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Twice-baked sweet potatoes

December 12, 2019 | Heather Shannon
two twice-baked sweet potatoes

If you’re in the mood to switch up the traditional sweet potato casserole this year, here’s a simple — and healthy — twist on the classic.

Sweet potatoes are high in vitamin A, in the form of an antioxidant known as beta-carotene. They also boast high levels of vitamin C, fiber, potassium and a host of other essential nutrients.

Adding in a few spices and some sour cream makes them irresistible while keeping the fat and calorie count low.

Twice-baked sweet potatoes


  • 4 sweet potatoes
  • 3 tablespoons brown sugar
  • 2 tablespoons unsalted butter
  • 4 tablespoons reduced fat sour cream
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Salt, to taste
  • Black pepper, to taste


Preheat oven to 375 degrees F.

When oven is fully heated, place sweet potatoes on a baking sheet and bake for one hour.

When cooled, split the potatoes and scoop out the flesh. Place the flesh in a large mixing bowl and reserve the skins.

Add brown sugar, butter, sour cream, cinnamon, nutmeg, ginger, salt and pepper. Mix until well-combined.

Put the filling back into the sweet potato skins. Return to the oven and bake another 15 minutes, or until golden brown.


Serves 4

  • 257 calories
  • 12 g fat
  • 28 g carbohydrate
  • 4 g fiber
  • 4 g protein

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