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Twice Baked Sweet Potatoes Recipe

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4.2 from 72 reviews

This Twice Baked Sweet Potatoes recipe transforms simple baked sweet potatoes into a rich and flavorful side dish with a creamy, spiced filling and a crunchy pecan topping. Perfectly baked, mashed with warm spices and brown sugar, and topped with a buttery pecan crumble, this dish is ideal for holiday meals or cozy family dinners.

  • Total Time: 1 hour 55 minutes
  • Yield: 6 servings

Ingredients

Sweet Potatoes

  • 5 sweet potatoes

Filling

  • 2 eggs
  • 1/2 cup brown sugar
  • 1/4 cup butter (at room temperature)
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Topping

  • 3 tablespoons all purpose flour
  • 1/4 cup butter (softened)
  • 3/4 cup brown sugar
  • 1/2 cup pecans

Garnish

  • powdered sugar (optional)
  • fresh parsley (optional)

Instructions

  1. Wash the sweet potatoes: Gently wash and dry the sweet potatoes, making sure to keep the skins intact for baking and stuffing.
  2. Bake the potatoes: Place the sweet potatoes on a lightly greased baking sheet and bake in a preheated oven at 350°F (175°C) for 1 hour, until tender.
  3. Cool the potatoes: Remove the sweet potatoes from the oven and let them cool until they are safe to handle.
  4. Slice the potatoes: Slice each potato lengthwise about three-quarters of the way through from the top, being careful not to cut all the way through to keep them intact.
  5. Open the potatoes: Gently press the ends of each potato towards the center to open them slightly for scooping out the flesh.
  6. Scoop out the pulp: Carefully scoop the sweet potato flesh into a mixing bowl, leaving some pulp in the skins to prevent tearing. If any skins tear, secure with a toothpick.
  7. Mash the filling: Add eggs, brown sugar, 1/4 cup butter, heavy cream, vanilla extract, cinnamon, salt, ground ginger, ground cloves, and nutmeg to the sweet potato pulp. Mash until thoroughly combined.
  8. Refill the potato skins: Scoop the mashed sweet potato mixture back into the hollowed-out potato skins evenly.
  9. Prepare the topping: In a separate bowl, combine all-purpose flour, softened butter, brown sugar, and pecans. Mix until crumbly and well combined.
  10. Top the potatoes: Generously sprinkle the pecan topping over each filled sweet potato.
  11. Bake again: Return the stuffed sweet potatoes to the oven and bake for an additional 25 to 30 minutes, or until the topping is golden brown and crisp.
  12. Rest before serving: Remove the potatoes from the oven and allow them to sit for 5 to 10 minutes. Remove any toothpicks used to secure skins.
  13. Garnish (optional): Sprinkle with powdered sugar or garnish with fresh parsley to add a decorative touch before serving.

Notes

  • Ensure the sweet potato skins remain intact while scooping to hold the filling without spilling.
  • Use room temperature butter for easier mixing in both filling and topping.
  • Adjust the amount of brown sugar if you prefer a sweeter or less sweet dish.
  • You can substitute pecans with walnuts or omit nuts for a nut-free version.
  • For a dairy-free alternative, substitute butter and heavy cream with plant-based options.
  • Remove toothpicks carefully before serving to avoid any choking hazard.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/twice-baked-sweet-potatoes-recipe/