Recipes and Cooking Loaded Twice-Baked Sweet Potatoes Sweet potatoes, one of our favorite healthy veggies, can practically be a main dish when you load them up with chicken, salsa verde, and other Mexican ingredients. If you have plenty of toppers ready to go, you can easily set up a make-your-own sweet potato bar with this recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 1 hrs 15 mins Cool Time: 15 mins Total Time: 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 4 8 ounce sweet potatoes 3 tablespoon milk 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed ½ teaspoon chili powder ½ cup finely chopped red sweet pepper 1 4 ounce can diced green chiles, drained 1 cup shredded Chihuahua cheese (4 oz.) 1 cup shredded cooked chicken mixed with 1/4 cup salsa verde or 1 cup desired meat filling Toppers such as Salsa Verde or purchased salsa verde, lime wedges, sour cream, cilantro, and/or toasted, salted pepitas (optional) Salsa Verde 1 pound tomatillos, husks removed 1 medium onion, chopped 1 fresh jalapeño or serrano pepper, halved and seeded 2 cloves garlic, smashed ⅓ cup fresh cilantro leaves 3 tablespoon toasted pepitas 1 teaspoon honey ¼ teaspoon salt Directions Preheat oven to 400°F. Scrub sweet potatoes with a brush; pat dry with paper towels. Wrap sweet potatoes individually in foil and place in a 15x10-inch baking pan. Bake 50 to 60 minutes or until tender. Remove foil; let cool slightly. Halve sweet potatoes lengthwise. Carefully scoop the flesh out of each half, leaving a 1/4-inch shell. Place sweet potato flesh in a large bowl. Mash the sweet potato flesh with milk, oregano, and chili powder. Stir in sweet pepper and chile peppers. Line the same baking pan with foil or parchment paper. Spoon mashed sweet potato mixture into reserved sweet potato shells; place in prepared baking pan. Top the potatoes with desired meat filling. Sprinkle with cheese. Bake 15 minutes or until cheese is lightly browned and potatoes are heated through. Serve with desired toppers. Salsa Verde In a large saucepan bring water to boiling. Add tomatillos, onion, jalapeño, and garlic. Return to boiling. Reduce heat and simmer, covered, 8 minutes or until tomatillos turn light green. Drain. In a blender combine tomatillo mixture, cilantro, pepitas, honey, and salt. Cover and blend until smooth. Return to saucepan and bring to boiling. Reduce heat and simmer 5 minutes or until heated through. Makes 2 1/2 cups. Rate it Print Nutrition Facts (per serving) 198 Calories 6g Fat 26g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 198 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 31mg 10% Sodium 274mg 12% Total Carbohydrate 26g 9% Total Sugars 7g Protein 10g Vitamin C 19.8mg 99% Calcium 141mg 11% Iron 1.2mg 7% Potassium 485mg 10% Folate, total 19.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.