Recipe From a Guest: Twice Baked Sweet Potatoes

Published 11/9/13 by:


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Remember that bit that Dane Cook did about women wanting to drop everything and dance their troubles away? Well, a few Saturdays ago my friend Steph texted me and said, “I’ve had a horrible week. Can I come over and borrow your kitchen to cook? I really need to just cook.” When someone you genuinely like spending time with offers to bring food over to your house and cook it for you, well, you’re an idiot to say no. Steph came over, and created a delicious dinner. Today’s recipe includes the side entree that accompanied the delicious baked fish with zucchini she prepared. Cheers!



Two large sweet potatoes (would create four servings)

Four tablespoons of butter

Four tablespoons of brown sugar

One quarter cup of chopped walnuts


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Preheat oven to 350 degrees.

Heat sweet potatoes in microwave for approximately ten minutes, until they’re soft enough to cut and scoop out. Once they’re soft enough, slice them down the middle the long way, and scoop insides into a bowl. Place potato skins on a greased  (Steph used Pam) cookie sheet.  Add two tablespoons of butter and two tablespoons of brown sugar into the bowl, and mix in smoothly with potatoes.

In a separate bowl mix the quarter cup of chopped walnuts with the remaining two tablespoons of butter and brown sugar. This will serve as your top layer to the potatoes.

Scoop the potatoes back into the skins, and then drizzle the walnut mixture on the top. Bake at 350 degrees for 20 minutes.


To see other recipes, reviews etc. from Steph, please visit her blog: Stephanie’s Bookmark 

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