• Prep Time: 10 mins
  • Cooking Time: 85 mins
  • Serves: 12

Twice Baked Sweet Potatoes

  • Recipe Submitted by on

 Ingredients List

  • 7 medium Sweet potatoes
  • 3/4 cup Sour Cream
  • 6 TBSP Butter softened
  • 1/2 cup Brown sugar plus extra for topping
  • 1 TBSP Lemon juice fresh
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp salt
  • 1/4 tsp pepper
  • 36 large marshmallows cut in half
  • 1 stick butter cold


Bake your sweet potatoes. Preheat oven to 400. Prick sweet potatoes with a fork. Bake until soft, about 1 hour.(tip--place on nonstick foil covered cookie sheet before baking to avoid a drippy mess in your oven!) Let cool slightly on rack.

Cut your sweet potatoes in half and carefully scoop out flesh into a mixing bowl, leaving a thick border for stability.

Prep filling: Mix flesh until smooth, then stir in sour cream, softened butter, 1/2 cup brown sugar, lemon juice, nutmeg, cinnamon and salt & pepper.

Carefully spoon sweet potato mixture into 12 of the shells, dividing the mixture evenlyamong them. (Note: you can also use a large pastry bag fitted with a largeround tip to fill shells). At this point you can cover and refrigerate the potatoes overnight if necessary.

Heat oven to 350 degrees. Sprinkle potatoes with a little brown sugar, thentop with one slice of butter each. Arrange marshmallows on top.

Bake on a foil-covered rimmed baking sheet until hot and marshmallows are goldenbrown, about 20-25 minutes.

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