Twice Baked Sweet Potatoes
User Reviews
5
Twice Baked Sweet Potatoes
Description
The recipe begins by roasting whole sweet potatoes until soft, after which they are halved lengthwise and the flesh is scooped out, leaving the skins intact. The sweet potato flesh is mashed together with butter, dark brown sugar, cinnamon, ground ginger, salt, and pepper, combining warmth and sweetness with balanced seasoning. This mixture is then spooned back into the original sweet potato skins.
A final sprinkling of brown sugar and chopped pecans tops each filled potato half, adding texture and an additional layer of flavor. Returning the filled potatoes to the oven melts the sugar topping and crisps the skins, providing contrast to the creamy interior. The dish is well-suited as a side or a comforting vegetarian main.
The inclusion of warm spices and nuts highlights the natural sweetness of the sweet potatoes while introducing spicy and earthy notes. The technique of twice baking preserves the shape of the skins for an attractive serving presentation.
The recipe accommodates some ingredient substitutions, including coconut or olive oil for butter, or alternative sweeteners. Leftover stuffed potatoes can be refrigerated and reheated within a few days.
Ingredients
- 4 sweet potato
- 2 tablespoons butter at room temperature
- 2 tablespoons dark brown sugar plus more for topping
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
- pecans for topping, chopped
Instructions
- Preheat the oven to 400°F. Prick the sweet potatoes with a fork a few times and place on a baking tray. Bake until soft, about 45-50 minutes.
- Once cooked, cut the sweet potatoes in half lengthwise, and scoop out the flesh of all the sweet potatoes into a bowl leaving the skin intact and some sweet potatoes inside.
- Add butter, brown sugar, cinnamon, ginger, salt and black pepper on top of the sweet potato flesh and use a fork to combine well.
- Scoop the mashed sweet potato mixture into the sweet potato skins. Sprinkle with more brown sugar and pecans and return to the oven until the sugar dissolves and the potato skins get crisp, about 10-15 more minutes.
Notes
- Store leftover stuffed sweet potatoes in an airtight container in the fridge for up to 4 days.
- You can prepare the stuffed sweet potatoes up to a day in advance and keep them covered refrigerated before baking the second time.
- Butter can be substituted with coconut or olive oil for variation.
- Brown sugar may be replaced with cane sugar, maple syrup, honey, or omitted as preferred.
- Pecans can be swapped for other nuts to suit taste or allergies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 467mg | 19% |
| Potassium | 782mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 32238IU | 645% |
| Vitamin C | 5mg | 6% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
