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Twice Baked Sweet Potatoes are that sweet and crunchy showstopper I love bringing to holiday tables. Both earthy and decadent, they work beautifully as a side for big feasts or even make a nourishing main for quiet nights. The creamy mashed filling, packed with fall flavors, gets tucked back into the shell and topped with pecans for a crisp contrast. They look impressive yet are super approachable even for novice cooks.
My family always clears the platter whenever I serve these The recipe first won us over one hectic Thanksgiving when I needed something special but fuss free and now it is a top request for every big meal
Ingredients
- Medium sweet potatoes: choose ones that are firm smooth and about the same size so they bake evenly
- Packed brown sugar: gives a caramel sweetness and helps the topping crisp Choose dark brown for deeper flavor
- Cinnamon and nutmeg: essential for that cozy bakery aroma Pick fresh ground for boldness
- Kosher salt and coarse ground black pepper: balance the sweetness and highlight the earthy potato
- Unsalted butter: brings creaminess and richness Use the best quality you can
- Sugared pecans: add crunch and a nutty caramelized finish Chop them just before using so they retain texture
Step-by-Step Instructions
- Bake the Sweet Potatoes:
- Preheat your oven to 375 degrees Scrub each sweet potato thoroughly and dry them well Pierce each several times with a fork and arrange on a baking sheet Bake for about 60 to 75 minutes until they are tender all the way through This slow roasting concentrates the sweetness
- Scoop and Prepare the Filling:
- When cool enough to handle slice off the top third of each sweet potato lengthwise For the best presentation choose the flattest side as the base Gently scoop out the flesh into a bowl leaving a quarter inch border to keep the shell sturdy Discard one shell and use the filling from that one to make the others fuller
- Blend and Season:
- In a food processor or with a hand mixer combine the scooped sweet potato with brown sugar cinnamon nutmeg salt pepper and butter Process until smooth and creamy This step ensures a silky filling with no lumps
- Stuff and Top:
- Spoon the sweet potato mixture evenly back into the four remaining shells Mound it high for extra drama Sprinkle extra brown sugar over the top and scatter plenty of chopped sugared pecans across the surface Press the topping gently into the filling so it bakes into a crunchy layer
- Bake Again for Crunch:
- Return the filled potatoes to the oven and bake for another 15 to 18 minutes This finishes cooking the topping caramelizes the sugar and gives those pecans an irresistible crunch Serve hot
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Brown sugar is the real star here It transforms the sweet potato filling into a dessert like experience The first time my youngest tried these he declared them better than pie and I have to agree that the topping is what makes them completely craveable
Storage Tips
Store cooled twice baked sweet potatoes in an airtight container in the fridge for up to three days To reheat bake in a 350 degree oven until warmed through The topping will stay crispy if you reheat in the oven rather than the microwave
Ingredient Substitutions
Swap pecans with walnuts or almonds for a different crunch Use coconut sugar instead of brown sugar for a less refined option and vegan butter if you want this to be dairy free
Serving Suggestions
These double baked sweets are the ultimate pairing for roasted turkey or glazed ham I also love them with a salad and a bowl of soup for a complete vegetarian meal For a special touch add a sprinkle of flaky sea salt just before serving
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Cultural Historical Context
Twice baked potatoes have been a staple on American tables since the late twentieth century while sweet potatoes themselves are deeply rooted in southern cuisine The sweet and savory combination with pecans is classic for autumn and holiday gatherings often mirroring the flavors found in southern sweet potato casserole
Frequently Asked Questions
- → How do you achieve a creamy filling for twice baked sweet potatoes?
Blend the flesh of baked sweet potatoes with brown sugar, butter, and spices until completely smooth for a velvety texture.
- → Can regular potatoes be used for this dish?
This method works best with sweet potatoes due to their flavor and texture, but can be adapted with slight adjustments for white potatoes.
- → What toppings enhance the flavor?
Brown sugar and chopped pecans add a sweet crunch, while a touch of cinnamon brings warmth and depth.
- → How can leftovers be stored?
Cool thoroughly, then refrigerate in an airtight container for up to three days. Reheat in the oven to restore texture.
- → Are there substitutions for pecans?
Walnuts or almonds work well as alternatives, or the nuts can be omitted for a nut-free version.
- → How do I select sweet potatoes for even baking?
Choose potatoes of similar size and shape, preferably with a uniform football shape, for even cooking and presentation.