Twice Baked Sweet Potatoes (Print Version)
# Ingredients:
01 -
4 medium sweet potatoes, scrubbed clean
02 -
4 tablespoons unsalted butter, softened
03 -
2 tablespoons brown sugar
04 -
1 teaspoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
Salt and pepper to taste
07 -
A splash of milk or cream, as needed
08 -
1/2 cup sour cream for topping (optional)
# Instructions:
01 -
Heat your oven to 375°F. Grab a fork and poke each sweet potato several times (this prevents them from exploding!). Place them on a baking sheet and pop them in the oven until they're fork-tender, which takes about an hour.
02 -
Once your sweet potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out most of the flesh into a mixing bowl, leaving just enough around the edges to help the skins keep their shape. Mix the sweet potato flesh with the softened butter, brown sugar, cinnamon, and nutmeg. Mash everything together until smooth and creamy. If it seems too stiff, add a little splash of milk or cream to loosen it up. Season with salt and pepper until it tastes just right.
03 -
Spoon your sweet, spiced mixture back into the hollowed potato skins, dividing it evenly between all the halves. Don't be afraid to mound it up a bit!
04 -
Return your stuffed sweet potatoes to the oven and bake for another 15-20 minutes, until the tops get slightly golden and everything is heated through.
05 -
Bring these beauties to the table while they're still warm. If you'd like, add a dollop of sour cream on top or sprinkle with a little extra cinnamon or brown sugar for that perfect finishing touch.
# Notes:
01 -
These twice-baked sweet potatoes make a gorgeous side dish for holiday meals or Sunday dinners.
02 -
For extra crunch, try sprinkling chopped pecans or walnuts on top before the second bake.
03 -
The sweet potatoes can be baked the first time up to a day ahead, then scooped, filled, and baked again just before serving.