Total Time
1hr 25mins
Prep 5 mins
Cook 1 hr 20 mins

These are sooooooooo good. This recipe reminds me of "twice baked potatoes" but in a sweet potato style.

Ingredients Nutrition

Directions

  1. Scrub potatoes; cut off ends and place in baking pan.
  2. Bake at 400 degrees for 1 hour.
  3. Cut potatoes lengthwise into halves and scoop pulp into a mixing bowl.
  4. Add half the butter, then milk and salt.
  5. Beat until light and fluffy.
  6. Fill shells with potato mixture, return to oven.
  7. Cream together remaining butter, sugar and pumpkin pie spice.
  8. Fold in almonds.
  9. Place a dallop of the almond topping on each potato half.
  10. Return to oven and heat five minutes or until topping is melted.

Reviews

(1)
Most Helpful

This method was really good. I skipped the almond topping, mixed some minced fresh ginger into the potatoes (I used yellow-fleshed sweet potatoes), and broiled for 15 minutes, but I'm still rating the recipe because I know the technique works fine and the almonds sound delicious too.

Nose January 28, 2005

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