Twice Baked Sweet Potatoes
User Reviews
5.0
3 reviews
Excellent
Twice Baked Sweet Potatoes
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Twice Baked Sweet Potatoes are a fun and absolutely delicious twist on the standard sweet potato casserole. They can even be prepared and assembled (up to the 2nd baking) up to 4 hours in advance. Just cover and keep on the counter until ready to bake (again!).
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Ingredients
- 6 medium sweet potatoes scrubbed clean
- 3 tablespoon brown sugar
- 4 tablespoon unsalted butter room temperature
- 4 oz cream cheese room temperature
- ¼ cup maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 pinch Kosher salt and black pepper (each)
- 2 cups mini marshmallows
- cooking spray
Instructions
- Preheat oven to 350°F.
- Place the sweet potatoes on a baking sheet and bake for 60 minutes, until a sharp knife inserted easily pierces the flesh. Let cool until cool enough to handle, about 30 minutes.
- Use a sharp knife to cut out a diamond shape of the skin on the top (lengthwise) of each potato. Peel away the diamond-shaped piece of skin. Use a spoon to scoop out most of the flesh leaving a mostly hollow skin (it's okay if you don't get all of the flesh removed).
- Transfer the scooped-out flesh to a large bowl and add the brown sugar, butter, cream cheese, maple syrup, cinnamon, nutmeg, ginger, salt, and pepper. Use a hand mixer or wooden spoon to mix until mostly smooth (it's okay if it's a little lumpy).
- Increase oven temperature to 375°F. Cover the baking sheet with foil and spray with cooking spary.
- Spoon the sweet potato filling into all of the potatoes. You can mound the filling somewhat for each one. Top with marshmallows and bake for about 15 minutes, or until the marshmallows are lightly browned (keep an eye on them, don't let the marshmallows burn!). Serve at once.
Notes
- See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.
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- Try to seek out sweet potatoes that are uniform in size and not overly large.
- The sweet potatoes can be assembled and prepared all the way up to baking the 2nd time up to 4 hours in advance. Simply leave them on the baking sheet and gently cover them with plastic wrap or dry kitchen towels. Bake 20 minutes before serving.
- Toasted pecan halves can be substituted for marshmallows. Or, do half with pecans and half with marshmallows.
- Leftovers will keep covered in the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
441kcal
(22%)
Carbohydrates
75g
(25%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
39mg
(13%)
Sodium
201mg
(8%)
Potassium
830mg
(24%)
Fiber
7g
(28%)
Sugar
34g
(68%)
Vitamin A
32550IU
(651%)
Vitamin C
5mg
(6%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 75g | 25% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 201mg | 8% |
| Potassium | 830mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 34g | 68% |
| Vitamin A | 32550IU | 651% |
| Vitamin C | 5mg | 6% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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