There’s a special warmth that fills the kitchen when you roast sweet potatoes, and today, I invite you to discover just how delightful they can be as Twice Baked Sweet Potatoes. With the first hint of cinnamon and nutmeg wafting through the air, I’m instantly transported to cozy family gatherings and laughter-filled dinners. After a long day, there’s nothing quite like the satisfaction of creating a dish that feels both indulgent and nourishing.
These twice-baked wonders are not only visually stunning, but they also boast a mouthwatering blend of flavors that together create a heavenly experience. With a soft, buttery interior enhanced by the sweetness of brown sugar and creamy vanilla, it’s hard to resist going back for seconds—or even thirds! Plus, the caramelized candied pecans sprinkled on top add the perfect crunch and sophistication to this comfort food classic. So grab your apron and let’s turn these humble sweet potatoes into a dazzling dish that will impress friends and family alike!
Why are Twice Baked Sweet Potatoes so special?
Irresistible warmth fills your home as these flavorful potatoes bake, creating a warm hug in every bite.
Sweet and savory meld beautifully with the added spices, elevating comfort food to gourmet levels.
Visual appeal shines with their inviting presentation, making them perfect for gatherings.
Versatile toppings like candied pecans allow for creative customization to suit any palate.
Time-saving preparation lets you prepare ahead, making entertaining stress-free.
Crowd-pleaser status means everyone at your table will be coming back for seconds.
Twice Baked Sweet Potatoes Ingredients
• Here’s everything you need to create these delightful Twice Baked Sweet Potatoes!
For the Potatoes
- Sweet potatoes – 4 medium-sized, the star ingredient that lends natural sweetness and creaminess.
- Butter – 4 Tbsp, to achieve a rich, velvety texture in every bite.
- Brown sugar – 4 Tbsp, brings a caramel-like sweetness that perfectly complements the potatoes.
- Salt – ½ tsp, enhances all the flavors while balancing the sweetness.
- Ground cinnamon – ¾ tsp, adds warmth and a delightful aroma that’s comforting.
- Ground nutmeg – ¼ tsp, a pinch of this spice elevates the flavor and adds depth.
- Vanilla extract – 1½ tsp, infuses a lovely, sweet note that binds the flavors beautifully.
For the Candied Pecans
- Butter – ½ Tbsp, for the glaze that makes the pecans irresistibly crunchy.
- Brown sugar – 2 Tbsp, caramelizes the pecans for a sweet, crunchy topping.
- Salt – ⅛ tsp, a small amount to balance the sweetness of the pecans.
- Chopped pecans – ½ cup, for a delightful crunch that adds texture and flavor to your dish.
Dive into the magic of these Twice Baked Sweet Potatoes and let the comforting aromas fill your kitchen!
How to Make Twice Baked Sweet Potatoes
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Preheat the oven to 400°F. Carefully wash and dry the sweet potatoes, then prick each one a few times with a fork. Arrange the potatoes on a parchment or foil lined baking sheet.
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Bake the sweet potatoes for 50-55 minutes, or until they are soft enough to be pierced easily with a fork. They’ll be tender and fragrant when done!
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Prepare the candied pecans. In a small non-stick skillet, combine the butter, brown sugar, and a pinch of salt. Heat over medium, stirring constantly until blended.
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Add the chopped pecans to the skillet once the butter and sugar start to melt. Stir to coat the pecans thoroughly. Continue cooking while stirring every 10-15 seconds until the mixture is glossy.
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Transfer the candied pecans to a parchment lined baking sheet, spreading them out evenly. Allow them to cool for about 10 minutes.
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Cool the sweet potatoes for around 5 minutes after removing from the oven. Cut them open lengthwise, making sure not to slice all the way through. Scoop out the flesh, leaving a ¼ inch rim along the edges.
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Mix the scooped sweet potato flesh in a bowl with butter, brown sugar, salt, cinnamon, nutmeg, and vanilla. Mash and blend until everything is combined and creamy.
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Fill the potato skins with the sweet potato mixture. Sprinkle with marshmallows if you desire, and return them to the oven.
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Bake for another 8-10 minutes until heated through, and the marshmallows are golden and slightly toasted.
