Description
Twice Baked Sweet Potatoes are a comforting and flavorful side dish featuring tender sweet potato halves filled with a creamy mixture of mashed sweet potato, butter, Greek yogurt, and warm spices, topped with a crunchy pecan and brown sugar topping. This American classic is perfect for holiday meals or a cozy weeknight dinner, offering a delicious balance of sweetness and spice in every bite.
Ingredients
Scale
Main Ingredients
- 4 medium sweet potatoes
- 2 tablespoons unsalted butter
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Topping
- 1/4 cup chopped pecans
- 2 tablespoons brown sugar
- Olive oil for brushing
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F and line a baking sheet with parchment paper. Scrub the sweet potatoes clean and pierce each several times with a fork to allow steam to escape during baking. Place them on the prepared baking sheet and bake for 45 to 50 minutes until they are tender when pierced with a fork.
- Cool and Scoop: Remove the sweet potatoes from the oven and let them cool slightly so they are easier to handle. Cut each sweet potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a thin layer of potato inside the skins to maintain their shape.
- Mix Filling: To the bowl with sweet potato flesh, add the unsalted butter, Greek yogurt, maple syrup, cinnamon, nutmeg, and salt. Mash all ingredients together until the mixture is smooth and creamy, ensuring the spices and sweetener are evenly distributed.
- Fill Sweet Potato Skins: Spoon the creamy sweet potato mixture back evenly into the hollowed sweet potato skins, dividing the filling among all halves.
- Prepare Topping and Bake Again: In a small bowl, combine the chopped pecans with brown sugar. Sprinkle this topping generously over each filled sweet potato half. Lightly brush the edges of the sweet potato skins with olive oil to help create a golden, crispy finish. Return the baking sheet to the oven and bake for an additional 10 to 15 minutes, or until the tops are golden and the filling is heated through.
Notes
- For a sweeter, dessert-style version, top with mini marshmallows or drizzle with extra maple syrup before serving.
- This dish can be made ahead of time and reheated in the oven just before serving to save time during busy meals.
