Quick-and-Easy Twice-Baked Sweet Potatoes

Photo: Hector Sanchez


Makes 6 servings (serving size: 1 potato)

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 20 Minutes

Nutritional Information

Calories 105
Fat 3 g
Satfat 0.6 g
Monofat 2 g
Polyfat 0.4 g
Protein 2 g
Carbohydrate 17 g
Fiber 3 g
Cholesterol 31 mg
Iron 1 mg
Sodium 445 mg
Calcium 31 mg


6 small sweet potatoes or garnet yams
1 tablespoon olive oil
1 large egg, lightly beaten
1 teaspoon peeled and grated fresh ginger
1/2 teaspoon salt
Cilantro leaves, for garnish
2 limes, in wedges
1 teaspoon sesame seeds, for garnish, optional


1. Preheat oven to 400°F. Line a baking sheet with foil and add sweet potatoes. Roast until they are tender (about 50-55 minutes). Set aside to cool.

2. Slice potato skins open. Scoop out flesh, leaving a 1/2-inch-thick layer inside skins, and add to a large bowl. Return scooped-out skins to baking sheet.

3. Mash sweet-potato flesh with a fork. Stir in olive oil, egg, ginger, and salt, and beat together with fork until smooth. Spoon filling into the 6 reserved skins. Bake until the tops are puffed and lightly golden brown (about 25 minutes). Sprinkle the potatoes with cilantro and sesame seeds, if using, and squeeze lime over the top. Serve with additional lime wedges.


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