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Twice-Baked Sweet Potatoes

Microwave.Lady's picture
  Sweet potatoes/Yams 2
  Caramel ice cream topping/Butterscotch ice cream topping 6 Tablespoon
  Butter/Margarine 2 Tablespoon
  Ground cinnamon 1⁄8 Teaspoon
  Ground nutmeg 1 Dash
  Toasted chopped pecans 2 Teaspoon

1. Wash potatoes. Pierce each potato several times with a large fork to allow steam to escape. Place potatoes in microwave oven. Microwave at 100% (high) 6 to 7 minutes; turn potatoes over and rearrange after 3 minutes. When done, potatoes should be almost tender in center when pierced with a fork. Wrap in foil. Let stand 5 minutes.
2. Cut top off hot baked potatoes. Quickly scoop out hot potato pulp with a spoon, being careful to keep shells intact. Set shells aside.
3. In a mixing bowl, combine hot potato pulp, 1/4 cup ice-cream topping, butter or margarine, cinnamon and nutmeg. Beat with electric mixer on high speed until fluffy. Spoon mixture into potato shells. Place on a serving plate.
4. Cover with vented plastic wrap. Microwave at 100% (high) 3 to 4 minutes or until heated through. Top with remaining 2 tablespoons topping; sprinkle with chopped pecans, if desired.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 750 Calories from Fat 237

% Daily Value*

Total Fat 27 g41.6%

Saturated Fat 16 g79.9%

Trans Fat 0 g

Cholesterol 65.4 mg21.8%

Sodium 558.9 mg23.3%

Total Carbohydrates 127 g42.3%

Dietary Fiber 10.5 g42.2%

Sugars 13.7 g

Protein 7 g14%

Vitamin A 867.8% Vitamin C 12.5%

Calcium 15.2% Iron 13.5%

*Based on a 2000 Calorie diet

Twice-Baked Sweet Potatoes Recipe