I’m excited to share my twice baked sweet potatoes recipe with you. This dish is extra special because we bake the potatoes three times to create a wonderfully creamy filling with a crisp, cheesy topping. It’s a fun and tasty way to enjoy sweet potatoes!
Level: Easy
Total Time: 1 hour 36 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 16 minutes
Yield: 6 servings
I love making twice baked sweet potatoes because they are both nutritious and satisfying. Even if you’re not usually a fan of sweet potatoes, this recipe might just change your mind. The process is simple: you bake the sweet potatoes until they’re soft, scoop out the insides to mix with a few delicious ingredients, then refill the skins and bake again to perfection. The result is a dish that’s creamy inside with a delightfully crunchy top.
Description
This recipe calls for a handful of everyday ingredients that work together beautifully. First, the sweet potatoes are baked until they’re tender. Then, I scoop out the soft flesh and blend it with butter, cream, and a pinch of spices. Once the mixture is smooth, I put it back into the potato skins and top it with a mix of crushed cookies and Parmesan cheese. A final short bake brings everything together into a comforting dish that is both savory and slightly sweet.
Ingredients
• 6 medium sweet potatoes, washed
• 1/3 cup unsalted butter
• 1/2 cup half and half cream
• 1/4 teaspoon salt
• 1/2 teaspoon smoked paprika (divided)
• 1/8 teaspoon cayenne pepper
• 1/2 cup crushed amaretto cookies
• 3/4 cup grated Parmesan cheese
Directions
- Preheat: Set your oven to 400°F.
- Initial Bake:
o Place the sweet potatoes on a baking sheet.
o Bake for about 1 hour or until they are soft when tested with a fork.
o Remove from the oven and let them cool for 10 minutes. - Prepare the Filling:
o Cut a thin strip off the top of each sweet potato.
o Carefully scoop out most of the flesh, leaving a thin layer (about 1/8 inch) along the skin to help hold the shape.
o Transfer the scooped-out potato into a bowl.
o Add the butter, half and half cream, salt, 1/4 teaspoon of the smoked paprika, and the cayenne pepper.
o Mix everything together until smooth. - Refill and Bake Again:
o Spoon the creamy filling back into the potato skins.
o Return them to the oven and bake for 10 minutes until heated through. - Add the Topping:
o In a small bowl, combine the crushed amaretto cookies, grated Parmesan cheese, and the remaining 1/4 teaspoon of smoked paprika.
o Sprinkle this mixture evenly over the potatoes. - Final Bake:
o Bake for an additional 6 minutes until the topping is slightly golden and crisp. - Serve:
o Remove the sweet potatoes from the oven and serve them hot.
Process Details
• Baking the Potatoes: I make sure the sweet potatoes are completely soft before scooping out the flesh. This helps achieve a smooth, creamy filling.
• Blending the Filling: Mixing the scooped-out potato with butter, cream, and spices until smooth ensures that every bite is rich and flavorful.
• Even Topping: Spreading the cookie and cheese mixture evenly on top creates a delightful crunchy layer that contrasts with the soft interior.
Tips for Success
• Choose Uniform Potatoes: Try to use sweet potatoes of similar size. This helps them cook evenly.
• Test for Tenderness: Insert a fork into the potato to check if it’s soft enough before scooping.
• Adjust Consistency: If your filling feels too thick, add a splash more cream to smooth it out.
• Watch the Final Bake: Since oven temperatures can vary, keep an eye on the topping during the last bake to get your perfect level of crispiness.
Serving Ideas
• As a Side Dish: These sweet potatoes make a great side for roasted chicken, grilled fish, or even a hearty salad.
• For a Cozy Meal: Enjoy them as a main vegetarian dish with a side of steamed greens or a fresh salad.
• At a Gathering: Serve them at your next dinner party to impress guests with a unique and delicious twist on a classic vegetable.
Nutrition Info (Approximate per Serving)
• Calories: 250–300
• Fat: 15–18 grams
• Carbohydrates: 30–35 grams
• Protein: 5–7 grams
I believe this twice baked sweet potatoes recipe is a wonderful way to transform a simple vegetable into a standout dish. With its creamy filling and crunchy topping, it’s both comforting and impressive. I hope you enjoy making it as much as I do, and I’d love to hear your thoughts once you try it!