Twice Baked Sweet Potatoes

Creamy, buttery, and packed with warm spices, these Twice Baked Sweet Potatoes are the perfect side dish or light meal! The sweet potatoes are baked until tender, then mixed with a rich, flavorful filling and baked again to perfection. Whether for a holiday feast or a cozy dinner, this dish is always a winner!

Ingredients You’ll Need

For the Sweet Potatoes:

• Sweet Potatoes (4 medium) – The perfect base for a creamy, sweet filling
• Butter (3 tbsp, melted) – Adds richness
• Brown Sugar (2 tbsp) – Enhances the natural sweetness
• Cinnamon (1 tsp) – Warm and cozy flavor
• Nutmeg (¼ tsp) – A subtle spice boost
• Salt (¼ tsp) – Balances the sweetness
• Heavy Cream or Milk (¼ cup) – Makes the filling smooth and creamy
• Vanilla Extract (½ tsp) – Adds a touch of warmth
• Chopped Pecans (¼ cup, optional) – For crunch and nuttiness

For the Topping:

• Shredded Cheddar Cheese (½ cup, optional for a savory version)
• Marshmallows (½ cup, optional for a sweet version)
• Extra Pecans (2 tbsp, for garnish)

Tools You’ll Need

• Baking Sheet
• Fork or Potato Masher
• Mixing Bowl
• Spoon for Scooping

Let’s Make Twice Baked Sweet Potatoes!

1. Bake the Sweet Potatoes
   Preheat your oven to 400°F (200°C). Pierce each sweet potato with a fork and place them on a baking sheet. Bake for 45–50 minutes until tender. Let cool slightly.
2. Scoop and Mash
   Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a thin border to keep the skins intact. Place the scooped-out potato in a mixing bowl.
3. Mix the Filling
   Mash the sweet potato flesh with melted butter, brown sugar, cinnamon, nutmeg, salt, heavy cream, and vanilla extract. Stir until smooth. Fold in chopped pecans if using.
4. Refill the Skins
   Spoon the mixture back into the sweet potato skins, evenly distributing the filling.
5. Add the Toppings
   • For a sweet version, sprinkle with extra pecans and top with marshmallows.
   • For a savory version, sprinkle with shredded cheddar cheese.
6. Bake Again
   Reduce the oven temperature to 375°F (190°C). Bake the filled sweet potatoes for 15–20 minutes, until the topping is melted and golden.
7. Serve and Enjoy!
   Let cool slightly, then serve warm as a side dish or light meal!

What to Serve with Twice Baked Sweet Potatoes

• Savory Pairings: Grilled chicken, roasted turkey, or steak
• Sweet Pairings: Cranberry sauce, maple-glazed carrots, or a holiday spread
• Dipping Sauce: A drizzle of honey or a dollop of sour cream

Tips for Perfect Twice Baked Sweet Potatoes

• Don’t Over-Scoop: Leave a little flesh in the skins to keep them sturdy.
• For Extra Creaminess: Add a splash of milk or an extra tablespoon of butter.
• Make Ahead: Prepare the filling and assemble the potatoes ahead of time, then bake just before serving.
• Try a Crunchy Topping: Swap pecans for granola or toasted coconut for a twist.

Frequently Asked Questions

Can I make these dairy-free?
Yes! Use coconut milk or almond milk instead of heavy cream and a dairy-free butter substitute.

Can I freeze them?
Yes! Assemble the sweet potatoes and freeze them unbaked. When ready to eat, bake from frozen at 375°F (190°C) for 25–30 minutes.

How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.

Conclusion

These Twice Baked Sweet Potatoes are creamy, flavorful, and endlessly customizable! Whether you prefer them sweet or savory, they’re a perfect addition to any meal.

Preparation Time: 10 minutes
Cooking Time: 1 hour 10 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 280 | Protein: 4g | Carbohydrates: 40g | Fat: 12g | Fiber: 6g | Sodium: 200mg

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