Twice Baked Candied Sweet Potatoes (Video)

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Twice Baked Candied Sweet Potatoes
At Thanksgiving when I made these for the first time, I was good and only ate one. But when I tried them the second day cold, I ate 3 more! Turns out that they are just as good if not better cold as a dessert; they taste just like sweet potato pie! The good news is by replacing marshmallows with meringue and eliminating the added sugars, if you do go overboard these healthy treats won’t sink your diet!

 

Recipe by:
Category: sides
Serves: 8
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 large sweet potatoes, washed
  • MERINGUE
  • 3 egg whites
  • ½ teaspoon vanilla extract, no sugar added
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar substitute, recommended: Splenda
  • FILLING
  • 2 egg yolks
  • ¼ cup sugar substitute, recommended: Splenda
  • 1 teaspoon vanilla extract, no sugar added
  • ½ teaspoon pumpkin pie spice
  • 1 tablespoon half and half (or unsweetened soy milk)
  • ⅓ of the total finished meringue
  • SPECIAL EQUIPMENT: electric mixer

Instructions
  1. Preheat the oven to 400 F.
  2. Use a fork to poke a few holes in each potato, place them on a sheet pan and bake for about 45 minutes to 1 hour until fairly soft.
  3. Add all the meringue ingredients into a mixer bowl and beat on high for about 2-3 minutes until soft peaks form.
  4. When the potatoes are done, slice in half and carefully scoop out half of the cooked pulp from each skin into a large bowl, reserving the skin on the sheet pan.
  5. Add the filling ingredients to the bowl with the cooked pulp and mix well with a whisk until blended and smooth. (If too thick, a food processor may be used)
  6. Use a rubber spatula to fold ⅓ of the meringue into the potato filling and place the remaining meringue into a pastry bag with a large open tip.
  7. Spoon the potato filling evenly back into each of the 8 shells and then pipe the meringue in the pastry bag over each from end to end.
  8. Place stuffed sweet potatoes back into the oven and bake for about 15 minutes or until the meringue starts to turn golden brown. Remove and serve hot topped with walnuts or pecans if desired.

Helpful Tip
The Splenda may be cut out completely from the potato filling and the amount reduced by half for the meringue. You may also always opt to use your choice of other sugar replacements such as all natural Stevia.

Nutrition Information
Calories: 110   Fat: 1.5   Net Carbs: 17   Fiber: 3   Protein: 4