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.
About this recipe for twice baked sweet potatoes
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!
Begin by baking foil wrapped sweet potatoes in the oven. It usually takes an hour for them to get nice and soft. Let them cool a bit so you can handle them. Take the foil off, make a slit in the top of each potato, and carefully scoop out the flesh. You’ll want to leave a pretty sturdy shell, about one fourth inch thick.
Mix the potato stuff (I couldn’t say flesh again!) that you scooped out with butter, cream cheese, brown sugar, cinnamon, and nutmeg. Put it all in the food processor and process this mixture until it’s nice and smooth and creamy.
Refill the sweet potato shells with this delicious amped up sweet potato mixture.
Now for the good stuff on top: you mix nuts, graham cracker crumbs, butter, brown sugar, and more cinnamon. Lightly pat this mixture on top of the potatoes. Pop them back into the oven for 10 minutes or so until they are nice and hot and the topping is browned a bit.
I think you could easily put ice cream on these babies and serve them for dessert, don’t you? Pretty much like sweet potato pie without the crust.
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:
- 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!
Nutrition Information:Yield: 3 Serving Size: 1 potato
Amount Per Serving: Calories: 364Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 39mgSodium: 164mgCarbohydrates: 48gFiber: 6gSugar: 22gProtein: 5g
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.