Twice Baked Sweet Potatoes
Indulge in the ultimate comfort food with these decadent Twice Baked Sweet Potatoes, a delightful blend of creamy textures and bold flavors perfect for any occasion. This recipe begins with sweet potatoes roasted to tender perfection, then hollowed out and mashed with rich butter, velvety heavy cream, warm cinnamon, and a hint of brown sugar for sweetness. Chopped pecans add a satisfying crunch, while vanilla extract enhances the natural caramel-like flavors of the sweet potatoes. Stuffed back into their skins and crowned with gooey toasted marshmallows, these sweet potatoes are baked a second time to achieve a golden, irresistible finish. Easy to prepare and bursting with cozy autumn-inspired flavors, this dish is an ideal side or show-stopping holiday centerpiece! Keywords: twice baked sweet potatoes, sweet potato recipe, holiday side dish, cinnamon sweet potatoes, marshmallow topping.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 4 tablespoons unsalted butter
- 0.25 cup heavy cream
- 2 tablespoons brown sugar
- 0.5 teaspoons ground cinnamon
- 1 teaspoons vanilla extract
- 0.25 teaspoons salt
- 0.5 cup chopped pecans
- 1 cup marshmallows
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easier cleanup.
Wash the sweet potatoes thoroughly and dry them with a towel. Pierce each sweet potato several times with a fork to allow steam to escape during baking.
Place the sweet potatoes on the prepared baking sheet. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
Remove the sweet potatoes from the oven and allow them to cool for 10-15 minutes, until they are cool enough to handle.
Slice each sweet potato lengthwise and carefully scoop out the flesh, leaving a thin layer around the edges to maintain the potato's structure. Place the scooped-out flesh in a mixing bowl.
Add the butter, heavy cream, brown sugar, cinnamon, vanilla extract, and salt to the sweet potato flesh. Mash the mixture until smooth and creamy.
Fold in the chopped pecans, then spoon the mixture back into the hollowed-out sweet potato skins, mounding it slightly.
Decrease the oven temperature to 375°F (190°C). Return the stuffed sweet potatoes to the baking sheet and bake for 15 minutes.
Remove the sweet potatoes from the oven and top each one with marshmallows. Return them to the oven and bake for an additional 5 minutes or until the marshmallows are golden and gooey.
Serve warm and enjoy your Twice Baked Sweet Potatoes!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 23.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 81 mg | 2% | |
*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.
