Loaded Twice Baked Sweet Potatoes
User Reviews
5
Loaded Twice Baked Sweet Potatoes
Description
This recipe begins with baking medium-sized sweet potatoes until tender. Their flesh is then scooped out, leaving a sturdy border, and mashed with butter, brown sugar, cinnamon, and salt for a sweet, warmly spiced base. The mashed potatoes are spooned or piped back into the potato shells.
A streusel topping made from flour, brown sugar, chopped pecans, cold butter, mini marshmallows, and dried cranberries is prepared and added atop the filled potatoes before baking again at a lower temperature. This creates a crunchy, sweet crust with nutty and fruity notes that contrast the smooth, warm potato filling.
The dish offers a combination of soft and creamy textures inside with a crunchy, sugary topping for interest. It works well as a side for fall or holiday meals or as a comforting sweet treat. Choosing similarly sized sweet potatoes ensures even cooking and better visual appeal. Using a potato ricer yields an especially smooth mash, but a masher or mixer works well too. Varieties like jewel or garnet sweet potatoes are recommended for this recipe.
Ingredients
For the mashed potatoes
- 8 sweet potato similar size and shape, medium
- 2 tablespoons butter unsalted
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
For the streusel
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 2 tablespoons pecan finely chopped
- 2 tablespoons butter cut into small cubes, cold
- 1/2 cup mini marshmallows
- 1/4 cup dried cranberries roughly chopped
- cooking spray
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray. Place the potatoes on the pan and prick each one a few times with a fork.
- Place in the oven and bake for 45-50 minutes, or until tender.
- When the potatoes are cool enough to handle gently slice the tops off and scoop out the insides, leaving a 1/4 inch thick border.
- Combine the potatoes with 2 tablespoons of butter, 2 tablespoons of brown sugar, cinnamon and 1/2 teaspoon of salt (or more to taste). Mash the potatoes with a mixer, potato masher or ricer.
- Spoon the potato mixture back into only 6 of the shells; discard the remaining 2 shells. Alternatively you can use a piping bag fitted with a large star tip to pipe the potatoes into the shells in a decorative fashion.
- At this point you can store the potatoes in the fridge for up to one day or proceed to baking.
- Preheat the oven to 350 degrees.
- In a bowl combine the flour and brown sugar. Using a fork, cut the cold butter into the flour mixture until coarse crumbs form. Stir in the pecans.
- Sprinkle the streusel mixture over the potatoes and lightly pat it down with your fingers so it sticks.
- Place the potatoes in the oven and bake for 20 minutes. If the potatoes are coming from the fridge you'll need to add 15 minutes to the bake time.
- Remove the potatoes from the oven and gently press the marshmallows into the tops. Bake for another 3 minutes or until marshmallows have melted.
- Remove the potatoes from the oven and sprinkle the dried cranberries over the top. Serve immediately.
Notes
- Choose sweet potatoes of similar size and shape for even baking and consistent appearance.
- Use a potato ricer for a smoother mashed texture, or a masher or mixer if unavailable.
- Orange or red-fleshed varieties such as jewel or garnet sweet potatoes are suitable choices for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6potatoes
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 314kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 430mg | 18% |
| Potassium | 597mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 22g | 44% |
| Vitamin A | 24825IU | 497% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 61mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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