Twice Baked Sweet Potatoes

This healthier version of the classic comfort food uses sweet potatoes, spinach, cream cheese and sour cream to give it a dose of nutrients while still retaining the rich and creamy taste!

twice baked sweet potatoes- fork

On my recent trip to Cincinnati, my sister prepared a fantastic dinner of twice baked sweet potatoes and baked chicken. I have always been a huge fan of twice baked potatoes, though the butter, bacon and cheese always had me feeling a little guilty after indulging. Don’t get me wrong, comfort foods have a place in our diets every now and then, but including these in the weekly meal plan was out of the question.

Using sweet potatoes in place of regular potatoes, the nutrient content gets a good bump (think Vitamin A and Fiber), and by using low fat cream cheese and light sour cream, you save tremendous amounts of saturated fat and calories compared to the traditional version. The cream cheese and sour cream give a smooth, almost “whipped” texture that is sure to impress non veggie loving husbands or kids! These potatoes are not only quick and easy, they are sure to please!

First, bake the sweet potatoes at 400 for about 50 minutes- or until tender with a fork. While the potatoes are cooking, sauté 2 cups spinach in 1 tbsp of olive oil with 1 minced shallot. Set aside when wilted.

twice baked sweet potatoes- prep

When the potatoes are done, cut in half and scoop out the insides with a spoon. Make sure to leave a little bit of the flesh around the skin to keep the structure of the potato.

Using a hand mixer, immersion blender or some elbow grease- Mix the sweet potatoes with cream cheese and sour cream. Once these are mixed, fold in the spinach mixture.

twice baked sweet potatoes- bowl

Place the filling back into the skins and bake at 350 for 15 minutes. Top with a drizzle of shredded cheese (goat cheddar is one of my favs!) a couple of minutes before removing them from the oven!

twice baked sweet potatoes- oven

We served ours with a chicken/feta sausage and green salad!

Let us know if you give it a try!


Twice Baked Sweet Potatoes
  • 2 large sweet potatoes
  • 2 oz low fat cream cheese
  • ¼ cup light sour cream
  • 2 cups fresh spinach
  • 1 shallot- minced
  • 1 tbsp olive oil
  • Shredded cheese for topping- goat cheddar, gouda, fontina are some of my favorites
  1. Preheat oven to 400.
  2. Wash sweet potatoes, spray with olive oil and place onto baking sheet. Bake at 400 for 50 minutes or until tender. Remove from oven, cut in half, length wise and let cool.
  3. Sauté spinach with olive oil and minced shallot until wilted. Set aside.
  4. Scoop out flesh of sweet potatoes, making sure to leave a thin layer around the outside so the potato skin maintains its structure, and place into mixing bowl.
  5. Add cream cheese and sour cream to mixing bowl. Blend using immersion blender or hand mixer. Once fully blended, fold in spinach mixture.
  6. Fill potato skins with spinach/potato/cheese mixture.
  7. Place in oven for 15 minutes.
  8. Top with shredded cheese of your choice.

twice baked potato collage

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