Why We Love This Twice Baked Sweet Potatoes Recipe
If you are on the fence about sweet potatoes, be prepared to be blown away by these Twice Baked Sweet Potatoes! Twice baked makes every potato better. The idea is simple… Bake the sweet potatoes, scoop out the middle, mix the flesh together with a bunch of other tasty ingredients, put it back into the potato skins, and then top them off with a crunchy, nutty topping for texture and flavor! This seriously takes sweet potatoes to a whole new level. I absolutely love making these for Thanksgiving and Christmas, but they are also a wonderful, filling side dish on any normal night! Especially in the fall and winter months, when you need something warm and comforting, twice-baked potatoes come in clutch! Instead of serving up sweet potato casserole this Thanksgiving, give this twice baked sweet potatoes with hazelnuts recipe a try! They are sure to be a hit.
Ingredients You Need
Sweet Potatoes – cleaned with the skin on Oil Créme Fraiche or Cream Cheese – for a super creamy mixture! You can also use sour cream. Butter Maple Syrup – adds just a bit of sweetness, you can also use brown sugar! Bourbon – for a depth of flavor Ground Cinnamon Ground Nutmeg Chopped Nuts – I recommend using hazelnuts, pecans, or walnuts! Panko Breadcrumbs Salt & Black Pepper
How to Make Easy Twice Baked Sweet Potatoes
Preheat the oven to 350 degrees F. Brush the sweet potatoes with oil and roast on a rimmed baking sheet until they are very tender, 1 to 1/2 hours. You can make them in the microwave to speed up the roasting time if needed. Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl. It should be soft enough to just fall out of the skin. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability. Add the créme fraiche, butter, maple syrup, bourbon, cinnamon, nutmeg, salt, and pepper to the sweet potatoes in the bowl. Using a hand mixer, immersion blender, or fork, mash or puree the potatoes until smooth. Scoop the potato puree back into the bottom halves of the potatoes. Mix the remaining butter and nutmeg with the panko breadcrumbs and chopped nuts. Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes. Bake the filled potatoes for another 15-20 minutes until warmed through and golden on top. These can be made 2-3 days in advance. If coming out of the fridge, bake for 30-40 minutes- until warmed through. Or cheat and rewarm in the microwave!
Tips & Tricks
Throw away the skins of the top half of the potato so that you have enough sweet potato flesh to really overstuff the bottom halves with a bunch of delicious filling! If you or someone you are serving these to has a nut allergy, try using pumpkin seeds, or omit the nuts and just use panko breadcrumbs! To keep the bottom halves from falling apart, scoop the flesh out using a spoon and leave about 1/4 inch around the edges and in the bottom to keep the potato nice and sturdy. If you prefer not to cook with alcohol, simply omit the bourbon. For this best twice baked sweet potato recipe, you should definitely use panko breadcrumbs and not any other kind of breadcrumbs. Then, make sure you bake until the topping is nice and crispy!
Serving Suggestions
Whether you are serving twice baked sweet potatoes on Thanksgiving or as a hearty winter meal, I recommend pairing them with some of my other favorites! Or, feel free to eat them on their own, since sweet potatoes are packed with nutrients, you don’t technically need all the other stuff!
Smoked Turkey Brown Sugar Baked Ham Roasted Lemon Butter Asparagus Mashed Sweet Potatoes Crispy Baked Chicken Broccoli Salad
Looking for More Thanksgiving Recipes? Be Sure to Also Try:
Fried Turkey Maple Glazed Carrots Sausage Mushroom Thanksgiving Stuffing Apple Cider Turkey Gravy Best Pumpkin Pie
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