Twice-Baked Sweet Potatoes

This baked sweet potato is made with orange juice, Greek yogurt, brown sugar and pistachios and it gets a bit of extra sweetness from a few marshmallows.

Looking for new ways to spruce up potatoes at dinnertime? Here’s a fun-to-eat baked sweet potato recipe to try. Stuffed with creamy filling made with freshly squeezed orange juice, Greek yogurt, brown sugar and pistachios these potatoes are sure to please any crowd. Don’t forget to add mini marshmallows on top to get the kids excited to eat them.

Although many twice-baked sweet potatoes call for loads of sugar, I’ve created a festive dish that is naturally sweetened with fresh orange juice and flavored with cinnamon, pistachios and almond extract.

Twice-Baked Sweet Potatoes
14 large sweet potatoes
1/2 cup plain Greek yogurt
5 tablespoons butter, softened
½ cup packed light-brown sugar
1 teaspoon almond extract
4 teaspoons freshly squeezed orange juice
1/2 teaspoon ground cinnamon
Coarse salt and freshly ground pepper
2/3 cup pistachios, chopped
¼ cup finely chopped fresh basil
25 mini marshmallows
Directions

Preheat oven to 350 degrees F. Prepare a baking sheet with tin foil. Prick sweet potatoes with a fork; place on prepared baking sheet. Bake until soft, approximately 1 hour. Remove from oven; set aside for 10 minutes to cool.

Cut each potato lengthwise ¾ of the way through. Scoop out flesh, leaving a 1/2-inch border on skins. Transfer flesh to a food processor; process until smooth. Add Greek yogurt, butter, brown sugar, almond extract, orange juice, cinnamon, sea salt and pepper.

Reduce oven temperature to 325 degrees F. Spoon mixture evenly amongst potato skins. Sprinkle with pistachios; arrange marshmallows on top. Bake on a baking sheet until marshmallows are golden brown, approximately 10 minutes.

Remove from oven; set aside to cool for 5 minutes.

Sprinkle with fresh basil. Serve warm.

Gluten-free and Vegetarian
Serves 12
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