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Close-up of golden-brown twice baked sweet potatoes topped with pecans.
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Twice Baked Sweet Potatoes

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 250
A delicious and hearty side dish featuring sweet potatoes filled with a creamy, spiced filling topped with crunchy pecans.

Ingredients

Sweet Potatoes

  • 5 small/medium sweet potatoes (about 8 to 10 ounces each)
  • 2 ounces reduced fat cream cheese
  • 2 ounces unsalted butter
  • 5 ounces vanilla nonfat Greek yogurt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup chopped untoasted (raw) pecans

Instructions 

  • Preheat oven to 375°F and bake sweet potatoes until fork-tender, about 50-75 minutes. Let cool slightly.
  • Cut off the top third of the 4 largest potatoes lengthwise, scoop out flesh into a food processor, leaving a thin layer inside. Reserve the small potato.
  • Process the scooped flesh with Greek yogurt, seasonings, cream cheese, and butter until smooth. Adjust seasoning as needed.
  • Fill the potato bases generously with the mixture, sprinkle with pecans, and bake for 10 minutes until heated through and pecans are crisp.

Notes

For extra flavor, toast the pecans before sprinkling on top.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Sweet Potatoes