Loaded Twice-Baked Sweet Potato
Kevin Alexander
Kevin Alexander Fit Men Cook
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90 Calories
18 g Carbs
4 g Protein
0 g Fat
Total Time
6 servings

It's time to lay down the spatulas, turn off the oven, unplug the food processor, and turn off the dishwasher. That's right: It's time to unveil the winning dish of the #FitMenCookoff. Among all the delicious stuffed meats, handmade tostadas, munch-worthy fritters, easy-to-eat rolls, and tangy dressings, one dish stood apart.


  • 3 whole sweet potato
  • ¾ cup nonfat plain Greek yogurt
  • 3 tsp splenda
  • 1 tbsp cinnamon
  • ½ tsp allspice, ground
  • 1 tbsp vanilla extract

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  1. Set oven to 375°F.
  2. Bake sweet potatoes for 1-1/2 hours or until soft, yet still firm.
  3. Allow the sweet potatoes to cool to room temperature. Note: You should immediately remove the sweet potatoes from foil if you wrapped them before baking.
  4. Slice the sweet potatoes in half, carve out a portion of the insides, and place it in a separate bowl. The hollowed-out sweet potatoes should look like mini bowls.
  5. In the bowl with the sweet potato contents, add Greek yogurt, zero-calorie sweetener, cinnamon, allspice, and vanilla extract. Mash and thoroughly mix together.
  6. Restuff the sweet potato halves with the mixture and bake in the oven for another 8-10 minutes.
  7. Chop the green apple into small pieces.
  8. Set a nonstick skillet on medium heat and spray with coconut oil spray.
  9. Toss in the chopped green apple and sprinkle with a little cinnamon. Saute the apple until the edges are brown.
  10. Add the twice-baked sweet potato to your meal-prep container. Top with apple and 1 tsp chopped pecans.
  11. Dive in. Boom.

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