Easy Twice Baked Sweet Potatoes
Creamy, dreamy, and surprisingly easy Twice Baked Sweet Potatoes. Sweet, savory, and perfectly spiced, these are guaranteed to become a cozy favorite side dish for any occasion.
Equipment
- Oven
- Baking Sheet
- Fork or knife
- Spoon
- bowl medium
- Potato Masher or fork
Ingredients
Hauptzutaten
- 4 medium Sweet potatoes Look for ones that are similar in size
- 4 tbsp Unsalted butter
- 0.5 cup Sour cream
- splash Milk or cream as needed
- 2 tbsp Brown sugar
- 1 tsp Cinnamon
- 0.25 tsp Nutmeg
- as needed Salt
- as needed Pepper
Instructions
- First Bake: Preheat your oven to 400°F (200°C). Give your sweet potatoes a good wash and dry. Poke them all over a few times with a fork or knife (this lets steam escape!). Place them directly on the oven rack or on a baking sheet lined with foil (for easier cleanup!). Bake for 45-60 minutes, or until they are tender when you pierce them with a fork. They should feel soft all the way through.
- Cool and Prep: Let the baked potatoes cool on the baking sheet for about 10-15 minutes until they are cool enough to handle but still warm. Carefully slice each potato in half lengthwise.
- Scoop 'Em Out: Using a spoon, gently scoop the flesh out of each potato half into a medium bowl. Be careful not to tear the skins! Leave a thin layer of potato flesh attached to the skin to help them hold their shape. Set the empty skins aside on the baking sheet.
- Make the Filling: To the bowl with the sweet potato flesh, add the unsalted butter, sour cream, brown sugar, cinnamon, nutmeg, salt, and pepper. Use a fork or potato masher to mash everything together until it's smooth and creamy. Add a splash of milk or cream as needed to reach your desired consistency – you want it smooth and scoopable, not dry or too runny. Give it a taste and add more salt, pepper, or brown sugar if you like!
- Fill the Skins: Spoon the sweet potato filling back into the reserved potato skins. You can mound it up nicely!
- Second Bake: Place the stuffed sweet potato halves back into the 400°F (200°C) oven. Bake for another 15-20 minutes, or until the tops are slightly golden and heated through.
- Serve Warm: Let them cool for just a couple of minutes (they'll be hot!) and then serve. Enjoy every single bite!
Notes
Tips: Use similar sized potatoes for even baking. Don't overmix the filling to avoid gumminess. Be careful not to tear the skins when scooping. The amount of milk/cream needed can vary; add just enough for a smooth, fluffy consistency. Prep Ahead: Bake potatoes, scoop flesh, make filling, and stuff skins up to a day ahead. Store in the fridge. Bake from the fridge for 20-25 minutes (or longer).
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or, for best results, in an oven or toaster oven at 350°F (175°C) for 10-15 minutes.
Freezing: Assemble stuffed potatoes but do NOT bake the second time. Cool completely, wrap individually (plastic wrap + foil). Freeze up to 3 months. To bake from frozen, unwrap and bake at 400°F (200°C) for 35-45 minutes until heated through and tops are golden.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or, for best results, in an oven or toaster oven at 350°F (175°C) for 10-15 minutes.
Freezing: Assemble stuffed potatoes but do NOT bake the second time. Cool completely, wrap individually (plastic wrap + foil). Freeze up to 3 months. To bake from frozen, unwrap and bake at 400°F (200°C) for 35-45 minutes until heated through and tops are golden.