Name: Twice-baked Sweet Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 3 medium sweet potatoes (approx. 600 g total); ½ cup low-fat Greek yogurt (120 g); ½ tsp salt (3 g); ¼ tsp white pepper (0.5 g); ½ tsp oil (3 g.); 1/3 cup smoked ham (sliced (60 g)); 1 tbsp grated Parmesan cheese (5 g); 6 pecans for garnish

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Twice-baked potatoes are a classic, but twice-baked sweet potatoes? They’re next-level. This Weight Watchers-friendly recipe features a creamy and savory filling of smoky turkey ham, Greek yogurt, and Parmesan. with a crunchy pecan topping.

These stunning sweet potatoes are simple to make, versatile, and sure to impress every time—all for 2 Points. Looking for more healthy recipes? Check out our Weight Watchers dinner recipes and healthy side dishes, too!

Twice baked sweet potatoes with pecan toping on a plate.

Why should you try Twice Baked Sweet Potatoes?

If you’re a fan of flavorful yet healthy dishes, this recipe checks all the boxes.

They’re healthy: Sweet potatoes naturally offer a subtle sweetness without the need for added sugar, making them a great choice for anyone looking to eat healthier. Plus, they’re packed with essential nutrients.
Weight Watchers Friendly: Rich in fiber and low on the glycemic index, sweet potatoes are a great alternative to regular potatoes. This recipe keeps the points low and the flavor high—ideal for Weight Watchers followers.
Versatile and Family-Friendly: Whether you’re serving them as a side for Thanksgiving or pairing them with grilled chicken for a weeknight dinner, twice-baked sweet potatoes are a hit with all ages.

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 6 halves (3 whole sweet potatoes)

Serving Size: 1 half

2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

3 medium sweet potatoes (approx. 600 g total)
½ cup low-fat Greek yogurt (120 g)
½ tsp salt (3 g)
¼ tsp white pepper (0.5 g)
½ tsp oil (3 g.)
1/3 cup smoked ham, sliced (60 g)
1 tbsp grated Parmesan cheese (5 g)
6 pecans for garnish

Instructions:

Prep the sweet potatoes: Preheat your oven to 375°F (190°C). Wash the sweet potatoes thoroughly, scrubbing the skin to remove any dirt. Pat them dry with a clean towel.
Pierce each sweet potato a few times with a fork to allow steam to escape during baking.
Place them directly on the oven rack or a baking sheet lined with parchment paper. Bake for about 50–60 minutes, or until they’re soft when pierced with a knife.
Prepare the filling ingredients: While the sweet potatoes are baking, dice the smoked ham into small pieces. Heat a small skillet over medium heat and add a pinch of oil (approximately 1/2 tsp). Add the diced ham and toast until slightly crispy, about 3–4 minutes. Remove from heat and set aside.
Scoop out the sweet potato flesh: Once the sweet potatoes are done, carefully remove them from the oven and let them cool for about 10 minutes.
Cut each sweet potato in half lengthwise. Use a spoon to gently scoop out the flesh, leaving a thin layer around the skin to help maintain the structure. Place the scooped-out flesh into a large mixing bowl.
Mix the filling: Add the Greek yogurt, salt, white pepper, toasted ham, and half of the Parmesan cheese to the sweet potato flesh. Mash everything together with a fork or potato masher until smooth and well combined. Adjust the seasoning if necessary.
Refill the sweet potato skins: Spoon the mixture back into the sweet potato skins, dividing it evenly among the six halves. Place them back onto the baking sheet.
Bake again: Sprinkle the remaining Parmesan cheese evenly over the tops of the filled sweet potatoes. Return them to the oven and bake at 375°F (190°C) for an additional 15 minutes, or until the tops are golden and slightly crisp.
Garnish and serve: Remove the sweet potatoes from the oven and garnish each with a pecan on top. Serve warm as a side dish or light meal.

Removing the cooked potato from the skin.

Cooked potato mixture returned to the potato skins before the second bake.

Variations and Substitutions for Twice-Baked Sweet Potatoes

The possibilities are endless with this dish. You can tailor it to your preferences or what’s in your pantry. Here are some popular and Weight Watchers-friendly variations:

Add oil: While Greek yogurt keeps the filling creamy and light, a teaspoon of avocado oil or a pat of light butter can add an extra layer of silkiness. Just be mindful of your points!
Add a pinch of nutmeg or pumpkin spice to enhance the sweet potatoes’ natural warmth. These spices pair beautifully with the savory elements of the dish.
Alternate nuts: If pecans aren’t your thing, try crushed walnuts, slivered almonds, or even sunflower seeds for a nut-free option.
Cheese Variations: Parmesan is a great choice for its bold flavor, but a sprinkle of reduced-fat cheddar or crumbled feta can provide a fun twist while keeping it Weight Watchers-friendly.

Tips and Tricks for Perfect Twice-Baked Sweet Potatoes

Getting this dish just right is all about attention to detail. Here are my top tips to make it foolproof:

Clean Thoroughly: Sweet potatoes grow in the dirt, so use a vegetable brush to scrub them clean before baking. This ensures you don’t bite into grit later.
Pierce Before Baking: Use a fork to poke holes in the sweet potatoes before baking. This allows steam to escape and prevents them from bursting.
Wrap in Foil for Moisture: Wrapping the potatoes in aluminum foil before baking locks in moisture and speeds up the cooking process.
Bake an Extra Potato: To make your filling extra fluffy, bake one more sweet potato than you need. Use the additional flesh to ensure every half is generously filled.
Presentation Matters: Garnish with a sprinkle of chives or parsley for color and an extra pecan or two for visual appeal. These small touches elevate the dish to restaurant quality.

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