Sweet potatoes, baked, split, mashed and combined with butter, spices and milk, stuffed back into the shell and rebaked. A delicious side dish anytime, but great for a holiday meal.
Twice-Baked Sweet Potatoes
I love twice-baked potatoes! Just the expanded flavor from the additions and fluffy texture of the potato after you baked it, mash it, mix it with all the goodies and then bake it, again... outstanding!Bet you didn't even think of sweet potatoes. Yep, they're good twice baked too!
Course I'm pretty big on a plain sweet potato myself and we eat them often as a side dish since they are available all year now. Vardaman, a city in my home state of Mississippi lays claim to being the Sweet Potato Capital of the World and some of the ones we grow here are as big as a Buick y'all!
I love them baked, microwaved, french fried, roasted, grilled, skillet hashed, mashed and pureed - really any way you can make them, though I guess that oven baked are probably my favorite. But... sweet potatoes, baked, split, mashed and combined with butter and spices and stuffed back into the shell and baked again? Divine.
Here's how to make my Twice-Baked Sweet Potatoes!
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Prepare sweet potatoes using your favorite method, or to bake, preheat oven to 375 degrees F. Rinse and scrub the sweet potatoes well with a vegetable brush, dry off and carefully prick several times with a knife. The ones pictured were steam baked in my Ninja Cooking System multicooker. You can pick up a few of the different methods that I use by clicking this link.
Let cool, slice in half lengthwise.
Scoop out the pulp, leaving a sturdy border approximately 1/4-inch in thickness.
If you love marshmallow topping on your sweet potato casserole like I do, drop a few mini marshmallows in the bottom of each shell before filling.
Cream together the sweet potato pulp along with the remaining ingredients and enough milk or cream to moisten the potatoes without making it soupy, about 1/3 cup, more or less.
When ready to fill shells and bake again, preheat oven to 400 degree F. Evenly distribute the mixture among the sweet potato shells.
Bake on a foil lined baking sheet for about 12 minutes, or until mixture is completely warmed through.
Before serving, garnish with a drizzle of cane syrup, sorghum or light molasses and a sprinkle of finely chopped pecans.
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