Twice Baked Sweet Potatoes

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A deliciously spiced twist on a plain favorite. 


  • 4 medium sweet potatoes, scrubbed
  • 4 tablespoons brown sugar
  • 4 tablespoons butter, room temperature
  • 3/4 cup Kemps sour cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • salt and freshly ground black pepper to taste
  • fresh parsley, chopped for garnish (optional)



  1. Preheat oven to 375 degrees.
  2. Place sweet potatoes on a baking sheet and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
  3. Split potatoes and remove the sweet potato insides to a medium sized bowl, reserving skins.
  4. In another bowl, add brown sugar, butter, sour cream and spices. Mash together.
  5. Gently combine the sweet potato insides and butter and sour cream mixture .
  6. Add the filling back inside the sweet potato skins and place on a baking sheet.
  7. Bake for 15 minutes or until golden brown.
  8. Sprinkle with fresh parsley before serving. 
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