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Twice Baked Sweet Potatoes
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Twice Baked Sweet Potatoes
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When you think sweet potatoes, you think Thanksgiving - but this sweet and savory twice baked sweet potato recipe is so good you’ll definitely want to make and eat it year round.

Prep time
Bake/Cook time
0:25 to 0:30
8 servings (1 half potato each)
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Twice Baked Sweet Potatoes
Light Brown Sugar
Prep time :
Bake/Cook time :
0:25 to 0:30
Yield :
8 servings (1 half potato each)


  • 4 medium sweet potatoes, baked
  • 6 tablespoons butter or margarine, softened, divided
  • 3/4 cup Imperial Sugar Light Brown Sugar
  • 2 tablespoons orange juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans
  • 1 tablespoon all-purpose flour


  1. Preheat oven to 400°F.
  2. Slice potatoes in half lengthwise.  Scoop potato out of each half, leaving 1/4-inch thick shell.
  3. Combine potato pulp, 1/4 cup butter, 1/2 cup brown sugar, orange juice and cinnamon in a large bowl, mashing until smooth and creamy. Spoon mashed potato mixture into potato shells.
  4. Combine remaining 1/4 cup brown sugar, remaining 2 tablespoons butter with pecans and flour; mixing until blended. Divide mixture evenly on tops of potatoes.
  5. Place filled potato shells on large baking pan. Bake for 25-30 minutes or until tops are lightly browned and filling is hot.


*Cook’s Tip: To bake potatoes: Preheat oven to 425°F. Wash and scrub potatoes thoroughly under running water and pat dry. Pierce potatoes several times with a fork. Bake potatoes directly on middle rack of oven rack for 50-60 minutes or until tender.

To microwave: Wash potatoes and pierce several times with a fork. Place on microwave-safe plate. Microwave 1 potato at a time for 6-8 minutes or until tender,  turning halfway through cooking.

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