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Twice Baked Sweet Potatoes

twice baked sweet potatoes with cream cheese

Mash the filling of your baked sweet potatoes with some cream cheese, cinnamon and sugar and place it back inside the sweet potato skins, top with a sprinkling of pecans for an elegant lunch or side dish.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 large large sweet potatoes (1-1/2 lb.)
  • 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 2 tablespoon fat-free milk
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped pecans


Heat oven to 425ºF.

Cut potatoes lengthwise in half; place, cut sides down, on foil-covered rimmed baking sheet. Bake 30 to 35 min. or until tender.

Scoop out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potato flesh; mash until blended.

Fill shells with potato mixture; sprinkle with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.


Pierce whole sweet potatoes with fork; wrap in damp paper towels. Microwave on HIGH 7 to 8 min. or until tender. Cut potatoes in half; scoop out centers and continue as directed.

Make Ahead:

Stuff potato shells as directed; refrigerate up to 1 hour. When ready to serve, bake as directed, increasing the baking time as needed until filling is heated through.

Nutrition Bonus: 
Enjoy this modern twist on a classic side that's a good source of fiber and rich in vitamin A from the sweet potatoes.

Nutrition Information Per Serving: 240 calories, 8g total fat, 2.5g saturated fat, 0g trans fat, 10mg cholesterol, 160mg sodium, 38g carbohydrate, 6g dietary fiber, 13g sugars, 5g protein, 490%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 8%DV iron.
Exchange: 2-1/2 Starch, 1 Fat

Dietary Exchanges (or Exchange Calculations) based on Choose Your Foods: Exchange Lists for Diabetes © 2008 by the American Diabetes Association and the American Dietetic Association.

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