Twice Baked Sweet Potatoes (Print Version)
# Ingredients:
01 -
4 medium sweet potatoes
02 -
2 tablespoons butter, softened
03 -
2 tablespoons brown sugar
04 -
1/4 teaspoon ground cinnamon
05 -
1/4 teaspoon nutmeg
06 -
Salt, to taste
07 -
Oil, for brushing skins (optional)
08 -
Optional toppings: marshmallows, pecans, maple syrup
# Instructions:
01 -
Preheat the oven to 200°C (400°F). Wash the sweet potatoes thoroughly and pierce their skins with a fork several times to allow steam to escape.
02 -
Place the sweet potatoes on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a fork.
03 -
Let the sweet potatoes cool slightly. Cut them in half lengthwise and carefully scoop out most of the flesh, leaving a thin border to keep the skins intact.
04 -
In a bowl, combine the sweet potato flesh with butter, brown sugar, cinnamon, nutmeg, and salt. Mash until smooth. Add a splash of milk or cream for a creamier texture, if desired.
05 -
Spoon the filling back into the sweet potato skins, dividing it evenly among them. Smooth the tops with the back of a spoon.
06 -
Brush the skins lightly with oil for extra crispiness, if desired. Place the stuffed sweet potatoes back onto the baking sheet and return to the oven for 15-20 minutes until heated through and slightly browned on top.
07 -
For added sweetness and texture, top with marshmallows, pecans, or a drizzle of maple syrup before serving.
# Notes:
01 -
Ensure the sweet potatoes are of similar size for even cooking.
02 -
For vegan options, replace butter with plant-based alternatives and skip dairy.
03 -
Brushing oil on the skins adds a crisp texture.