Description
These Twice Baked Sweet Potatoes are creamy, flavorful, and topped with a delicious mix of brown sugar, butter, and crunchy pecans. Perfect as a side dish for holiday meals or a cozy dinner, they’re a delightful balance of sweet and savory flavors.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.
Ingredients
Scale
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 2 tbsp unsalted butter, softened
- ¼ cup milk or heavy cream
- 2 tbsp maple syrup or honey
- ½ tsp cinnamon
- ¼ tsp salt
- ½ tsp vanilla extract (optional)
For the Topping:
- ¼ cup brown sugar
- 2 tbsp melted butter
- ½ tsp cinnamon
- ⅓ cup chopped pecans (or walnuts)
Instructions
Step 1: Bake the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Wash the sweet potatoes and pierce them with a fork.
- Place them on a baking sheet lined with foil and bake for 45-50 minutes until soft.
Step 2: Scoop and Mash
- Let the potatoes cool slightly, then slice them in half lengthwise.
- Carefully scoop out the flesh into a bowl, leaving a thin border inside the skins.
- Mash the sweet potato with butter, milk, maple syrup, cinnamon, salt, and vanilla extract until smooth.
Step 3: Refill & Add Topping
- Spoon the mashed sweet potato mixture back into the skins.
- In a small bowl, mix brown sugar, melted butter, cinnamon, and pecans.
- Sprinkle the topping over each filled sweet potato.
Step 4: Bake Again
Reduce oven temperature to 375°F (190°C).
Bake for 15 minutes, until the topping is golden and slightly caramelized.
Notes
Use even-sized potatoes – They’ll bake at the same rate. Don’t over-mash – A little texture keeps them fluffy.
Make ahead – Prepare up to a day in advance, refrigerate, then bake before serving.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Cuisine: American