Twice baked sweet potatoes have a sweet and creamy filling with a crunchy topping.
4 medium sized sweet potatoes
1 tablespoon butter, softened
2 ounces cream cheese, softened
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
2 tablespoons brown sugar
for the topping:
1/8 cup chopped walnuts
1/8 cup graham cracker crumbs
1 tablespoon unsalted butter, softened
1 tablespoon brown sugar
1/2 teaspoon cinnamon
Preheat oven to 375°F. Wash sweet potatoes and prick all over with a fork. Wrap in foil and bake for 1 hour, or until tender when pierced by a fork.
When cool enough to handle, cut potatoes in half and hollow out all but ~1/4 inch border of the sweet potato flesh. Discard one skin. Place remaining three skins in a baking dish that has been sprayed with non-stick spray.
Add the flesh to a food processor with 1 tablespoon butter, cream cheese, 1 teaspoon cinnamon, nutmeg, and 2 tablespoons brown sugar. Process until smooth. Spoon into the sweet potato skins.
In a small bowl, combine topping ingredients with a fork until everything is incorporated with the butter. Spoon over sweet potatoes, lightly patting down to adhere. Bake until topping is golden brown, about 10 minutes.
I made a small batch of these because there were only 2 and a half of us eating them. Just multiply all the ingredients to serve a bigger crowd!
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: Delicious! Love these for lunch, love them as a side dish…I just love sweet potatoes in general. Husband’s take: He liked these a lot too! And I think he was quite skeptical at first. E also inhaled them (I scooped the filling and topping out and gave it to her minus the skin). Changes I would make: None! Difficulty: Like I mentioned, a little work, but not difficult.
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