|nutritional information (per serving)|
View full nutritional information
Hide full nutritional information
|amount per serving|
|% Daily Value*|
|Saturated Fat 10g||49%|
|dietary fiber 12g||44%|
|Total sugar 44g|
|Vitamin C 67 mg||334%|
|Calcium 164 mg||13%|
|iron 3 mg||15%|
|Potassium 1682 mg||36%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Baked sweet potatoes are great, but twice baked sweet potatoes are even better. After the potatoes are baked for the first time, the flesh is scooped out and mixed with butter, brown sugar, and spices. The filling is placed back into the potato skins and baked to perfection with a crunchy pecan topping. You can use any type of sweet potato, whether it's the standard orange-fleshed sweet potato, purple sweet potato, or even Japanese sweet potato.
The sweet potatoes are an excellent side dish to bake for a holiday dinner and a nice alternative to a larger sweet potato casserole. They're also great for everyday meals and pair well with baked ham, pork chops and roasts, steaks, and baked chicken or turkey. Or make everything vegetarian with a bean dish, pasta or salad.
To make life a little easier, the sweet potatoes can be made a day or two in advance. Bake and fill them, then add the topping and place in a baking pan. Cover the pan with foil and place in the refrigerator for up to 24 hours. Remove the foil and bake as instructed in the recipe.