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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

These Twice Baked Sweet Potatoes are packed with flavor and are the perfect side dish for your Thanksgiving table.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 124 kcal
Author The Foodie Physician


  • 4 large sweet potatoes
  • 1 container siggi’s Coconut 2% yogurt
  • 2 tablespoons unsalted butter
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 2 tablespoons chopped walnuts
  • 1 tablespoon brown sugar
  • Optional topping: siggi’s Coconut 2% yogurt or Plain 4% yogurt


  1. Preheat oven to 375°F.
  2. Scrub the sweet potatoes and place them on a lined baking sheet. Bake in the oven until tender when pierced with a knife, about 1 hour. Remove from oven and let cool.
  3. Halve the sweet potatoes lengthwise. Scoop out the flesh, leaving a ¼-inch border. Place the flesh in a food processor with the yogurt, butter, cinnamon, nutmeg, and ginger. Process until smooth.
  4. Place the potato skins on a baking sheet. Using a piping bag, pipe the filling into the shells. Alternatively, you can spoon the filling with a spoon. Sprinkle the potatoes with chopped nuts and brown sugar.
  5. Bake in the oven until filling is warm and nuts are toasted, about 10 minutes. Serve plain or with a dollop of yogurt on top.
Nutrition Facts
Twice Baked Sweet Potatoes
Amount Per Serving
Calories 124 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 45mg2%
Potassium 230mg7%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 9320IU186%
Vitamin C 1.6mg2%
Calcium 41mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.