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Twice baked sweet potatoFun to make, delicious and nutritious! All in one!

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Twice baked sweet potato
Twice baked sweet potato
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  1. Scrub and pierce sweet potatoes. Bake at 400° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. 3. Bake, uncovered, at 375° for 15-20 minutes or until heated through. Yield: 2 servings.
  2. In a small bowl, mash the pulp with cream cheese. Stir in brown sugar and cinnamon. Spoon into potato shells top with cheese. Place on a baking sheet.
  3. Bake at 350 F until cheese is melted and golden.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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