|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 94g||34%|
|Dietary Fiber 12g||44%|
|Total Sugars 44g|
|Vitamin C 67mg||334%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Baked sweet potatoes are great, but twice-baked sweet potatoes are even better. After the potatoes are initially baked, the flesh is scooped out and mixed with butter, brown sugar, and spices. The filling goes back into the potato shells and bakes to perfection with the addition of a crunchy pecan topping.
The sweet potatoes are an excellent side dish to bake for a holiday meal, and they're a nice alternative to a larger sweet potato casserole. They're great for everyday meals as well, and they pair well with baked ham, pork chops and roasts, steaks, and baked chicken or turkey. Or make it all vegetarian with a bean dish, pasta, or salad.
To make life a little easier, the sweet potatoes may be prepared a day or two in advance. Bake and fill them, and then add the topping and place them in a baking pan. Cover the pan with foil and refrigerate for up to 24 hours. Remove the foil and bake as directed in the recipe.
4 large sweet potatoes (about 3 pounds)
1/2 cup brown sugar, divided
1 teaspoon ground cinnamon, divided
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
5 tablespoons butter, divided
1/4 cup finely chopped pecans
Gather the ingredients.
Heat the oven to 375 F. Scrub the potatoes and pat dry. Pierce the sweet potatoes in several places with a fork or skewer. Arrange them on a lightly greased or lined baking pan and bake for about 1 hour to 1 hour and 20 minutes, or until they are very tender.
Transfer the pan with the baked sweet potatoes to a rack to cool slightly. When the potatoes are cool enough to handle, cut about 1/2-inch off the top of each potato. Scoop most of the flesh into a bowl, leaving about 1/4-inch around the sides of the shells.
Mash the sweet potato flesh with a potato masher or purée in a food processor. Add 1/4 cup brown sugar, 3/4 teaspoon cinnamon, nutmeg, salt, pepper, and 4 tablespoons of the butter. Mix well.
Use a spoon or piping bag to fill the potato shells with the sweet potato filling mixture.
In a small bowl, combine the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and the pecans. Melt the remaining tablespoon of butter and add it to the brown sugar pecan mixture. Mix until well blended.
Sprinkle the topping mixture over the sweet potatoes.
Return the pan to the oven and bake for 15 to 20 minutes.
- Streusel Topping: Add 2 tablespoons of flour and an extra tablespoon of melted butter to the brown sugar and pecan topping.
- Marshmallow Topping: Omit the topping ingredients and finish the twice-baked sweet potatoes with mini marshmallows. Bake until the marshmallows are lightly browned.
- Omit the pecans, or replace them with chopped walnuts.
- For over-filled sweet potatoes, bake an extra potato. Add the flesh to the filling mixture, and discard the extra shell.
- Skip the brown sugar topping mixture, and finish them with a pat of butter and a tablespoon or two of toasted pecans.
Why Would You Bake Sweet Potatoes Twice?
Baking the sweet potatoes twice gives you a chance to combine all the great flavors of a sweet potato casserole in their single-serve shells. It allows you to mix and mash, then bake with a crumbly brown sugar topping.
How To Store Twice-Baked Sweet Potatoes
Place leftover twice-baked sweet potatoes in an airtight container and refrigerate for up to 3 days. To reheat, arrange the leftover twice baked sweet potatoes in a baking pan and bake in a 375 F oven for 20 to 30 minutes or until at least 165 F in the center.
Twice-baked sweet potatoes freeze beautifully. Just follow the instructions through step 4. Wrap the filled potato shells tightly with plastic wrap and foil. Defrost the sweet potatoes overnight in the refrigerator. When it's time to bake the sweet potatoes, arrange them on a rimmed baking sheet. Combine the topping ingredients and sprinkle over the potatoes. Bake for about 20 to 30 minutes, or until the filling is hot.