Twice Baked Sweet Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium sweet potatoes, scrubbed clean
02 -
4 tablespoons unsalted butter, softened
03 -
2 tablespoons brown sugar
04 -
1 teaspoon cinnamon
05 -
1/4 teaspoon nutmeg
06 -
1/2 cup sour cream (optional for topping)
07 -
Salt and pepper to taste
08 -
Milk or cream, as needed for consistency
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake until tender, about 1 hour.
02 -
Cut the sweet potatoes in half lengthwise and scoop out the flesh, leaving a thin layer to maintain the skins’ structure. In a bowl, mash the sweet potato flesh with butter, brown sugar, cinnamon, and nutmeg until smooth. Add a splash of milk or cream if the mixture is too thick. Season with salt and pepper to taste.
03 -
Spoon the mixture back into the sweet potato skins. If desired, top with a dollop of sour cream or sprinkle with additional brown sugar or cinnamon for extra flavor.
04 -
Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, until the tops are lightly browned and the filling is heated through.
05 -
Enjoy the twice baked sweet potatoes warm, with additional toppings if desired.
# Notes:
01 -
Choose sweet potatoes of a similar size for even cooking. Pierce the skins prior to baking to allow steam to escape and maintain their structure when scooping out the flesh.
02 -
For creamier filling, add a splash of milk or cream and ensure the mixture is well mashed before refilling.
03 -
Freezing tip: Prepare stuffed sweet potatoes but do not bake them. Store in the freezer for up to 3 months and bake from frozen with adjusted cooking time.