Irresistible Twice Baked Sweet Potatoes Recipe Delight

There’s something magical about Twice Baked Sweet Potatoes that makes them the culinary equivalent of a warm hug on a chilly day. Imagine sinking your fork into a creamy, dreamy filling, with just the right touch of sweetness and spices. The moment you take a bite, you’ll experience a delightful explosion of flavors that dances on your taste buds. And trust me, if you bring these to a gathering, you’ll be the star of the show.

I remember the first time I made this dish for my family. It was Thanksgiving, and let’s just say, Grandma wasn’t too pleased with my attempt at something new. But as soon as my mom took a bite, her eyes lit up! Who knew sweet potatoes could steal the spotlight from the turkey? These Twice Baked Sweet Potatoes were not just a hit; they became an annual tradition, bringing everyone together around the table.

I once brought these to a potluck, and you would have thought I had won an Olympic gold medal based on the reactions!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Choose firm ones without blemishes; they’ll provide the best texture and natural sweetness.

• Butter: Unsalted butter works best; it allows you to control the saltiness in your dish.

• Brown Sugar: Adds a lovely caramel note; feel free to adjust based on your sweetness preference.

• Cinnamon: A dash enhances the sweet flavor; use fresh ground for optimal aroma.

• Sour Cream: For creaminess; Greek yogurt can be used for a tangy twist.

• Cheddar Cheese: Shredded sharp cheddar adds richness—because everything’s better with cheese!

• Chives or Green Onions: Fresh herbs provide brightness and contrast against the creamy filling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub each sweet potato under running water until clean, then dry them off with a towel.

Bake Until Tender: Place the sweet potatoes on a baking sheet lined with foil for easy cleanup. Bake for 45 minutes or until they’re soft when poked with a fork—your kitchen should smell heavenly by now.

Cool and Scoop Out Flesh: Once baked, let them cool slightly until they’re manageable. Cut each potato in half lengthwise and scoop out most of the flesh into a mixing bowl while leaving some around the edges.

Mix That Filling!: To the sweet potato flesh in your bowl, add butter, brown sugar, cinnamon, sour cream, and half of the cheese. Mash everything together until smooth and creamy—this mixture should look like fluffy clouds of deliciousness.

Time to Refill!: Spoon that luscious filling back into each potato half generously. Top with remaining cheese and chives for an extra pop of flavor.

Bake Again!: Return those stuffed beauties to the oven for another 15-20 minutes at 375°F (190°C) until heated through and golden on top—your patience will be rewarded!

Serve these Twice Baked Sweet Potatoes warm as an unforgettable side dish or main course that’s sure to impress everyone gathered around your table! Enjoy every creamy bite while basking in those compliments!

Perfecting the Cooking Process

Start by baking the sweet potatoes until tender, then scoop out the insides and mix with desired ingredients before refilling and baking again for that crispy finish.

Add Your Touch

Feel free to experiment with toppings like cheese, bacon bits, or even candied nuts to personalize your twice baked sweet potatoes and make them uniquely yours.

Storing & Reheating

Store leftover twice baked sweet potatoes in an airtight container for up to three days. Reheat in the oven at 350°F until warmed through for best results.

Sometimes I wonder if my family loves twice baked sweet potatoes more than me! Their smiles when they dig in never fail to warm my heart.

FAQ

What types of toppings are best for twice baked sweet potatoes?

Great options include cheese, sour cream, chives, or even BBQ chicken for added flavor.

Can I prepare twice baked sweet potatoes ahead of time?

Absolutely! Prepare them up to the second baking step and refrigerate until ready to bake.

Are there healthier alternatives for twice baked sweet potatoes?

Consider using Greek yogurt instead of sour cream and adding veggies like spinach or kale.

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Twice Baked Sweet Potatoes

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• Author: Maria Del
• Total Time: 1 hour 20 minutes
• Yield: Serves 4 (2 halves per serving) 1x

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Description

Twice Baked Sweet Potatoes are a delightful blend of creamy goodness and crispy topping that’s perfect for family gatherings or cozy dinners. These sweet potatoes are baked twice to enhance their natural sweetness, then filled with a rich mixture of butter, brown sugar, and cheese. Topped with chives, they create a colorful and appetizing dish that everyone will love. Whether as a side or a vegetarian main course, these Twice Baked Sweet Potatoes are guaranteed to impress with their comforting flavors.

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Ingredients

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• 4 medium sweet potatoes (about 2 pounds)
• 4 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped chives

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Instructions

1. Preheat the oven to 400°F (200°C). Scrub the sweet potatoes and dry them.
2. Bake the sweet potatoes on a foil-lined baking sheet for about 45 minutes until tender.
3. Allow to cool slightly, then cut in half lengthwise and scoop out most of the flesh into a mixing bowl.
4. Mix the sweet potato flesh with butter, brown sugar, cinnamon, sour cream, and half of the cheese until smooth.
5. Spoon the filling back into each potato half and top with remaining cheese and chives.
6. Return to the oven at 375°F (190°C) for an additional 15-20 minutes until heated through.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 261
• Sugar: 8g
• Sodium: 268mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 24mg