Double Baked Sweet Potatoes
Creamy, sweet, and flavorful double baked sweet potatoes topped with a coconut-mallow topping, perfect for cozy family dinners or holiday gatherings with a touch of warmth and sweetness.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cut each baked sweet potato in half lengthwise and scoop out the centers, leaving shells intact.
- Mash the scooped-out sweet potato flesh in a bowl.
- Add margarine, apple juice, brown sugar, and ginger to the mashed sweet potatoes and beat until fluffy.
- Spoon the sweet potato mixture back into the potato shells.
- Top each filled shell with Cocomallow Topping.
- Bake in the preheated oven for 20 minutes until heated through and topping is golden.
Tips & Substitutions
For a creamier filling, consider substituting the margarine with butter or a plant-based alternative for a vegan version. You can also use maple syrup instead of brown sugar for a different flavor profile. If you're short on time, microwave the sweet potatoes until tender, then proceed with the recipe. Experiment with spices like nutmeg or cinnamon for added warmth.
Serving Suggestions
Serve these double baked sweet potatoes as a hearty side dish alongside roasted meats or a fresh salad like Imperial Salad(Recipe From Old Virginia). They also pair well with Low-Cal Green Beans for a balanced meal. For a casual gathering, they make a great addition to a potluck spread.
Storage & Reheating
Store leftover double baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave them, but the oven will keep the topping crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Double Baked Sweet Potatoes contains roughly 68 calories, with 0g protein, 16g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the sweet potatoes in advance?
Yes, you can prepare the sweet potatoes in advance. Bake and scoop out the sweet potatoes, then prepare the filling and store it separately in the refrigerator. When you're ready to serve, fill the shells and bake them as directed. This saves time on busy days!
What can I use instead of Cocomallow Topping?
If you don't have Cocomallow Topping, you can create a simple meringue or use whipped cream as a substitute. For a healthier option, try a dollop of Greek yogurt or coconut cream, which adds a nice creaminess without overpowering the sweetness of the potatoes.
Can I freeze double baked sweet potatoes?
Yes, double baked sweet potatoes can be frozen. After baking, let them cool completely, then wrap them tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).