Twice-Baked Sweet Potato

Twice-Baked Sweet Potato
Prep Time
25 mins.
Cook Time
90 mins.
Recipe by: Eggland's Best

Eggland’s Best Egg Whites create a fluffy and light filling for this twice-baked potato recipe. It’s a perfect holiday side, or a savory seasonal meal on it’s own.

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Make This Recipe


2 medium sweet potatoes, cleaned and baked

1 cup Eggland’s Best Liquid Egg Whites

1 1/2 tablespoons butter

1 shallot, minced

2 teaspoons finely chopped fresh thyme, plus leaves for garnish

1/2 teaspoon salt

1/2 teaspoon black pepper


  1. Preheat oven to 375°F. Prepare a baking sheet by lining it with parchment paper.
  2. Bake sweet potatoes until tender about an hour, set aside to cool.
  3. Meanwhile, heat oil in a nonstick skillet over medium heat. Add shallot, thyme, salt, and pepper; occasionally stirring, 3 minutes. Remove from heat and transfer to a bowl to cool.
  4. Take cooled sweet potato and make a long slit along the side. Carefully scoop out and add to the shallot mixture and combine. Try to leave a 1/2" thick wall; set shells aside.
  5. In a large clean bowl, add Eggland’s Best Liquid Egg Whites. With a handheld mixer, beat the egg whites until they are stiff and fluffy, but not dry.
  6. Fold a spoonful of stiff egg whites into the bowl with the shallot and potato, incorporating slowly until all the eggs have been added.
  7. Place sweet potato shells on a baking sheet. Spoon filling into shells, dividing evenly. Bake for 30 minutes.
  8. Top with your favorite stuffed potato topping.

Optional: Swiss Chard & Turkey Sausage


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 2
Calories 252
Fat 8.8g
Saturated Fat 5.5g
Cholesterol 23.3mg
Sodium 875.7mg
Carbohydrates 28.7g
Dietary Fiber 4g
Protein 4.8g