Twice Baked Sweet Potatoes Recipe
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.
Servings: 3 large potatoes
Calories: 447kcal
Ingredients
- 3 large sweet potatoes
- 3 oz 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 cup toasted chopped pecans
- 3 pinches cinnamon
Instructions
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.
Notes
- You can easily double or triple this recipe.
Nutrition
Serving: 3serving | Calories: 447kcal | Carbohydrates: 53g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 319mg | Potassium: 851mg | Fiber: 8g | Sugar: 15g | Vitamin A: 32680IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 2mg