Twice Baked Sweet Potatoes
These twice baked sweet potatoes are an easy, lightly sweet side dish made with cream cheese, warm cinnamon, and a simple pecan topping.
Ingredients
- 4 medium sweet potatoes
- 4 ounces cream cheese
- 2 tablespoon brown sugar
- ½ teaspoon cinnamon
- ¼ cup pecans, chopped
Instructions
- Preheat the oven to 375°F. Scrub the sweet potatoes clean and pierce each one several times with a fork. Place them on a baking sheet and bake for about 60 minutes, or until very soft when pierced with a knife.
- Remove the sweet potatoes from the oven and let them cool slightly until easy to handle. Slice each potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer of potato inside the skins so they hold their shape.
- Transfer the scooped sweet potato flesh to a mixing bowl. Add the cream cheese, brown sugar, and cinnamon, then mash until smooth and well combined.
- Spoon the sweet potato mixture back into the potato skins, smoothing the tops. Sprinkle evenly with the chopped pecans.
- Place the filled sweet potatoes back on the baking sheet and bake uncovered for 15–20 minutes, or until heated through and lightly golden on top. Serve warm.
Nutrition
Notes
- Choose evenly sized sweet potatoes: Similar-sized potatoes bake more evenly and finish at the same time.
- Bake until very soft: The sweet potatoes should be completely tender before scooping. If they’re underbaked, the filling can turn lumpy instead of creamy.
- Don’t scoop too much: Leave a thin layer of sweet potato inside the skins so they stay sturdy and don’t collapse during the second bake.
- Mash while warm: Mashing the sweet potato flesh while it’s still warm helps the cream cheese blend smoothly into the filling.
- Make ahead if needed: The sweet potatoes can be assembled up to one day in advance, covered, and refrigerated. Bake just before serving.
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