Indulge in Flavorful Comfort: Twice Baked Sweet Potatoes
Are you in search of a side dish that’s both decadent and wholesome? Look no further than our Twice Baked Sweet Potatoes recipe. These creamy, buttery delights are the perfect accompaniment to any meal, whether it’s a cozy family dinner or a festive holiday feast. Packed with rich flavors and comforting textures, they’re sure to become a beloved addition to your culinary repertoire. Let’s dive into the recipe!
Ingredients:
- 4 sweet potatoes
- 1/4 cup unsalted butter
- 1/2 cup milk
- 4 ounces cream cheese, room temperature
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
Pro Tip: For a keto-friendly version, replace the brown sugar with a low-carb sweetener like erythritol or stevia.
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Bake the Sweet Potatoes:
- Wash the sweet potatoes and pierce them several times with a fork. Place them on the prepared baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly.
- Prepare the Filling:
- Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the flesh, leaving a thin layer inside the skins. Place the sweet potato flesh in a large mixing bowl.
- Mash the Sweet Potatoes:
- Add the unsalted butter, milk, cream cheese, brown sugar, cinnamon, salt, and nutmeg to the bowl with the sweet potato flesh. Mash everything together until smooth and creamy. Adjust the seasonings to taste, adding more cinnamon or brown sugar if desired.
- Refill the Potato Skins:
- Spoon the mashed sweet potato mixture back into the hollowed-out potato skins, dividing it evenly among them. Smooth the tops with the back of a spoon.
- Bake Again:
- Place the filled sweet potato halves back on the baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the tops are lightly golden and slightly crispy.
- Serve:
- Remove the twice baked sweet potatoes from the oven and let them cool for a few minutes before serving. Garnish with additional cinnamon or a drizzle of maple syrup if desired. Enjoy!
Cook Notes and Variations:
- Add Crunchy Toppings: Sprinkle chopped pecans or walnuts on top of the mashed sweet potatoes before baking for added texture and flavor.
- Savory Twist: For a savory version, omit the brown sugar, cinnamon, and nutmeg. Instead, add shredded cheddar cheese, cooked bacon crumbles, and chopped green onions to the filling.
- Vegan Option: Use plant-based butter and milk alternatives, such as almond milk or coconut milk, to make this recipe vegan-friendly.
Keto and Low-Carb Versions:
Keto Version:
- Replace the brown sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener to reduce the carb content.
- Use full-fat coconut milk or almond milk instead of regular milk to keep the recipe keto-friendly.
Low-Carb Version:
- Reduce the amount of brown sugar or omit it entirely to lower the carb count.
- Opt for low-carb toppings such as sugar-free maple syrup or a sprinkle of cinnamon for added flavor without the extra carbs.
In conclusion, our Twice Baked Sweet Potatoes are a delightful combination of creamy, buttery goodness and wholesome sweetness. Whether you’re serving them as a side dish or enjoying them as a satisfying snack, these flavorful treats are sure to impress. With their rich texture and comforting flavors, they’re the perfect addition to any meal. Give this recipe a try and experience the joy of indulging in a deliciously comforting dish that’s sure to become a favorite in your household.
Frequently Asked Questions (FAQs):
Q: Can I prepare the sweet potatoes in advance? A: Yes, you can bake the sweet potatoes ahead of time and store them in the refrigerator until you’re ready to assemble and bake the dish. Simply reheat the sweet potato halves in the oven before adding the filling.
Q: Can I freeze leftover twice baked sweet potatoes? A: Yes, you can freeze leftover twice baked sweet potatoes for up to 3 months. Wrap them tightly in aluminum foil or plastic wrap and store them in an airtight container in the freezer. To reheat, thaw them in the refrigerator overnight and bake in a preheated oven until heated through.
Q: Can I use canned sweet potato puree instead of baking the sweet potatoes from scratch? A: Yes, you can substitute canned sweet potato puree for the baked sweet potato flesh if you’re short on time. Simply mix the canned puree with the other ingredients and proceed with the recipe as directed. Adjust the seasoning and sweetness to taste.
