Twice Baked Candied Sweet Potatoes

Side Dishes


4 large sweet potatoes, washed


3 egg whites

½ teaspoon vanilla extract, no sugar added

¼ teaspoon cream of tartar

¼ cup sugar substitute, recommended: Splenda


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)

of the total finished meringue


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.


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