Twice Baked Sweet Potatoes (Print Version)
# Ingredients:
01 -
Scrub 4 medium-sized sweet potatoes until clean
02 -
Brown sugar, 2 tablespoons
03 -
1/2 cup sour cream for garnish (optional)
04 -
Ground cinnamon, 1 teaspoon
05 -
A bit of milk or cream to loosen the mix, if needed
06 -
Nutmeg, ground, 1/4 teaspoon
07 -
Softened unsalted butter, 4 tablespoons
08 -
Add a pinch each of salt and pepper to taste
# Instructions:
01 -
Set your oven to 375°F. Poke several holes all over each sweet potato with a fork to let steam escape as they cook. Lay them out on a baking tray and bake until they're tender enough to pierce easily with a fork. This should take about an hour.
02 -
Let the roasted sweet potatoes cool down so you can safely handle them. Cut each one lengthwise into halves and scoop the soft insides into a mixing bowl, leaving a thin layer of potato inside the skin to keep it sturdy. Mash the potato with butter, brown sugar, cinnamon, and nutmeg until smooth and soft. If it's too thick, splash in some milk or cream. Season everything with salt and pepper as you like.
03 -
Use a spoon to pile the mashed sweet potato mixture back into the emptied skins. Divvy up the filling evenly and feel free to heap it on a little higher than the edges.
04 -
Put the stuffed sweet potatoes back on the tray and bake them for 15-20 minutes. The tops should get a bit golden, and everything inside will be hot and ready to eat.
05 -
Serve while they're nice and warm. For an extra touch, you can top them with sour cream or sprinkle on a little more cinnamon or sugar.
# Notes:
01 -
Perfect for family dinners or holiday spreads, these sweet potatoes are a real eye-catcher.
02 -
Add a crunch by tossing some chopped nuts, like pecans or walnuts, over the top before their final bake.
03 -
You can bake the sweet potatoes ahead of time, store them, and finish preparing just before dinner.