upcoming holiday feasting.

Here are some other sweet potato recipes you might enjoy:

• Easy Baked Sweet Potatoes
• Easy Crock Pot Stuffed Sweet Potatoes by Jeanette’s Healthy Living
• Sweet Potatoes & Apples with Honey Glaze
• Roasted Sweet Potato with Feta by Kalyn’s Kitchen
• Pomegranate & Sweet Potato Quinoa

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Twice Baked Sweet Potatoes {No Sugar Added}

Prep Time5 minutes mins

Cook Time1 hour hr 25 minutes mins

Total Time1 hour hr 30 minutes mins

Servings: 6

Calories: 256kcal

Author: Brenda Bennett

Cook ModePrevent your screen from going to sleep

Ingredients

• 3 sweet potatoes about 12 ounces each
• 2 tablespoons butter room temperature
• 4 ounces cream cheese room temperature
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• optional: 1/3 cup pecans chopped

Instructions

• Preheat oven to 400 degrees.
• Line a baking sheet with a silicone mat or parchment paper.
• Place sweet potatoes on tray and cook until soft enough to pierce center with a knife, about 60-75min. Allow to cool.
• Slice potatoes in half lengthwise and scoop flesh. Leave enough on base and sides to hold shape.
• Add potato flesh and the remaining ingredients to a food processor. Puree or pulse to desired consistency.
• Fill potatoes by piping or spooning mixture and top with pecans if desired.
• Bake 8-10 minutes.

Notes

Weight Watchers PointsPlus: 7*

Nutrition

Serving: 1half stuffed potato | Calories: 256kcal | Carbohydrates: 38.6g | Protein: 5g | Fat: 10.1g | Cholesterol: 34mg | Sodium: 370mg | Fiber: 5.9g | Sugar: 12.3g

Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I'd love to see your dish!