Twice Baked Sweet Potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes at 350°F
- Servings: 8
- Course: Side Dish
These sweet and savory twice-baked potatoes are baked first in foil for the perfect potato every time.
Reynolds Kitchens tip
Once is good but twice is nice. Bake these Sweet Potatoes in aluminum foil to hold in moisture and get perfectly cooked potatoes every time. Foil traps any juices that may escape and it makes for easy cleanup when you’re done.
- 4 sweet potatoes (10 ounces each)
- 1/2 cup chopped walnuts
- 4 ounces soft goat cheese
- 2 tablespoons butter, softened
- 1/2 teaspoon salt, divided
- 2 tablespoons snipped fresh sage
- 1 tablespoon olive oil
PREHEAT oven to 350°F. Line two baking sheets with Reynolds Wrap® Aluminum Foil; set aside.
SCRUB sweet potatoes and pierce all over with a fork. Wrap each potato in a piece of aluminum foil and place on prepared pan.
BAKE potatoes for 1 hour or until tender. Set aside to cool slightly.
PLACE the walnuts on one of the prepared baking sheets. Bake 5 to 8 minutes or until walnuts are lightly toasted.
CUT each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving 1/4-inch shells. In a medium bowl combine the pulp, goat cheese, butter, and ¼ teaspoon salt. Using a potato masher or fork, mash until smooth. Spoon potato mixture into the potato shells.
BAKE, uncovered, on a foil-lined baking sheet 25 to 30 minutes or until heated through.
SPRINKLE toasted walnuts, 1/4 teaspoon salt, and sage over the tops of the sweet potatoes. Drizzle with olive oil. Serve immediately.
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