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Twice baked sweet potatoes


  • Preheat oven to 200°C fan forced (220°C normal).
  • Line a baking tray with kitchen foil and bake the oiled and seasoned sweet potatoes until tender when pierced with a skewer. Cool on a rack.
  • Then slice off the top third of each sweet potato and scoop out the flesh (being careful not to pierce the outer skin).
  • Mash the potato flesh with the coriander, harissa, ¼ cup sour cream, seasonings and butter.
  • Then mound the mixture into the potato shells and place in a baking tray. Top with grated cheese and cook in the oven for about 10-12 mins until golden.
  • Serve with a dollop of sour cream on top and lime wedges on the side.


  • 4 sweet potatoes, scrubbed well
  • olive oil spray
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh coriander
  • 1-2 tspn harissa sour cream
  • 2 tbsp soft butter
  • grated tasty cheese
  • lime wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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