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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

This is my kind of side dish – especially for Thanksgiving. These twice baked sweet potatoes are super easy to make and taste so delicious!!! I love the spice the cinnamon and freshly grated nutmeg give to these little beauties but the candied pecans and melted butter on top make them extra special! We all thought these twice baked sweet potatoes were amazing and I can’t wait to make them again very soon.

Twice Baked Sweet Potatoes

How to Make Twice Baked Sweet Potatoes

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Scrub the sweet potatoes and pierce them on top several times with a fork. Put the sweet potatoes on the prepared baking sheet and place them into the oven to bake for 50-60 minutes,  until cooked throughout. Remove from the oven and allow to cool for 10 minutes.

Cut off a thin slice from the top of each sweet potato. Carefully scoop out the inside of the sweet potatoes and place them into a small bowl. Add the 3 tablespoons of butter, cream cheese, brown sugar, warm milk, cinnamon, and salt. Mash the mixture until creamy and smooth and there are no lumps.

Carefully brush the outside of the potato skin shells evenly with 1 teaspoon of melted butter. Place them back onto the baking sheet lined with parchment paper.

Twice Baked Sweet Potatoes

Spoon the filling back into the skin shells. Return to the oven and bake for 15 minutes. Remove from the oven and drizzle 1 teaspoon of melted butter evenly over the tops then add chopped candied pecans, and a pinch of cinnamon, to taste. Serve immediately. Enjoy!

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Course: Sides
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 4 sweet potatoes or yams
  • 3 tbsp butter + 2 tsp melted butter divided
  • 1 oz cream cheese
  • 1 tbsp light brown sugar
  • 1/2 tsp cinnamon
  • Pinch of freshly grated nutmeg
  • Pinch of salt
  • 2 tbsp whole milk warmed, more if needed
  • Candied pecans lightly crushed, to taste

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Scrub the sweet potatoes and pierce them on top several times with a fork.
  • Put the sweet potatoes on the prepared baking sheet and place them into the oven to bake for 50-60 minutes, until cooked throughout.
  • Remove from the oven and allow to cool for 10 minutes.
  • Cut off a thin slice from the top of each sweet potato.
  • Carefully scoop out the inside of the sweet potatoes and place them into a small bowl.
  • Add the 3 tablespoons of butter, cream cheese, brown sugar, warm milk, cinnamon, and salt.
  • Mash the mixture until creamy and smooth and there are no lumps.
  • Carefully brush the outside of the potato skin shells evenly with 1 teaspoon of melted butter.
  • Place them back onto the baking sheet lined with parchment paper.
  • Spoon the filling back into the skin shells.
  • Return to the oven and bake for 15 minutes.
  • Remove from the oven and drizzle 1 teaspoon of melted butter evenly over the tops then add chopped candied pecans, and a pinch of cinnamon, to taste. Serve immediately. Enjoy!
  • Serve immediately. Enjoy!
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5 Comments

  1. Great idea Pam. I’m a savory sweet potato eater but for the many that like the sweeter version this would be a big hit.

  2. My mother had a friend who would put mini marshmallows in her twice baked sweet potatoes. They were decadent! I like your cream cheese idea, too!

    And your picture on the new blog layout is really cute!