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Twice-baked sweet potatoes with ham and cheese

Twice baked sweet potatoes with ham and cheese

Twice-baked sweet potatoes are twice as nice when stuffed with diced ham, shredded Manchego and grated Parmesan cheese! Packed with protein, this hearty baked sweet potato recipe can also be served as a light and healthy main dish for an easy weeknight meal.

Yield: 4 servings
Nutrition facts: Per serving: 438 calories, 24 g fat, 38 g carbohydrates (6 g fiber), 22 g protein

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4 sweet potatoes (8 to 10 oz. each)
2 Tbsp. butter
½ tsp. salt
½ tsp. pepper
1¼ cups shredded Manchego cheese (5 oz.)
3 Tbsp. grated Parmesan cheese
4 oz. baked ham, cut into ¼ in. dice
2 Tbsp. hulled pumpkin seeds, toasted


  1. Preheat oven to 400°F. Prick potatoes. Place on foil-lined baking sheet. Bake 1 hour or until fork tender. Take potatoes out of oven.
  2. Increase oven temperature to 425°F. Slit potato skin lengthwise, stopping about 1 inch short of either end. Make crosswise slit at middle of potato. Pull skin outward and scoop most of flesh into large bowl, leaving ¼ inch thick shell. Place shells on clean baking sheet.
  3. Add butter, salt and pepper to potato flesh in bowl and whisk until combined. Fold in 1 cup of Manchego, the Parmesan and ham. Spoon mixture into potato shells.
  4. Bake 10 minutes. Sprinkle remaining ¼ cup Manchego over potatoes and bake 5 minutes or until cheese has melted. Sprinkle pumpkin seeds over potatoes.