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These Twice Baked Sweet Potatoes steal the show every time. They've got cozy flavors, a bit of a crunch, and a creamy center that's so good. I love piling them onto the table at family gatherings, but they're just as perfect for an easy weeknight dinner. The mashed, spiced filling gets tucked into its own potato boat and finished with a sprinkle of pecans for loads of texture. They may look fancy, but honestly, they're super easy—even if you don't cook much.
Whenever these hit the table, everyone devours them. We first fell for them during a chaotic Thanksgiving when I needed something simple but still showy. Now, folks ask for them at every special dinner.
Irresistible Ingredients
- Sugared pecans: For that nutty, candy-like topping. Chop right before topping for max crunch.
- Brown sugar—packed: Brings a deep caramel vibe and helps the top crisp. Dark brown packs more flavor.
- Real cinnamon & nutmeg: You'll want fresh stuff for the coziest aroma and big flavor.
- Medium sweet potatoes: Try to grab some that are firm, smooth, and close in size so they bake at the same speed.
- Chunky black pepper with kosher salt: Makes those earthy flavors pop and keeps things balanced.
- High quality unsalted butter: Makes everything creamy and rich—if you can, splurge a little here.
Easy Steps to Follow
- Finish with a Crisp Top:
- Slide the stuffed potatoes back into the oven and bake them 15 to 18 minutes. The top gets all crunchy, the sugar caramelizes, and the pecans toast up. Serve while hot.
- Fill and Finish:
- Divide the creamy mixture between the sweet potato shells, mounding it high. Sprinkle the tops with extra brown sugar and a ton of chopped pecans. Gently press the topping in so it sticks and bakes into a crunchy layer.
- Blend Super Smooth:
- Dump your scooped-out sweet potatoes into a food processor or mix with a hand mixer. Add butter, cinnamon, nutmeg, brown sugar, salt, and pepper. Whip until the filling is completely silky with no chunks left.
- Slice and Scoop Carefully:
- Once the baked potatoes are cool enough, cut the top third off each one. Choose the flattest side for a steady base. Scoop the insides into a bowl, leaving a bit of potato inside so the shells stay sturdy. Chuck the shell that’s emptiest and use its filling to overstuff the others.
- Roast to Start:
- Crank the oven up to 375. Scrub potatoes, dry them off, poke a bunch of holes in each one. Set them right on a baking sheet, then roast 60–75 minutes till super soft. Slow roasting brings out their best sweetness.
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Brown sugar totally makes this dish—it turns the potato filling into something that feels like dessert. My youngest tried them once and instantly claimed they beat out pie. Honestly, that crackly sweet top is addictive.
Keeping Leftovers Fresh
Let leftovers cool, then pop them in the fridge in a tight container for up to three days. To reheat, stick them in the oven at 350 until nicely warmed up. For a crispy top, skip the microwave and use the oven every time.
Ingredient Swaps
Switch pecans for almonds or walnuts if you want a new flavor. Try coconut sugar instead of brown sugar for a less processed choice, or use your favorite vegan butter if you want to skip dairy.
How to Serve
I love these double-baked sweet potatoes with a big roast turkey or a juicy ham. They’re also great with salad and a hot soup for a cozy, vegetarian meal. Want to make them a little extra? Sprinkle some flaky finishing salt over the top right before serving.
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Digging Into Tradition
Double-baking potatoes became popular in the US in the late 1900s, but sweet potatoes have roots in Southern kitchens. Pairing them with pecans, especially in the fall and during holidays, reflects the classic flavors of southern sweet potato casseroles—a sweet and nutty crowd favorite.
FAQs About the Recipe
- → What helps the inside of twice baked sweet potatoes turn out so creamy?
Basically, mush the cooked sweet potato with butter, sugar, and a sprinkle of spices until it’s silky smooth. That’s the secret to a dreamy texture.
- → Can I swap sweet potatoes for a different kind?
It's best to stick with sweet potatoes since their taste and feel really suit this dish. But, if you really want, try white potatoes—just play around with the seasonings a bit.
- → What are good finishes for topping this dish?
Chopped pecans and a dusting of brown sugar bring some sweet crunch, and if you add cinnamon, it really cozies up the flavor.
- → What's the best way to store leftovers?
Let everything cool, pop them into a tight-sealing container, and chill in the fridge for three days max. Warm them through in the oven when you’re ready for round two.
- → Are there other nuts I can use besides pecans?
Sure, walnuts or almonds are a solid pick. Or skip nuts altogether if you want to keep things nut-free.
- → What kind of sweet potatoes bake evenly?
Look for ones that match up in size and shape—think football—so they cook the same and look nice when served.