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Twice Baked Sweet Potatoes Recipe – Unbelievably Delicious!

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Twice Baked Sweet Potatoes – Unbelievably Delicious!

Are you looking for a last minute Holiday Side Dish? Then look no further. These Twice Baked Sweet Potatoes will be a crowd pleaser, or perfect for the small gathering too. Your guests will be talking about these for holidays to come, they are so delicious. These would be perfect to add to your Thanksgiving spread, Christmas spread, or really any meal you want to make feel extra special.

Another thing that I love about this decadent dish for the holidays, is that you can prepare them ahead of time, and pop in the oven the day of. That is so nice, when you are trying to get a big meal on the table. Simply make them up to the point of baking the second time, and cover in plastic wrap, and store in the fridge. Then before it is time to eat, put them in the oven to warm through before serving. My favorite way to do this, is to prep them the morning of, but you could do it as early as the evening before.

You are basically baking a sweet potato, then making its own sweet potato souffle to put back in side of it. It is alot like the traditional sweet potato casserole with marshmallows on top, only this presents so beautifully, it looks like you had your own private chef whip up a batch. It is so believably decadent, but not too sweet. It is the perfect balance of creamy wonderful flavors, without overpowering the taste of the roasted sweet potatoes themselves.

The inside of the Twice Baked Sweet Potatoes will be creamy and velvety, and the pecans add a nice crunch to that for different textures in each mouthful.

You can adjust these ingredients to feed any size crowd, but this will make 8 Twice Baked Sweet Potatoes (each potato is cut in half and so yields 2 servings). So adjust based on how many you want this to feed.

Ingredients

4 sweet potatoes
1 cup pecans, chopped
2 tbsp brown sugar
5 tbsp butter
1⁄2 tbsp vegetable oil
1 tsp ground cinnamon
1⁄4 tsp nutmeg
1⁄2 tsp salt
1⁄4 cup heavy whipping cream
1 1⁄2 cup mini marshmallows

Instructions

Preheat oven to 400 degrees.

Using a fork, poke multiple holes in each sweet potato.

Brush each potato with oil making sure to spread evenly on all sides.

Place on a baking sheet lined with parchment paper. Bake for 45 minutes, until the skin starts to feel dry and wrinkly.

 

Carefully remove the potatoes from the oven, slice open lengthwise. Scoop each potato into a medium sized bowl, set potato skin aside.

Add brown sugar, butter, heavy cream, and spices to the bowl and blend to create the potato filling.

Evenly scoop the filling into the potato skins, top with chopped pecans

And finish by topping off each potato with the mini marshmallows.

Place back into the oven and bake approximately 15 minutes, until the marshmallows begin to brown.

Serve warm and enjoy! Makes 8 servings

If you are looking for something with similar flavors, but a few short cuts, check out this recipe for Sweet Potato Casserole with Pecan Crunch Topping here.

And for the kids table, how about making a batch of these Sweet Potato Fries in their favorite shapes?

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Twice Baked Sweet Potatoes Recipe – Unbelievably Delicious!


  • Author: Sia

Description

These Twice Baked Sweet Potatoes will be a crowd pleaser, or perfect for the small gathering too. Your guests will be talking about these for holidays to come, they are so delicious. These would be perfect to add to your Thanksgiving spread, Christmas spread, or really any meal you want to make feel extra special.


Ingredients

Scale

4 sweet potatoes
1 cup pecans, chopped
2 tbsp brown sugar
5 tbsp butter
1⁄2 tbsp vegetable oil
1 tsp ground cinnamon
1⁄4 tsp nutmeg
1⁄2 tsp salt
1⁄4 cup heavy whipping cream
1 1⁄2 cup mini marshmallows


Instructions

Preheat oven to 400 degrees. Using a fork, poke multiple holes in each sweet potato. Brush
each potato with oil making sure to spread evenly on all sides. Place on a baking sheet lined
with parchment paper. Bake for 45 minutes, until the skin starts to feel dry and wrinkly.
Carefully remove the potatoes from the oven, slice open lengthwise. Scoop each potato into a
medium sized bowl, set potato skin aside. Add brown sugar, butter, heavy cream, and spices
to the bowl and blend to create the potato filling.
Evenly scoop the filling into the potato skins, top with chopped pecans and finish by topping off
each potato with the mini marshmallows. Place back into the oven and bake approximately 15
minutes, until the marshmallows begin to brown.
Serve warm and enjoy!

Notes

Makes 8 servings

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