Upgrade your comfort food game with Twice Baked Sweet Potatoes—a delightful combination of creamy, spiced filling and crispy skins. Perfect as a cozy side dish or a holiday showstopper.
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Yield: 4 servings
Ingredients
- 4 medium sweet potatoes, scrubbed clean
- 4 tablespoons unsalted butter, softened
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup sour cream (optional, for topping)
- Salt and pepper, to taste
- Milk or cream, as needed for consistency
Instructions
Preheat oven to 375°F (190°C). Pierce sweet potatoes several times with a fork and place on a baking sheet. Bake until tender, about 1 hour.
Once cool enough to handle, cut the sweet potatoes in half lengthwise. Scoop out the flesh, leaving a thin border to maintain the structure.
In a mixing bowl, mash the sweet potato flesh with butter, brown sugar, cinnamon, and nutmeg. Add a splash of milk or cream for a smoother consistency. Season with salt and pepper.
Spoon the filling back into the potato skins. Top with sour cream or a sprinkle of brown sugar or cinnamon, if desired.
Return to the oven and bake for 15–20 minutes, until tops are lightly browned and filling is heated through.
Serve warm with additional toppings if desired.
Notes
- For even baking, choose sweet potatoes that are similar in size.
- You can customize the filling with chopped nuts, a dash of cayenne, or a drizzle of maple syrup.
- These are great as a side for roasted meats or festive holiday meals.
Twice Baked Sweet Potatoes
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
Description
Upgrade your comfort food game with Twice Baked Sweet Potatoes—a delightful combination of creamy, spiced filling and crispy skins. Perfect as a cozy side dish or a holiday showstopper.
Ingredients
-
4 medium sweet potatoes, scrubbed clean
-
4 tablespoons unsalted butter, softened
-
2 tablespoons brown sugar
-
1 teaspoon cinnamon
-
1/4 teaspoon nutmeg
-
1/2 cup sour cream (optional, for topping)
-
Salt and pepper, to taste
-
Milk or cream, as needed for consistency
Instructions
Preheat oven to 375°F (190°C). Pierce sweet potatoes several times with a fork and place on a baking sheet. Bake until tender, about 1 hour.
Once cool enough to handle, cut the sweet potatoes in half lengthwise. Scoop out the flesh, leaving a thin border to maintain the structure.
In a mixing bowl, mash the sweet potato flesh with butter, brown sugar, cinnamon, and nutmeg. Add a splash of milk or cream for a smoother consistency. Season with salt and pepper.
Spoon the filling back into the potato skins. Top with sour cream or a sprinkle of brown sugar or cinnamon, if desired.
Return to the oven and bake for 15–20 minutes, until tops are lightly browned and filling is heated through.
Serve warm with additional toppings if desired.
Notes
-
For even baking, choose sweet potatoes that are similar in size.
-
You can customize the filling with chopped nuts, a dash of cayenne, or a drizzle of maple syrup.
-
These are great as a side for roasted meats or festive holiday meals.