Twice Baked Sweet Potatoes

Our family has always loved twice-baked potatoes and my effort with this dish was to find a way to make the sweet potato as comforting as our favorite russet. I’ve settled on this simple preparation that looks beautiful, tastes so satisfying and wins raves even from those who aren’t crazy about sweet potatoes (there’s at least one in every family—two in mine). They are great on a holiday table, but so simple to do that they’re nice anytime you’re looking for a slightly sweet, slightly savory complement to any meal.

Twice Baked Sweet Potatoes

Serves 4


4 sweet potatoes
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon kosher salt
¼ teaspoon of freshly ground black pepper plus more for serving
Sour cream for topping


Preheat the oven to 425 degrees. Wash thoroughly and dry the sweet potatoes. Place them on an aluminum lined baking sheet and bake them for an hour or until they are done (squeeze them with an oven mitt on until they yield easily). Remove them from the oven and let them stand for about 10 minutes.

Place the butter in a medium sized mixing bowl. Slice the top from each sweet potato and gently scoop out the pulp and add it to the butter in the mixing bowl. Place each skin on a serving platter and sprinkle them lightly with black pepper. Add the brown sugar, salt and ¼ teaspoon of black pepper to the potato and butter mixture and stir until well combined. Evenly divide the filling back into the shells. Return the potatoes to the oven for about 15 minutes to rewarm. When ready to serve, top with a spoonful of sour cream and more black pepper.

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