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Twice-Baked Sweet Potatoes

  • Yield: Serves 4
  • Prep Time: 20 minutes
  • Cooking Time: 1 hour

Twice-Baked Sweet Potatoes


  • 2 large sweet potatoes
  • 1/4 cup skim milk or almond milk
  • 3 tbsp. butter or margarine
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 cup chopped toasted walnuts or pecans
  • 1/4 cup crumbled goat cheese (optional)


  1. Preheat oven to 375°F. Prick potatoes with a fork and place on a baking sheet. Bake 40 to 50 minutes or until tender. Let stand until cool enough to handle. Reduce oven temperature to 350°F.
  2. Place potatoes on a cutting board; cut each in half lengthwise. Carefully scoop out the pulp, leaving shells 1/4-inch thick. Place pulp in a large mixing bowl; set shells aside.
  3. Add milk, butter, cinnamon and nutmeg to pulp. Mash with a potato masher until smooth. Spoon evenly into shells, and place on baking sheet.
  4. Bake 10 minutes or until potatoes are heated through. Sprinkle with nuts and (if desired) cheese, and serve.

Per serving: 215 calories, 14g fat, 6g saturated fat, 23mg cholesterol, 40mg sodium, 22g carbohydrate, 4g fiber, 4g protein

*cooling time extra


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