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.
Sally Bell says
They all look nummy.
JulieD says
Wow, these looks amazing! I love sweet potatoes!
Jessica@AKitchenAddiction says
Oh, I love sweet potatoes! This is a great way to serve them!
angela @ anotherbiteplease says
oooo I am lovin this idea to do with sweet potatoes…and it happens to be the dish assigned to us to bring!!! thanks for sharing.
Katrina @ In Katrina's Kitchen says
I’m in love with sweet potatoes :)
Kiersten @ Oh My Veggies says
These sound so perfect for Thanksgiving! I’ve never made twice-baked sweet potatoes before–totally going to have to try this. :)
Rachel says
Hope you love them! I was inspired by a savory recipe with goat cheese and chives but I went the sweet route :)
Dana @ Simply Romanesco says
Hi Rachel! I just love, love, love sweet potatoes! And this recipe is already on my Thanksgiving list :D
sally @ sallys baking addiction says
io’m totally and completely in love with twice baked potatoes and twice baked SWEET potatoes just sounds off the charts Rachel! I can’t believe i missed these the other day – i’m pinning… saving them to make around christmas for my family!
Jamie @ Thrifty Veggie Mama says
These look great Rachel. I love sweet potatoes and this just puts them over the top!
Aggie says
These look amazing. I’ve been craving sweet potatoes, have never tried them like this!
Miss @ Miss in the Kitchen says
I have become a huge sweet potato fanatic, minus the marshmallows! I love these twice baked and that crunchy topping, oh yeah!
Tracey says
I posted a sweet potato recipe today too, we’re on the same wavelength :) Yours look awesome, I just love the topping!