Twice Baked Sweet Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Salt and pepper, adjust as needed to taste
02 -
1/2 cup sour cream, optional for serving
03 -
4 medium-sized sweet potatoes, cleaned thoroughly
04 -
2 tablespoons brown sugar
05 -
1/4 teaspoon ground nutmeg
06 -
1 teaspoon ground cinnamon
07 -
Milk or cream, use as needed to soften
08 -
4 tablespoons softened unsalted butter
# Instructions:
01 -
Heat the oven to 375°F (190°C). Use a fork to poke some holes in each sweet potato and set them on a baking tray. Let them bake for about an hour, or until you can stick a fork into them easily.
02 -
Slice the sweet potatoes open lengthwise. Scoop out the middle, leaving a thin edge so the skins don't fall apart. Mix the cooked sweet potato with the butter, sugar, cinnamon, and nutmeg in a bowl until it's smooth. If needed, add a little milk or cream to make it less thick. Sprinkle in some salt and pepper to your liking.
03 -
Scoop the smooth mixture back into the empty potato skins. Add a spoonful of sour cream, or even sprinkle extra sugar or cinnamon on top if you'd like more flavor.
04 -
Put the filled potatoes back into the oven. Let them bake for another 15–20 minutes, just until the tops puff up a bit and start to lightly brown.
05 -
Serve the warm stuffed sweet potatoes and add your favorite extras if you'd like!
# Notes:
01 -
Pick sweet potatoes that are about the same size so they cook at the same rate. Make sure to poke holes in the skins before baking to let steam escape — this keeps the skins from falling apart when scooping.
02 -
Want softer mashed potatoes? Add a little milk or cream into the mix and be sure to mash it thoroughly before refilling the skins.
03 -
For a make-ahead option: Fill the skins but hold off on the final bake. Freeze them for up to 90 days, then bake straight from the freezer, just adjusting the bake time.