Twice-baked stuffed sweet potatoes

Twice-baked stuffed sweet potatoes


Be the first to make this!

About this recipe: Use a half-and-half combination of butter and oil to maintain a rich flavour while reducing the saturated fat that could hurt your heart.

Lynn Lewis

Serves: 4 

  • 2 large orange sweet potatoes (750 g total)
  • 1 can (225 g) crushed pineapple, drained
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon salt
  • 2 tablespoons chopped pecans

Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

  1. Preheat oven to 180°C. Pierce each sweet potato twice with the tip of a knife. Place on a baking tray.
  2. Bake until soft, about 50 minutes. Set aside until cool enough to handle but still very warm. Reduce heat to 160°C.
  3. Cut potatoes in half lengthways. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins. Add pineapple, oil, butter, sugar, zest and salt to potato flesh. Whip with an electric mixer or whisk until slightly fluffy.
  4. Place skin shells on baking tray. Fill with potato mixture, mounding it a little. Bake for 15 minutes. Sprinkle with pecans. Bake for a further 5 minutes.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate