Description
Twice Baked Sweet Potatoes are creamy, spiced sweet potato halves baked twice for a rich and comforting side dish with a crispy skin and smooth, flavorful filling.
Ingredients
- 4 medium sweet potatoes, scrubbed clean
- 4 tablespoons unsalted butter, softened
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup sour cream (optional topping)
- Salt and pepper to taste
- Milk or cream, as needed for consistency
Instructions
- Preheat oven to 375°F (190°C). Pierce sweet potatoes with a fork and place on a baking sheet. Bake for about 1 hour, until tender.
- Let sweet potatoes cool slightly. Cut them in half lengthwise and scoop out the flesh, leaving a thin layer to support the skins.
- Mash the scooped flesh with butter, brown sugar, cinnamon, and nutmeg until smooth. Add milk or cream if needed. Season with salt and pepper.
- Spoon the filling back into the potato skins. Top with sour cream, extra brown sugar, or cinnamon if desired.
- Return to the oven and bake for 15–20 minutes, until lightly browned and heated through.
- Serve warm, optionally garnished with chopped pecans, or maple syrup.
Notes
- Use foil during the first bake for moisture, then bake unwrapped for crisp skins.
- For vegan version, use plant-based butter and milk, and omit sour cream.
- Make ahead by completing first bake and stuffing, then refrigerate until ready to finish baking.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 280
- Sugar: 9g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
