Twice-Baked Smoky Sweet Potatoes

Like a twice-baked potato, this sweet potato version mashes yummy ingredients together and then gets a crusty cheese topping with a surprise ingredient. The results pair well with pork tenderloin, turkey, or ham.


6 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 21 Minutes
Cook: 1 Hour, 12 Minutes


6 medium sweet potatoes (3 1/2 lb.)
1/3 cup butter or margarine
1/2 cup whipping cream, half-and-half, or milk
1/4 teaspoon salt
1/4 teaspoon smoked paprika
1/8 teaspoon ground red pepper
1/2 cup crushed amaretti cookies (about 4 cookies)
1/4 teaspoon smoked paprika
3/4 cup grated Parmigiano-Reggiano cheese


Scrub potatoes, and prick each potato once. Place on a baking sheet. Bake at 450° for 1 hour or until tender.

When potatoes are cool enough to handle, cut a strip from top of each potato; carefully scoop out potato pulp, leaving 1/8"-thick shells. Set shells aside. Place pulp, butter, and next 4 ingredients in a medium bowl. Mash with a potato masher, or beat at medium speed with an electric mixer until smooth; spoon into potato shells. Cover and chill up to 2 days.

When ready to bake, place stuffed potatoes on a large, round microwave-safe, ovenproof platter, and cover with a paper towel. Microwave potatoes at HIGH 6 minutes or until thoroughly heated.

Combine crushed cookies, 1/4 tsp. paprika, and cheese. Sprinkle over potatoes. Bake at 400° for 6 minutes or until browned.

Note: You can find smoked paprika at specialty grocery stores or spice stores.

Christmas with Southern Living 2007,

Oxmoor House

June 2007
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