Twice Baked Sweet Potatoes
Twice Baked Sweet Potatoes are the perfect side dish for Thanksgiving. Mashed sweet potatoes mixed with cream cheese, brown sugar and spices and topped with mini marshmallows and chopped nuts!
Servings: 4 potatoes
Ingredients
- 4 Sweet potatoes 5-7 ounces each
- 4 ounces Cream cheese room temperature
- 1/4 cup Brown sugar
- 2 tablespoons Melted butter softened at room temperature
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- Salt and pepper to taste
- Optional: mini marshmallows, crushed pecans or walnuts
Instructions
- Preheat oven to 375F.
- Scrub the sweet potatoes and poke each 8-10 times with fork. Place on a parchment paper lined baking sheet and bake for one hour, or until fork tender.
- Mix the cream cheese, brown sugar, butter, cinnamon, nutmeg, salt, and pepper together in a bowl.
- Cut potatoes in half lengthwise and remove the flesh, leaving a small rim of flesh intact on the skin, and add to the cream cheese mixture. Mix well. *Blend with a hand mixture if you prefer creamy potatoes.
- Scoop or pipe mixture back into potato skins. Top as desired with mini marshmallows or chopped nuts. Bake 5 minutes or until warmed through. Use a torch or broiler to toast marshmallows if desired.
Notes
Make Ahead: Prep the potatoes all the way up to just before the second bake. Arrange them in a baking dish and cover it tightly with plastic wrap. Place the dish in the refrigerator for up to 2 days, then bake as directed, adding roughly 5-10 minutes to the cook time.
Nutrition
Calories: 366kcal | Carbohydrates: 61g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 233mg | Potassium: 821mg | Fiber: 7g | Sugar: 24g | Vitamin A: 32507IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 2mg
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