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Stuffed Sweet Potatoes

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.

Southern Living DECEMBER 2006

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Bake:1 Hour, 10 Minutes
  • Cool:5 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 11%
  • Fat: 2.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.8g
  • Carbohydrate: 48g
  • Fiber: 4.2g
  • Cholesterol: 9mg
  • Iron: 0.7mg
  • Sodium: 71mg
  • Calcium: 59mg

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Stuffed Sweet Potatoes recipe