Twice Baked Stuffed Sweet Potatoes is a twist on the sweet potato casserole. They’re easily scaled up or down with very few ingredients, the perfect side dish.
Sweet potatoes have twice the fiber, twice the calcium & over 1,300 times more Vitamin A than a white potato. They also anti-inflammatory agents. Plus, I just think they’re really good.
WHAT ARE TWICE BAKED STUFFED SWEET POTATOES?
Just like twice-baked potatoes, sweet potatoes are stuffed and baked twice. First, you’ll cook the potatoes until tender. Next, you remove the inside and add a lot of yummy ingredients. Stuff all this goodness back into the sweet potato and bake them again.
TWICE BAKED STUFFED SWEET POTATOES
This is a super-duper easy recipe and great for small crowds. I like to allow 1/2 potato for each guest. Therefore, I choose the size of sweet potato I use based on that as well as how many other side dishes I’m having. If I have several other side dishes I choose really small. If I have only one or two other sides planned I go bigger with the sweet potatoes.
WHAT DO I SERVE WITH STUFFED POTATOES
Of course, for Thanksgiving or Christmas, a Smoked Turkey, Brown Sugar Ham, or Prime Rib is a must.
For sides, my family likes 8 Cheese Mac n Cheese, Fluffy Rolls, Southern-style Dressing, Extreme Rice, Deconstructed Green Bean Bundles, corn casserole, or Crockpot Hashbrown Potatoes.
CAN I MAKE THESE POTATOES AHEAD OF TIME?
- Yes. Make the potatoes through step 5 below.
- Next, store the potatoes in an airtight container in the refrigerator for up to 3 days. You can freeze the potatoes for up to 3 months.
- When you’re ready to serve – For refrigerated, bake potatoes, uncovered, at 350 degrees for 20-25 minutes OR until heated through. As well, you can heat it in the microwave. Place on a microwave-safe plate and microwave until heated through. For frozen, thaw in the refrigerator overnight then proceed as indicated for refrigerated potatoes.
TWICE BAKED STUFFED SWEET POTATOES
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Save To Your Recipe BoxIngredients
- 4 medium sweet potatoes
- 1 cup pecans chopped
- 2 tablespoons brown sugar
- 5 tablespoons butter
- ½ tablespoon vegetable oil
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ cup heavy whipping cream
- 1 and ½ cup mini marshmallows
Instructions
- Preheat oven to 400 degrees. Using a fork, poke multiple holes in each sweet potato.
- Brush each potato with oil making sure to spread evenly on all sides. Place on a baking sheet lined with parchment paper.
- Bake for 45 minutes, until the skin starts to feel dry and wrinkly.
- Carefully remove the potatoes from the oven, slice them open lengthwise. Scoop each potato into a medium-sized bowl, set potato skin aside. Add brown sugar, butter, heavy cream, and spices to the bowl and blend to create the potato filling.
- Evenly scoop the filling into the potato skins, top with chopped pecans, and finish by topping off each potato with the mini marshmallows.
- Place back into the oven and bake approximately 15 minutes, until the marshmallows begin to brown.
- serve warm
Nutrition
Glenda says
Heaven! It doesn’t get better than baked sweet potatoes. This one decked with all the toppings tastes almost like a dreamy dessert. I love the texture from the pecans, too. This recipe’s a keeper!