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Top your twice baked sweet potatoes with the delicious candied pecans or any other preferred toppings. Drizzle with maple syrup if you’d like, for an extra touch of sweetness.
Optional: Add a sprinkle of cinnamon on top for an aromatic finish.
Exact quantities are listed in the recipe card below.
Twice Baked Sweet Potatoes Variations
Explore delightful twists on this already beloved dish, and bring out your inner chef!
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Vegan: Substitute butter with coconut oil and replace brown sugar with maple syrup for a plant-based delight.
Raise the bar on flavor by adding a touch of cinnamon and a splash of plant-based milk to keep the mixture creamy. -
Savory: Incorporate cooked black beans or sautéed spinach into the filling for a hearty, nutritious addition.
The earthy flavors play beautifully with the sweetness of the potatoes, creating a delightful contrast. -
Spicy: Add a pinch of cayenne or chopped jalapeños to the sweet potato filling for a kick of heat.
This unexpected warmth adds depth and excitement that will awaken your taste buds! -
Nut-Free: Swap pecans for sunflower seeds or omit them altogether for a lighter topping.
These seeds still provide a satisfying crunch while keeping it safe for those with nut allergies. -
Maple Pecan: Drizzle pure maple syrup over the filling and mix in the chopped pecans for extra sweetness.
This syrupy touch elevates the dish into a decadent treat that feels like dessert! -
Fruit Fusion: Introduce dried cranberries or raisins into the sweet potato mixture for a burst of fruity flavor.
These pops of sweetness and chewy texture offer a surprising twist that complements the cinnamon beautifully. -
Cheesy: Stir in cream cheese or shredded cheddar into the sweet potato filling for a creamy, cheesy edge.
The gooey texture melds wonderfully with the sweetness, crafting a savory-sweet experience that comforts the soul. -
Herbaceous: Mix fresh herbs like rosemary or thyme into the filling for an aromatic touch that captivates.
This fresh element brings brightness to the dish, making it memorable with every bite!
What to Serve with Twice Baked Sweet Potatoes?
As the warmth of spices fills the air, let’s explore perfect accompaniments to create a delightful meal experience.
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Savory Green Beans: A crisp sauté will provide a refreshing contrast to the soft, sweet potatoes, adding a vibrant touch to your plate.
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Honey-Glazed Carrots: These sweet, tender carrots not only enhance the dish’s color but also harmonize with the sweet elements of the potatoes beautifully.
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Creme Fraiche: A spoonful of this tangy addition can balance the sweetness and add a creamy element, inviting everyone to dig in.
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Maple-Glazed Brussels Sprouts: Their slight bitterness complements the sweetness from the sweet potatoes, bringing a delightful complexity to the meal.
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Crispy Fried Chicken: The crunch and savory depth of fried chicken make it a fantastic main that stands up to the indulgent potatoes.
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Apple Cider Cocktail: This lightly spiced drink echoes the flavors of the sweet potatoes, making it a delightful companion for your cozy dinner.
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Vanilla Ice Cream: Serve alongside your sweet potatoes for an unexpected dessert pairing. The cold creaminess adds a delightful contrast to the warm dish.
Each of these pairings will create a symphony of flavors that embraces the richness of your Twice Baked Sweet Potatoes!
Expert Tips for Twice Baked Sweet Potatoes
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Perfectly Cooked Potatoes: Ensure sweet potatoes are fork-tender after baking. If undercooked, they won’t scoop easily, leading to difficult mashing.
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Candied Pecan Timing: Watch pecans closely while cooking; they can burn quickly. Remove from heat once they are shiny, as they will continue to harden as they cool.
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Leave the Skin Intact: When scooping out the flesh, be careful to leave about a ¼ inch rim. This keeps the skins sturdy enough to hold the filling.
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Flavor Enhancer: For a burst of flavor, consider adding a touch more cinnamon or a pinch of ginger to the sweet potato mixture. This can elevate your Twice Baked Sweet Potatoes even further!
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Presentation Matters: Serve with a drizzle of maple syrup and extra candied pecans on top for an inviting presentation that tempts everyone at the table.
How to Store and Freeze Twice Baked Sweet Potatoes
Fridge: Store your Twice Baked Sweet Potatoes in an airtight container for up to 3 days, ensuring they stay fresh and delicious.
