Twice Baked Sweet Potatoes Recipe
User Reviews
5
Twice Baked Sweet Potatoes Recipe
Description
In this Twice Baked Sweet Potatoes Recipe, medium sweet potatoes are baked until fully tender, then halved with some flesh scooped out, leaving a quarter-inch shell. The removed pulp is mashed and blended with butter, cream cheese, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt to create a rich, spiced filling. This mixture is returned to the potato shells.
The recipe includes a pecan streusel topping made from butter, brown sugar, flour, chopped pecans, cinnamon, and salt, adding crunch and sweetness. Alternatively, mini or halved jumbo marshmallows may be used as a topping. The assembled potatoes are baked again to meld flavors and develop a golden, bubbling finish.
This dish suits holiday dinners or cozy meals where a sweet and spiced side complements savory mains. Adjust sweetness and seasoning gradually to suit taste, as potato size and natural sugars vary. The streusel provides texture, while the marshmallow topping offers a more traditional sweet finish.
Note that uneven potato sizes may require staggered cooking times. Leftovers can be reheated gently to preserve creaminess. Streusel quantity is designed for six potatoes but can be adjusted depending on the number topped with marshmallows.
Ingredients
- 6 medium sweet potato
- 6 tbsp maple syrup
- 4 tbsp butter room temperature, unsalted
- 2 oz cream cheese room temperature
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
Pecan Streusel
- 6 tbsp butter room temperature, unsalted
- 6 tbsp brown sugar
- 1/2 cup pecans finely chopped
- 3 tbsp all-purpose flour
- 1/4 tsp cinnamon
- 1/8 tsp salt
Marshmallow Topping
- mini marshmallows or jumbo marshmallows cut in half
Instructions
- Adjust oven rack to center position and preheat oven to 375°F. Line a large rimmed baking sheet with foil. Wash sweet potatoes, scrubbing off any dirt, and pat dry. Arrange potatoes on baking sheet and cook for 1 hour.
- While the potatoes are baking, prepare pecan streusel by using a fork or pastry blender to cut together butter, brown sugar, pecans, flour, cinnamon, and salt until well blended. (You may also pulse the streusel together in a food processor, if that's easier.)
- After an hour of cooking time, insert a fork into the center of each potato. If potatoes are not done, bake for 15 more minutes or until completely tender.
- Using an oven mitt or kitchen towel to handle hot potatoes, slice a thin piece off the top of each sweet potato and discard. Scoop out the flesh from each sweet potato, leaving a ¼-inch layer intact to create a sturdy shell. Transfer the potato pulp to a bowl and mash well with maple syrup, butter, cream cheese, vanilla, cinnamon, salt, nutmeg, and ginger until smooth and well blended (I use an electric stand mixer for this step).
- Scoop the sweet potato mixture into a gallon-sized plastic baggie and twist the top closed to create a piping bag. Cut a 1-inch piece off one corner of the bag and pipe the mixture into the sweet potato shells, evenly dividing it between them (alternatively, you may use a spoon to fill the shells).
- Top each sweet potato with pecan streusel. Bake for 10 minutes. If desired, broil for an additional 1 to 2 minutes or until lightly browned. If using marshmallows, bake for 7 to 10 minutes, watching closely until desired level of toastiness is reached.
Notes
- Sweet potatoes vary in size; smaller ones may need less baking time, so monitor doneness and adjust accordingly.
- Adjust maple syrup and salt gradually to achieve a balanced sweetness based on your potatoes' natural flavor.
- The pecan streusel recipe provided covers six potatoes; reduce amounts if topping some potatoes with marshmallows instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 61mg | 20% |
| Sodium | 281mg | 12% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 860IU | 17% |
| Calcium | 57mg | 6% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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