about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

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    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Maple Cinnamon Twice-Baked Sweet Potatoes.

I have made no secret of the fact that my second trimester has been all about baked potatoes.  And while baked potatoes are wonderful, I think Casey would like to see a little more diversity in our dinners.  So I branched out at the grocery store this week and picked up some sweet potatoes, hoping they would still satisfy the same urge.  What came next would surely satisfy any craving… 

Maple Cinnamon Twice Baked Sweet Potatoes

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(Print this recipe!)

Ingredients:  (serves 2)

  • 2 medium sweet potatoes
  • 2 tbsp light sour cream (or Greek yogurt)
  • 1 tbsp Earth Balance (or butter)
  • 1 tbsp maple syrup
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • salt to taste

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Instructions:  Rinse and scrub two medium sweet potatoes to remove any dirt, and pat dry with a towel.  Preheat the oven to 375 degrees.

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Using a fork, pole holes in the sweet potatoes in order to allow the steam to release while cooking.

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Place sweet potatoes in the oven directly on the top oven rack.  Place a sheet pan or sheet of foil on the rack below to catch any drippings and keep your oven clean!  Bake for 45 minutes to an hour, until potatoes are soft to touch with a fork.  Remove from oven, and allow to cool.

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Once cool enough to touch, cut a slit along the top of the potato from top to bottom.  Using a spoon, gently scoop out the flesh of both potatoes and set aside in a small bowl.  Sweet potatoes skins aren’t quite as tough as traditional russet potatoes, so be careful not to rip the skin while removing the potato flesh!

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It’s okay to leave a little potato behind in the skins too – aim to scoop out about 75% of the filling.

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Add the sour cream, butter, maple syrup, and spices to the potatoes, and then mash to combine.  Taste the mixture and season with salt.

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Gently spoon the potatoes back into the shells…

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At this point you can re-bake them right away, or you can save them until later.  This is a great meal to make ahead of time because all you have to do is pop it into the oven to warm up for serving!  Wrap in plastic and store in the refrigerator for up to one day.

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Once you are ready to eat, place sweet potatoes on a sheet pan and squeeze to reclose as much as possible.  Bake at 375 degrees for 10-15 minutes, or until warm.  Serve with your favorite sides!

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I thought I loved sweet potatoes before, but the addition of the mix-ins took these potatoes to a whole new level.

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Served with delicious barbecued tofu and enjoyed on the balcony.  Would you believe we didn’t eat until nearly 9pm and the sun was JUST starting to go down?  Everything is different out west.

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These are a great healthy addition to a summer cookout or party menu.  You can make them ahead of time and simply heat them up once the guests arrive!

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Or you can just make them for yourself and eat them while you watch Modern Family.  The choice is yours.

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78 Comments so far
Leave a comment

Stefanie     at 8:25 pm

That sounds so good. Im a potato lover and am always looking for new ways to make them.


Babs     at 9:14 pm

Love the switch :) Plus sweet potatoes are more nutritious. Who doesn’t love a twice-baked anything?


Tina Whitmire     at 10:01 pm

Try mashing a crunchy nutbutter and black beans in those stuffed sweet potatoes. I promise it will rock your world!


KaraHadley     at 10:58 pm

Random question — do you bake or pan fry your bbq tofu? whenever i make it myself something is off.


Sarah K     at 12:45 am

I just mentioned the other day that I wanted to try and make tofu, and that sweet potato looks AMAZING! I can’t wait to get in the kitchen and try this out.


Ella     at 1:19 am

I grew up in Olympia and my favorite time of year was summer – daylight until 10 pm or later! (and I think it’s because we’re so far north, not just because we’re west)


Ashley     at 3:06 am

Yay for this recipe!!! Lovely photos too! I never thought to do make a twice baked sweet tater. Genius! The tofu looks perrrrrfect as well. :) Lately, we don’t eat earlier than 9pm!


megan @ the oatmeal diaries     at 6:44 am

Ooh this looks so amazing, especially paired with the tofu! So perfect for a summer BBQ!! :)


Kate @ NaturaStride     at 11:12 am

man. I love sweet potatoes. mmmmmm


Amber K     at 11:31 am

I wish I could learn to like sweet potatoes. Just too sweet for the nice savory side dish I desire. They look so pretty though!


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