Description
These Twice Baked Sweet Potatoes are the perfect balance of creamy, sweet, and savory flavors. With a rich, spiced filling of butter, brown sugar, cinnamon, and nutmeg, these baked sweet potatoes are an irresistible side dish or even a satisfying main course. Their crispy skins and smooth, flavorful interior make them ideal for holiday dinners, weeknight meals, or special occasions.
Ingredients
- 4 medium sweet potatoes, scrubbed clean
- 4 tbsp unsalted butter, softened
- 2 tbsp brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup sour cream (optional, for topping)
- Salt and pepper to taste
- Milk or cream, as needed for consistency
Instructions
1. First Bake:
- Preheat oven to 375°F (190°C).
- Pierce sweet potatoes with a fork and place them on a baking sheet.
- Bake for 1 hour, or until tender.
2. Prepare the Filling:
- Slice sweet potatoes in half lengthwise and scoop out the flesh, leaving a thin layer inside to maintain structure.
- Mash the sweet potato flesh with butter, brown sugar, cinnamon, nutmeg, salt, and pepper.
- If needed, add a splash of milk or cream for a smoother consistency.
3. Stuff the Potatoes:
- Spoon the mixture back into the sweet potato skins.
- Optionally, top with sour cream, a sprinkle of brown sugar, or extra cinnamon.
4. Second Bake:
- Return the stuffed potatoes to the oven and bake for 15-20 minutes, until the tops are lightly browned and heated through.
5. Serve & Enjoy:
- Serve warm with additional toppings if desired.
Notes
- Vegan Version: Use plant-based butter and milk.
- Extra Sweetness: Top with marshmallows, pecans, or a drizzle of maple syrup.
- Storage: Store in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish, Main Course
- Method: Baking
- Cuisine: American
