Twice Baked Sweet Potatoes for the Sweet Tooth
Indulge your sweet tooth with these decadent Twice Baked Sweet Potatoes, the perfect marriage of comforting fall flavors and creamy dessert-inspired decadence. These velvety mashed sweet potatoes are blended with cream cheese, butter, brown sugar, maple syrup, and a hint of cinnamon, then lovingly spooned back into their shells for a stunning presentation. Topped with crunchy pecans and optionally crowned with golden-toasted mini marshmallows, this recipe is both visually irresistible and delightfully satisfying. Ideal for holiday gatherings or a cozy weeknight treat, these twice-baked sweet potatoes are the ultimate combination of caramelized sweetness and creamy richness, all baked to perfection in under an hour. Whether served as a show-stopping side dish or a dessert-like indulgence, this recipe is guaranteed to please!
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Recipe Information
Ingredients
- 4 pieces large sweet potatoes
- 4 ounces cream cheese, softened
- 4 tablespoons butter, melted
- 0.33 cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.5 cup pecans, chopped
- 1 cup mini marshmallows (optional)
- 0.25 teaspoon salt
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Wash the sweet potatoes thoroughly, scrub the skins, and pat them dry with a paper towel.
Pierce each sweet potato several times with a fork to allow steam to escape. Place the sweet potatoes on the baking sheet and bake for 45-50 minutes, or until they are soft and fork-tender.
Once the sweet potatoes are cool enough to handle, carefully cut each one in half lengthwise. Scoop out the flesh, leaving a 1/4-inch thick shell, and place the scooped-out flesh into a mixing bowl.
In the mixing bowl, mash the sweet potato flesh with a fork or potato masher. Add the cream cheese, melted butter, brown sugar, maple syrup, ground cinnamon, vanilla extract, and salt. Mix until smooth and well combined.
Spoon the sweet potato mixture back into the shells, mounding it slightly. Sprinkle the tops with chopped pecans. If desired, you can also add a few mini marshmallows on top for an extra sweet finish.
Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the filling is warmed through and the pecans are toasted. If using marshmallows, bake until they are golden brown.
Remove from the oven and let cool for a few minutes before serving. Enjoy your dessert-inspired twice-baked sweet potatoes!
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1307 mg | 57% | |
| Total Carbohydrate | 283.7 g | 103% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 131.2 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 504 mg | 39% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3861 mg | 82% | |
*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.