Freezer: For longer storage, freeze the unbaked stuffed sweet potatoes wrapped tightly in plastic wrap and then foil. They can last up to 2 months.
Reheating: When ready to enjoy, thaw overnight in the refrigerator, then reheat in the oven at 350°F for 20-25 minutes until heated through.
Toppings: If using toppings like marshmallows or candied pecans, consider adding them just before reheating to maintain their texture and flavor.
Make Ahead Options
These Twice Baked Sweet Potatoes are perfect for meal prep enthusiasts! You can bake the sweet potatoes and prepare the candied pecans up to 3 days in advance. Simply follow the baking instructions and allow the sweet potatoes to cool completely before sealing them in an airtight container in the refrigerator. The candied pecans can be stored in a separate container to maintain their crunchiness. When you’re ready to serve, scoop the sweet potato flesh, mix it with your ingredients, fill the skins, and bake for another 8-10 minutes until heated through. This way, you’ll have delicious, comforting Twice Baked Sweet Potatoes ready to impress with minimal effort!
Twice Baked Sweet Potatoes Recipe FAQs
What type of sweet potatoes should I choose for this recipe?
I recommend using medium-sized, firm sweet potatoes that are free from any dark spots or soft areas. Look for those with a uniform texture since they’ll cook evenly and have a sweet, creamy flavor when baked.
How should I store leftover Twice Baked Sweet Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure they’re completely cooled before sealing to keep them fresh. When reheating, pop them in the oven to retain that soft texture.
Can I freeze Twice Baked Sweet Potatoes?
Absolutely! To freeze, wrap the unbaked stuffed sweet potatoes tightly in plastic wrap followed by aluminum foil to prevent freezer burn. They can stay good in the freezer for up to 2 months. Just remember to thaw them in the fridge overnight before reheating!
What if my sweet potatoes are not tender after baking?
If your sweet potatoes are still firm after the 50-55 minutes, pop them back in the oven for an additional 10-15 minutes. They should be fork-tender for the best scoopability. Just be cautious not to overbake them, as this can lead to dried-out flesh.
Are there any dietary considerations for Twice Baked Sweet Potatoes?
Yes! If you or your guests have allergies, make sure to check that all ingredients are safe. For a nut allergy, you can simply skip the candied pecans or substitute with a different texture like sunflower seeds. Additionally, this recipe can be made vegan by replacing butter with a plant-based alternative.
What if I want to add more flavor or texture to my Twice Baked Sweet Potatoes?
Great question! You could experiment with adding a touch of ginger or cardamom for additional flavor in the sweet potato mixture. For texture, consider mixing in some crispy bacon bits or crumbled feta cheese before refilling the skins. The more the merrier!
Twice Baked Sweet Potatoes with Candied Pecans Bliss
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Carefully wash and dry the sweet potatoes, then prick each one a few times with a fork. Arrange the potatoes on a parchment or foil lined baking sheet.
- Bake the sweet potatoes for 50-55 minutes, or until they are soft enough to be pierced easily with a fork.
- Prepare the candied pecans. In a small non-stick skillet, combine the butter, brown sugar, and a pinch of salt. Heat over medium, stirring constantly until blended.
- Add the chopped pecans to the skillet once the butter and sugar start to melt. Stir to coat the pecans thoroughly.
- Transfer the candied pecans to a parchment lined baking sheet, spreading them out evenly. Allow them to cool for about 10 minutes.
- Cool the sweet potatoes for around 5 minutes after removing from the oven. Cut them open lengthwise, making sure not to slice all the way through. Scoop out the flesh, leaving a ¼ inch rim along the edges.
- Mix the scooped sweet potato flesh in a bowl with butter, brown sugar, salt, cinnamon, nutmeg, and vanilla. Mash and blend until everything is combined and creamy.
- Fill the potato skins with the sweet potato mixture. Sprinkle with marshmallows if you desire, and return them to the oven.
- Bake for another 8-10 minutes until heated through, and the marshmallows are golden and slightly toasted.
- Top your twice baked sweet potatoes with the delicious candied pecans or any other preferred toppings.