Twice Baked Sweet Potatoes
Posted: 11/12/2012
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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:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Twice baked sweet potatoes have a sweet and creamy filling with a crunchy topping.
Ingredients
- 4 medium sized sweet potatoes
- 1 tablespoon unsalted butter, softened
- 2 ounces cream cheese, softened
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 2 tablespoons packed brown sugar
for the topping:
- 2 tablespoons chopped walnuts
- 2 tablespoons graham cracker crumbs
- 1 tablespoon unsalted butter, softened
- 1 tablespoon packed brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F. Scrub 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. Unwrap potatoes and allow to cool slightly.
- When cool enough to handle, cut potatoes in half and scoop out the insides, leaving a quarter inch border on 3 of the potatoes. Discard one skin. Place remaining three sweet potato shells in a baking dish that has been sprayed with non-stick spray.
- Add the sweet potato 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 shells.
- 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
- Recipe can easily be doubled for more servings.
- Make-Ahead: Make the potatoes completely ahead (up to the second baking time) and either refrigerate or freeze them in a freezer safe container for up to three months. Thaw overnight in the refrigerator before doing the second bake. You'll need to add five to ten minutes to the baking time to ensure that the potatoes are heated through.
Nutrition Information
Serving: 1potato, Calories: 468kcal, Carbohydrates: 81g, Protein: 9g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 377mg, Potassium: 1133mg, Fiber: 10g, Sugar: 27g, Vitamin A: 42998IU, Vitamin C: 7mg, Calcium: 191mg, Iron: 3mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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.
Kathryn says
Such a great way to eat sweet potatoes and I love the idea of that topping!
Tara @ Chip Chip Hooray says
I’m with the other Rachel–the topping is my favorite part too!! ;)
Cassie | Bake Your Day says
I have had a huge sweet potato thing going on lately and these will fit just perfectly with that kick. Love this! Happy shower day, again! :)
Rachel says
Thanks Cassie! xoxo
Rachael {SimplyFreshCooking} says
Loving the ingredients in these! There’s pretty much no way possible they wouldn’t be delish! :)
Maryann Norlock says
Love your recipes.How can I print them out?
Thank You,
Maryann
Rachel says
Eeek—a print button is on my mile-long to-do list, Maryann. Right now, you can just copy and paste the text into a document and print that way. If you’re having any trouble, let me know and I’d be happy to email you the recipe text for a recipe so you can print it off from your email account. Thanks, and sorry about that!!
sarah k @ the pajama chef says
oooh i love the sound of these! dinner soon :)
Rachel @ The Pescetarian and the Pig says
OOoooooo-weeeee! These look amazingly creamy! Sounds perfect for Thanksgiving. They actually sound so good they could pass as dessert!
Erin | The Law Student's Wife says
Drooling. Totally agree that this would make a great Thanksgiving side, but is it wrong that I actually want them all to myself?
Rachel says
Not wrong at all! ;) I had one for lunch the other day!
Bev @ Bev Cooks says
SO in lust with these.
wait is that gross?
Sommer@ASpicyPerspective says
Lovely Tatters Rachel and happy Virtual Shower Day!!! HUGS!
Deb H. says
Love this idea, but in my mad little brain I’d also top with a Sriracha sour cream. Or just a bit of Sriracha into the sweet potato mixture. I love the combo of heat and sweet.
Rachel (Two Healthy Plates) says
Ooh – the topping on these looks incredible!
Rachel says
Thank you! It was my favorite part!
Ally's Sweet & Savory Eats says
Ah…the addition of cream cheese had me! These look great!
Laurie {Simply Scratch} says
I love this recipe! The crunchy topping is calling my name!
Alaina @ Fabtastic Eats says
Ooh! I love all your food..its all stuff my 17 month old can actually eat! :) Not that Id be complaining about this either..I love sweet potatoes..this makes them even better! Congrats on the baby shower too! :)