Twice Baked Sweet Potatoes

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These twice baked sweet potatoes are a delicious side to any meal. They are so yummy you may think that you should be eating them for dessert. 

I really am a “Plain Jane” when it comes to things like sweet potatoes or squash. I am happy eating these things just roasted. I don’t need to add other ingredients to them; I love the flavor of the sweet potatoes and squash just as they are. But then there are times I find myself wanting to change things up. Yeah, change the flavor; let’s say dress things up a bit.

This is not the first time sharing these twice baked potatoes. I decided to change the first recipe a bit and re-share them. Not that I was not happy with the outcome of the recipe the first go around, but you know that is what food bloggers like to do. Yeah, I like to see what happens when you change things around a bit.

These are simple to make and as I mentioned the end product is so delicious.

The first thing you want to do for this recipe is to roast your sweet potatoes. After they are fork tender you are going to remove them from the oven and cool a bit so that they are easy to handle, you don’t want to burn yourself. After the potatoes have cooled, you will want to cut the very tops off. Then scoop most of the flesh of the potato out of the potato and place in a bowl.

Make sure that you are careful when scooping out the flesh so that the skins don’t tear. Once you have the flesh of the potato added to the bowl add the cream cheese, butter, sour cream, brown sugar, and spice. You can use a potato masher to mix the ingredients together. Once you have combined the ingredients spoon the mixture back into the skins.

For a topping, I mixed some brown sugar, cinnamon, and chopped pecans and sprinkled it over the top of the sweet potatoes.  Pop them back into the oven for 10 to 15 minutes and they are ready to eat.

Twice baked sweet potatoes are simple to make and so delicious.

Twice Baked Sweet Potatoes

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Course: Side Dish

Cuisine: American

Cook Time: 1 hour

Servings: 3 potatoes

Author: Dawn Yucuis

Ingredients

• 3 sweet potatoes
• 2 ounces cream cheese
• 1 tablespoon butter
• 2 tablespoons sour cream
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1 pinch cardamom
• Topping -
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• 1 tablespoon chopped pecans

Instructions

• Preheat oven to 400 degrees F.
• Wash and dry the sweet potatoes. Take a fork and poke each of the sweet potatoes a few times. Place them in a baking dish and put them in the oven to roast for 45 minutes or until they are fork tender. (Cooking time will vary depending on the size of the potatoes).
• Once the potatoes are fork tender remove them for the oven and cool until they are easy to handle.
• Cut the tops off of each of the sweet potatoes. Remove the flesh of each potato and add to a medium bowl.
• Add the cream cheese, butter, sour cream, 2 tablespoons of brown sugar, and the spices. Mix until the ingredients are well combined. Spoon back into the shells.
• In a small bowl mix together the 2 tablespoons brown sugar, cinnamon, and chopped pecans. Sprinkle over top of each potato.
• Place the potatoes bake into the oven and bake another 10 to 15 minutes or until they are heated through.