Twice Baked Bourbon Hazelnut Sweet Potatoes
Elevate your holiday table or weeknight dinner with these decadent Twice Baked Bourbon Hazelnut Sweet Potatoes! This recipe transforms humble sweet potatoes into a luxurious dish infused with warm spices, creamy richness, and a splash of bourbon for a sophisticated twist. After roasting to tender perfection, the sweet potato flesh is mashed with brown sugar, butter, vanilla, and heavy cream, then spooned back into the skins for a second bake. The finishing touch? A drizzle of maple syrup and a scattering of toasted hazelnuts that add irresistible crunch and nutty complexity. Perfect as a festive side dish or indulgent treat, this recipe is sure to impress with its layered flavors and stunning presentation.
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons bourbon
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon pure vanilla extract
- 0.25 cup heavy cream
- 0.5 cup toasted hazelnuts
- 0.5 teaspoon kosher salt
- 0.25 teaspoons black pepper
- 2 tablespoons maple syrup
Instructions
Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce each several times with a fork to allow steam to escape during baking.
Place the sweet potatoes on a baking sheet lined with parchment paper or foil. Bake for 50-60 minutes, or until tender and a knife slides easily through the center.
While the sweet potatoes bake, toast the hazelnuts: spread them out on a dry skillet over medium heat. Stir frequently for 4-6 minutes, until aromatic and golden. Remove from heat, roughly chop, and set aside.
Once the sweet potatoes are done, remove them from the oven and cool for 10 minutes, or until they are safe to handle.
Cut each sweet potato in half lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving behind a thin layer of potato to help the skins hold their shape.
Add butter, brown sugar, bourbon, cinnamon, nutmeg, vanilla extract, heavy cream, kosher salt, and black pepper to the sweet potato flesh. Mash together until smooth and well combined.
Gently spoon the sweet potato mixture back into the potato skins, overfilling slightly to create a rounded top.
Place the stuffed sweet potato halves back on the baking sheet. Drizzle the tops with maple syrup and sprinkle with toasted hazelnuts.
Return the sweet potatoes to the oven and bake for an additional 15-20 minutes, or until lightly browned and heated through.
Serve hot as a side dish and enjoy the rich, nutty, and slightly boozy flavors of this comforting recipe.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 70.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 573 mg | 12% | |
*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.
