Stuffed Sweet Potatoes

Use the pumpkin pie spice blend for a quick and cost-effective way to enjoy the flavors of cinnamon, cardamom, ginger, allspice, and nutmeg.


Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Bake: 1 Hour, 10 Minutes
Cool: 5 Minutes

Nutritional Information

Calories 217
Caloriesfromfat 11 %
Fat 2.9 g
Satfat 1.7 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 2.8 g
Carbohydrate 48 g
Fiber 4.2 g
Cholesterol 9 mg
Iron 0.7 mg
Sodium 71 mg
Calcium 59 mg


4 small sweet potatoes (about 8 oz. each)
1/4 cup firmly packed light brown sugar
3 tablespoons light sour cream
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
2 teaspoons butter
1 teaspoon pumpkin pie spice
2 tablespoons chopped toasted pecans (optional)


1. Pierce sweet potatoes several times with a fork. Place on an aluminum foil-lined jelly-roll pan.

2. Bake at 350° for 1 hour or until tender; cool 5 minutes.

3. Cut a 1 1/2-inch-wide strip from top of each baked potato. Carefully scoop out pulp into a medium bowl, leaving shells intact.

4. Mash together pulp, brown sugar, and next 5 ingredients. Spoon mixture evenly into shells. Place shells on jelly-roll pan.

5. Bake at 350° for 10 minutes or until thoroughly heated. Top potatoes evenly with 2 Tbsp. chopped toasted pecans, if desired.

Note: Nutritional analysis does not include pecans.