Twice-Baked Sweet Potatoes With Apple & Brown Sugar

This recipe saves calories by substituting equal parts cooking oil with Mott's applesauce.


  • ¾ cup Mott’s® Applesauce Cinnamon
  • 3 small sweet potatoes, scrubbed
  • 1 egg, large
  • 3 tbsp light brown sugar
  • ½ tsp table salt
  • 1½ tbsp unsalted butter, melted
  • ¼ cup pecans, chopped
  • ¼ cup raisins
  • 1½ tsp maple syrup
  • 1½ tbsp light brown sugar
  • ¾ cup French bread, sliced and cubed into ¼-inch cubes
Mott’s Applesauce Cinnamon

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  • Place sweet potatoes in the microwave for 10 minutes or until a skewer glides through flesh easily. Let potatoes cool.
  • Preheat oven to 425˚.
  • Line a rimmed baking sheet with aluminum foil and wire rack. Set aside.
  • Halve the potato lengthwise.
  • Using a spoon, remove sweet potato flesh, leaving ¼-inch thickness from potato skin. Place flesh into a medium bowl.
  • Place potato shells, cut side up, on prepared wire rack on baking sheet. Bake shells until dry and crispy, about 12 minutes.
  • Mash potato flesh with potato masher until smooth. Stir in applesauce, egg, sugar, and salt. Set aside.
  • In a small bowl, combine melted butter, pecans, raisins, maple syrup, brown sugar, and bread cubes.
  • Once potato shells are dried out in oven, remove baking sheet from oven, fill the shells with mashed sweet potato mixture, and sprinkle breadcrumb mixture over filling.
  • Reduce oven to 375˚, and bake 20 minutes or until breadcrumbs are golden brown.
  • Remove from the oven and serve.