Twice Baked Sweet Potatoes
These twice baked sweet potatoes are cozy, rich and full of warm flavors. The pecan topping adds a crunchy finish that makes them feel extra special. They’re great as a holiday side or a comforting weeknight addition.
Servings: 6
Ingredients
- 5 sweet potatoes
- 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
For the Topping
- 3 Tablespoons all purpose flour
- 1/4 Cup butter softened
- 3/4 Cup brown sugar
- 1/2 Cup pecans
Optional Garnishes
- powdered sugar
- fresh parsley
Instructions
- Wash and dry the sweet potatoes gently, making sure to keep the potato skins intact.
- Place the potatoes on a lightly greased baking sheet and bake in a preheated oven at 350 degrees for 1 hour.
- Remove the potatoes from the oven and let cool until they are cool enough to handle.
- When the potatoes are cool enough to handle, slice the potatoes from the top, lengthwise, but only cut about ¾ the way to the bottom. You want to be sure not to cut all the way through to the bottom.
- Gently push the two ends of the potato towards the center, this will open the potato up a bit for you to scoop the insides out.
- Gently scoop all of the inside pulp out of the potato and put into a mixing bowl. Leave some of the pulp in the potato to help hold the structure together. You want to avoid any rips or tears, although if you do rip the skin you can easily use a toothpick to re-attach.
- In the bowl with the potato pulp, add in the remaining potato ingredients. Mash everything together until combined.
- Carefully scoop the potato mixture back into the potato skins.
- In another bowl, mix together all of the topping ingredients.
- Top each potato with a generous amount of the topping.
- Put the stuffed potatoes back in the oven to bake for 25 to 30 minutes, or until the tops are golden brown.
- Remove from the oven and let sit for 5 to 10 minutes before serving. (remove any toothpicks at this time if any were used)
- Garnish with parsley or powdered sugar if liked.
Notes
Leave some pulp behind: Leaving a thin layer in the skins helps them hold their shape.
Hold them together: You might like to use toothpicks to make sure they hold together. Remember to discard them after baking!
Mash thoroughly: A smooth filling makes the final texture more luxurious.
Watch the topping: Check the last few minutes of baking to prevent over-browning.
Hold them together: You might like to use toothpicks to make sure they hold together. Remember to discard them after baking!
Mash thoroughly: A smooth filling makes the final texture more luxurious.
Watch the topping: Check the last few minutes of baking to prevent over-browning.
Nutrition
Calories: 465kcal | Carbohydrates: 89g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 355mg | Potassium: 791mg | Fiber: 7g | Sugar: 54g | Vitamin A: 26910IU | Vitamin C: 5mg | Calcium: 140mg | Iron: 2mg
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