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Nutrition Facts
Serving Size 1 (228g) Recipe makes 4 servings
Calories 380
Calories from Fat 153		(40%)
Amount Per Serving		%DV
	Total Fat 17.1g	26%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 121mg		5%
Potassium 648mg		18%
Total Carbohydrate 56.9g		18%
	Dietary Fiber 5.7g	22%
	Sugars 31.0g
Protein 3.4g		6%
detailed view... how is this calculated?

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Twice Baked Sweet Potatoes for the Sweet Tooth!

Recipe #243344 | 2 hours | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Anme
Jul 30, 2007

A twice baked sweet potato for the sweet tooth! Prep time includes the baking time. This was my creation for RSC!

SERVES 4 (change servings and units)

Ingredients

4 sweet potatoes
1 tablespoon olive oil
3 tablespoons brown sugar
2 tablespoons heavy cream
2 tablespoons butter
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon vanilla extract
1/4 cup raisins
1/4 cup chopped pecans
2 pineapple rings, chopped
marshmallow (optional)

Directions

1
Preheat oven to 400°F.
2
Wash potatoes and poke all over with a fork then rub with olive oil.
3
Place potatoes that have been rubbed with oil in the oven naked for about 1 hour in the middle rack or until done, let cool until you are able to handle them.
4
Once cooled slice potatoes in half and scoop out the insides being careful not to break the shell.
5
Place the potato pulp in a bowl mash until smooth.
6
Next mix in with the pulp the brown sugar, heavy cream, butter, maple syrup, cinnamon, nutmeg, and extract.
7
Fold in raisins, pecans, and pineapple.
8
Scoop pulp back into potato shells and place in a baking dish and bake for about 15-20 minutes or until heated well through.
9
Remove from oven and top with marshmallows and place back into the oven and broil until marshmallows are toasted if desired.

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Featured Reviews for This Recipe

From: Marlitt

On Aug 31, 2008

These are delicious. I followed that recipe as stated but left out the pineapple didn't have any. I will be making this again. Thank you .

1 person found this review helpful

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From: SweetSueAl

On Mar 24, 2008

Wow! These were soooooo good! It could almost be a dessert. Made these to go with our Easter ham. Easy to prepare, just had to be really careful when scooping out the potatoes. I followed the recipe, but omitted the marshmallows and garnished them with pecan halves. Thank you for the great recipe, Anme. It's a keeper.

2 people found this review helpful

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From: Mirj

On Oct 24, 2007

Anme, you are evil! These sweet potatoes are evil! You should call them Evil Sweet Potatoes! I made 4, as the recipe states, but it was only enough for 2! And you would think that the two of us each had two each, but nooooooooooo! I made these for a friend and I to try at work, and she had one, and I had three! Of course, it wasn't all in one meal, it was more like three over the course of 4 hours, but I STILL ATE THREE OF THESE, OMG, I AM SUCH A PIG!!! And they were so good! I left out the marshmallows and added just a few more pecans to compensate, and I CANNOT BELIEVE I ACTUALLY ATE THREE OF THESE IN ONE AFTERNOON!!! My advice to you if you make these, eat one, then muzzle yourself. People on diets are not safe with these babies in the house!

6 people found this review helpful

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From: Andi of Longmeadow Farm

On Jan 22, 2008

Honestly, Anme, just cut this out! I read your reviews and Mirj just made me want to try this. Although, I had hoped not to eat them all in one sitting or afternoon. However; this just did not happen as they were gone, POOF! I followed this exactly, although on mine only, I added a dash of salt. The aroma that comes from the baking of the potatoes and then mixing this all together including the raisins, pineapple, maple syrup are just so perfect coupled together. Once reheated a delight on your fork and the need for one more comes to mind. I personally wouldn't change anything and plan on serving this for "Saturday Lunch at the Farm" Thank you so much! Anme!

3 people found this review helpful

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