Twice Baked Sweet Potatoes

Ditch the casserole and make these twice baked sweet potatoes instead! They’re topped with a dollop of butter, toasted pecans and a dash of cinnamon.

Twice Baked Sweet Potatoes | lifemadesimplebakes.com

Sweet potato casserole wasn’t something we ever had for Thanksgiving dinner. It wasn’t until I was married that I had it for the first time at my in-laws and I immediately fell in love. Today I’m sharing a slightly healthier mash-up of that classic casserole and twice baked potatoes. These are the best of both worlds!

Twice Baked Sweet Potatoes | lifemadesimplebakes.com

The great thing about this recipe is how EASY it is! You can toss the potatoes in the oven, set them & forget them. When they’re fork-tender, scoop the inside out, transfer it to a mixing bowl and add the rest of ingredients. We’re adding a little bit of cream cheese, butter, brown sugar, cinnamon, nutmeg and salt.

Twice Baked Sweet Potatoes | lifemadesimplebakes.com

To keep these on the “lighter” side, we’re ditching the marshmallows (trust me, you won’t miss them) and the sugary crumble. Instead, we’re topping them with a tiny pat of butter, some toasted pecans and a pinch of cinnamon. It’s amazing how good they taste with so little sugar. The natural sweetness of the potatoes really shines in this recipe.

Twice Baked Sweet Potatoes | lifemadesimplebakes.com

Tired of sweet potato casserole or looking for a new kind of twice baked potato? Give these twice baked sweet potatoes a try- you’re going to love them!

Twice Baked Sweet Potatoes

Ditch the casserole and make these twice baked sweet potatoes instead! They’re topped with a dollop of butter, toasted pecans and a dash of cinnamon.

Ingredients:

  • 3 large sweet potatoes
  • 3 oz. original cream cheese
  • 1 tbsp. unsalted butter
  • 1 tbsp. brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. kosher sea salt
  • pinch nutmeg
  • 2-3 tbsp. whole milk

For the topping:

  • 1 tbsp. unsalted butter
  • 1/4 c. toasted chopped pecans
  • 3 pinches cinnamon

Directions:

  1. Preheat oven to 375 degrees.
  2. Scrub potatoes, dry and pierce several times with a fork. Place on a lined baking sheet and bake for 50-65 minutes or until cooked throughout. Carefully cut off a thin slice from the top of each potato (essentially create a lid). Scoop out the inside of each potato and place in a medium mixing bowl. 
  3. Add cream cheese, butter, brown sugar, cinnamon, salt, and nutmeg to the mixing bowl. Using a fork, mash the potatoes until smooth and creamy. Add milk until potatoes are light. 
  4. Spoon filling back into the potato skin shells. Return to the oven and bake for 10-15 minutes. Remove and top each with a small slice of butter, toasted pecans and a pinch of cinnamon. Serve immediately.
  • You can easily double or triple this recipe.
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