Twice baked sweet potatoes have a sweet and creamy filling with a crunchy topping. Great for a Thanksgiving side or a fantastic lunch. 

Still searching for some great Thanksgiving dinner sides? Or desserts? This one could easily go both ways. Or…in my case, it happened to be lunch.

This recipe has a few steps involved but is really still pretty easy and oh so tasty. The creamy, slightly sweet filling paired with the crunchy topping is just perfect!

 

 

Yum, yum, yummy sweet potatoes!

I love sweet potatoes in all forms and you’ll find lots of recipes for sweet potatoes on my site. Here’s a few:

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

Yield: 3 servings
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

Twice baked sweet potatoes have a sweet and creamy filling with a crunchy topping.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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!

Nutrition Information:
Yield: 3 Serving Size: 1 potato
Amount Per Serving: Calories: 364 Total Fat: 18g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 39mg Sodium: 164mg Carbohydrates: 48g Fiber: 6g Sugar: 22g Protein: 5g
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.