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Nutrition info - Recipes

Twice Baked Sweet Potatoes

Two times is a charm when it comes to these sweet, light, twice-baked taters. This side dish is so delicious, it could double as dessert - and no one will know how healthy it is.


Twice Baked Sweet Potatoes

Ingredients

For 6 people

  • 6 medium sweet potatoes
  • 1/4 cup(s) low fat sour cream
  • 1 ounce(s) skim milk
  • 2 tablespoon(s) packed brown sugar
  • 2 tablespoon(s) reduced saturated fat margarine, softened
  • 1/8 teaspoon(s) salt

Directions

Heat oven to 375ºF. Pierce sweet potatoes with fork to allow steam to escape. Bake about 45 minutes or until tender. Cut thin lengthwise slice from each potato; carefully scoop out inside of potato, leaving a thin shell. Mash potatoes in large bowl until no lumps remain. Beat in sour cream and milk. Beat in brown sugar, butter and salt until potatoes are light and fluffy. Place shells in ungreased rectangular baking dish, 13x9x2 inches. Fill shells with potato mixture. Cover and refrigerate no longer than 24 hours. Heat oven to 400ºF. Bake uncovered about 25 minutes or until potato mixture is golden brown. (If baking filled shells immediately after mashing potatoes, bake about 20 minutes.)

Nutrition facts

  • Kcal: 179.41 kcal
  • Fibers (g): 3.77g
  • Sodium (mg): 131.39mg
  • Carbs: 30.72g
  • Fat: 5.37g
  • Saturated fat (g): 1.57g
  • Proteins: 2.93g