Sweet Twice Baked Sweet Potatoes
Indulge in the ultimate comfort food with these Sweet Twice Baked Sweet Potatoes, a decadent twist on a classic favorite. Perfectly roasted sweet potatoes are transformed into creamy, cinnamon-spiced goodness with the addition of butter, brown sugar, and a hint of nutmeg. Gently scooped and restuffed into their own skins, these potatoes are then baked again to achieve rich, caramelized flavor. Enhance their allure with optional toppings like gooey marshmallows for a nostalgic touch or crunchy pecans for added texture. Easy to prepare and irresistibly satisfying, this dish is ideal for holidays, potlucks, or as a show-stopping side for any dinner. With simple ingredients, customizable options, and a total preparation time of just over an hour, Sweet Twice Baked Sweet Potatoes are destined to be your go-to crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces medium sweet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon vanilla extract
- 3 tablespoons milk (dairy or non-dairy)
- 1 cup marshmallows (optional, for topping)
- 0.5 cup pecans (optional, chopped)
- 0.25 teaspoons salt
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and scrub the sweet potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking.
Place the sweet potatoes on the prepared baking sheet and bake for 45-60 minutes, or until they are completely tender when pierced with a knife.
Remove the sweet potatoes from the oven and allow them to cool slightly, about 5-10 minutes, until they can be handled safely.
Carefully slice each sweet potato lengthwise and scoop out the flesh, leaving about a 1/4-inch border around the edge to maintain the structure of the potato skins.
In a mixing bowl, combine the scooped-out sweet potato flesh, unsalted butter, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, milk, and salt. Mash together until the mixture is creamy and smooth.
Spoon the sweet potato mixture back into the potato skins, mounding it slightly.
Optional: Sprinkle chopped pecans over the top of the stuffed potatoes. If using marshmallows, evenly place them over the top as well.
Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until heated through and any marshmallows are golden brown.
Serve warm and enjoy your Sweet Twice Baked Sweet Potatoes!
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 240.3 g | 87% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 120.6 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 315 mg | 24% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2131 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
