Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

4.8 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 203.0
  • Total Fat: 6.0 g
  • Cholesterol: 4.0 mg
  • Sodium: 355.0 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 8.0 g

View full nutritional breakdown of Twice Baked Sweet Potatoes calories by ingredient
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These sweet potatoes are doubly delicious! These sweet potatoes are doubly delicious!
Number of Servings: 4


    4 small sweet potatoes
    1 tablespoon olive oil
    1/2 cup chopped onion
    2 cloves minced garlic
    1 1/2 teaspoons dried rubbed sage
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    3/4 cup Daisy Brand Cottage Cheese
    4 teaspoons chopped pecans


Save time: Cook the potatoes in the microwave.

To keep the oven clean, place an oven rack below the rack on which sweet potatoes are baking. Place a sheet of aluminum foil below the potatoes to catch any drips from the potatoes as they bake.


Heat the oven to 375 degrees. Pierce the skin of the potatoes several times to allow the steam to escape. Bake on the oven rack for 1 hour or until tender. Let the potatoes stand until cool enough to handle.

Meanwhile, in an 8-inch skillet, heat the olive oil over medium-high heat. Cook and stir the onion and garlic for 3 to 4 minutes or until the onion is tender. Stir in the sage, salt and pepper. Place the cottage cheese and onion mixture in the bowl of a food processor; blend until almost smooth, scraping the sides as needed. Cut off the top 1/3 of each potato. Using a spoon, scoop the flesh into the processor bowl, being careful not to tear the potato skins; discard the potato tops. Pulse the cottage cheese and potato mixture several times until blended. Spoon the potato mixture back into the skins. Place the filled potatoes in a baking dish. (The potatoes can be covered and refrigerated at this point for up to 24 hours.)

Reduce the oven to 350 degrees. Sprinkle the pecans over the tops of the potatoes.

Bake uncovered 25 to 35 minutes or until the pecans are toasted and the potatoes are hot. (If the filled potatoes were refrigerated, remove from the refrigerator 30 minutes topping with pecans; top and bake as directed.)

Serving Size: A serving is 1 sweet potato

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Member Ratings For This Recipe

  • 4 of 6 people found this review helpful
    I have a very similar recipe, but instead of cottage cheese, I use lowfat cream cheese. This sounds good too, and I will definitely give it a try. Thank You. - 10/28/13

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  • 3 of 5 people found this review helpful
    Sounds interesting and am going to try...will not throw out the potato tops me that is a waste..I will use them as a side to scrambled eggs in the am for breakfast, or something like that..maybe add to soup! - 10/28/13

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  • Incredible!
    1 of 2 people found this review helpful
    I luv this recipe, it sounds just perfect. - 11/18/13

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  • 1 of 1 people found this review helpful
    This was very good. However, it wasn't worth the trouble it took to make it. I will make it again with some changes. I will not put them back into the shell I will put them in a baking dish. - 10/31/13

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  • 0 of 1 people found this review helpful
    do you think this would work with a yam too?
    - 11/8/13

    Was this review helpful?   yes  No
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