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Twice-Baked Baby Sweet Potatoes

Delicately sweet (and adorable) baby sweet potatoes make for a perfectly portioned side.

Serves 8
Ready in 100 mins
Prep time 20 mins
Cooking time 80 mins
185 calories per serving


> 2 lbs baby sweet potatoes
> 2 tbsp butter, melted
> 4 oz cream cheese, softened
> 3 tbsp brown sugar
> 1/2 tsp pumpkin pie spice
> 2 green onions
> 1/2 cup crumbled feta


Preheat the oven to 375°F. Place the sweet potatoes onto a foil-lined baking sheet, poke each one a few times with a knife, and bake 50–60 min., until fork-tender. Remove from oven and let stand until cool enough to handle.
Halve potatoes lengthwise. Scoop out flesh, leaving skins intact, and add to a medium bowl. Mash with a potato masher until mostly smooth. Add butter, cream cheese, brown sugar, and pumpkin pie spice. Season with salt (in moderation) and pepper.
On same foil-lined baking sheet, arrange sweet potato skins cut sides up. Spoon the flesh back into the skins. Bake 15–20 min., until hot. Thinly slice green onions. Sprinkle green onions and feta over potatoes.

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