Twice Baked Lime Sweet Potatoes

For this recipe, you’ll need fresh sweet potatoes (or yams), lime zest and juice, milk, butter, Kosher salt and shredded Cheddar Jack Cheese. I originally also used the Lime Frost Sea Salt, but regular salt works just as well as most of the lime flavor comes from the lime itself.

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Start by placing the potatoes on a microwave safe dish lined with paper towels; then pierce the skins with a fork and cook on high for 7 minutes. Turn the potatoes over and cook for an additional 5-10 minutes depending on how large your potatoes are. You want them to be tender when you insert the tip of a sharp knife. You can also bake the potatoes in the oven, but that would take over an hour and I don’t have that kind of time during the week.

Carefully remove the potatoes from the microwave, cut in half lengthwise and scoop out the insides into a medium sized bowl. They will be hot so I recommend holding them with a clean dish towel or paper towels. Save the skins and line them up on a baking sheet.

Next, add the lime zest and juice, milk, butter and salt and mash until smooth. You can use a potato hand masher or an electric mixer; which I prefer to get the potatoes extra creamy. Fill the potato skins with the potato mixture and sprinkle the top with the cheese. Bake in a preheated 425 degree F oven for approximately 10 minutes or until the cheese has melted.

My family and I really liked these Twice Baked Lime Sweet Potatoes and was glad I made them again after so many years. ~Enjoy!

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Twice Baked Lime Sweet Potatoes

Twice Baked Lime Sweet Potatoes made with fresh limes are a creamy, tangy side dish are delicious and simple to make.

Course Side Dish

Cuisine American

Keyword sweet potatoes

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 425

Author Carrie's Experimental Kitchen

Ingredients

• 2 Large Sweet Potatoes, skins washed
• 1 Lime, zest and juice zest and juice
• 1/4 c. Milk
• 1 tbsp. Butter
• 1 tsp. Kosher Salt
• 1/4 c. Reduced Fat Shredded Cheddar Jack Cheese

Instructions

• Preheat oven to 425 degrees F. 
• Place potatoes on a microwave safe dish lined with paper towels and pierce the skins with a fork.  Microwave the potatoes on high for 7 minutes, then turn them over for an additional 5-8 minutes until the potato is soft when pierced with a sharp knife. (Cooking time will depend on the size of the potato). 
• Carefully cut the potato in half, lengthwise, scoop out the insides and add to a bowl. Place the potato skins on a baking sheet or oven safe dish.
• Next, add the lime zest and juice, milk, butter and salt; then  mash until smooth. (You can use a hand masher or an electric one, which I prefer to get them extra creamy.)
• Fill the potato skins with the mashed potato mixture and sprinkle 1 tbsp. of the cheese on top; then bake for approximately 10 minutes or until the cheese is melted. 

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*Originally shared March 2012/Updated August 2018