Twice Baked Sweet Potatoes Recipe
User Reviews
5
Twice Baked Sweet Potatoes Recipe
Description
The recipe begins by roasting sweet potatoes until tender, which can also be expedited by microwaving. Once soft, the flesh is removed from the skins and blended with crème fraîche, melted butter, maple syrup, bourbon, cinnamon, nutmeg, salt, and pepper until smooth and creamy. The mixture combines the natural sweetness of the potatoes with warm spices and a subtle boozy depth from the bourbon, yielding a complex but balanced flavor.
The filling is returned to the potato halves, which are then topped with a mixture of panko breadcrumbs, chopped hazelnuts (or other nuts), melted butter, nutmeg, salt, and pepper. This topping adds a crispy, nutty texture that contrasts with the soft interior. The dish is ideal as a comforting side or a festive addition to a meal.
Leftover twice baked sweet potatoes store well refrigerated for up to 4-5 days. They reheat effectively in various appliances including oven, air fryer, toaster oven, or microwave, preserving their creamy texture and flavorful topping.
Ingredients
- 3 pounds sweet potato about 6, round, not skinny
- 2 tablespoons vegetable oil
- 1/2 cup crème fraîche or cream cheese
- 6 tablespoons butter divided, melted
- 2 tablespoons pure maple syrup
- 2 tablespoons bourbon
- 1 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg divided
- 1/4 cup hazelnuts or pecans, walnuts, chopped
- 1/4 cup panko bread crumbs
- salt and pepper
Instructions
- Preheat the oven to 350 degrees F. Brush the sweet potatoes with oil and roast on a rimmed baking sheet until very tender, 1 to 1 1/2 hours. (You can nuke them in the microwave to speed the roasting time if needed.)
- Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl. It should be soft enough to just fall out of the skin. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
- Add the crème fraiche, 4 tablespoons butter, maple syrup, bourbon, 1 teaspoon cinnamon, 3/4 teaspoon nutmeg, 1 teaspoon salt, and pepper to taste, to the sweet potatoes in the bowl. Using a hand mixer (or immersion blender), puree until smooth.
- Scoop the potato puree back into the bottom halves of the potatoes. Mix the remaining 2 tablespoons of butter and 1/4 teaspoon nutmeg with the panko bread crumbs and chopped nuts. Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes.
- Bake another 15-20 minutes until warmed through and golden on top. *These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes—until warmed through or cheat and rewarm in the microwave.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Reheat thoroughly in an oven, air fryer, toaster oven, or microwave for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 448kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 40mg | 13% |
| Sodium | 259mg | 11% |
| Potassium | 840mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 32645IU | 653% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 113mg | 11% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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