Sweet potatoes, oh how they warm the soul! They’re like cozy slippers for your taste buds—especially when baked twice. Imagine a chilly evening, the leaves swirling in a dance outside your window, while you’re inside enjoying the creamy, sweet, and slightly savory delight of these twice-baked wonders.
And speaking of sweet things, remember that viral cat video from last week? Just like that, these potatoes bring unexpected joy.
Steps
- Preheat the oven to 400°F. Clean and dry the sweet potatoes, then use a fork to puncture each one several times.
- Arrange the sweet potatoes on a baking sheet lined with parchment or foil. Bake them for 50-55 minutes, or until a fork or knife easily pierces through the soft interior.
- While the potatoes bake, prepare the candied pecans. Melt butter with brown sugar and a pinch of salt in a small skillet over medium heat, stirring continuously.
- Add the chopped pecans to the skillet, ensuring they are well-coated in the melted sugar mixture. Continue to cook, stirring frequently, until the sugar is fully melted and glossy.
- Remove the skillet from heat and spread the pecans on a parchment-lined sheet to cool for about 10 minutes, allowing the coating to harden.
- Once baked, remove the sweet potatoes from the oven and let them cool for 5 minutes. Carefully slice each potato lengthwise and scoop out most of the flesh, leaving a thin rim for structure.
- Combine the scooped sweet potato flesh with butter, brown sugar, salt, cinnamon, nutmeg, and vanilla in a bowl. Mash the mixture until smooth and well-blended.
- Spoon the seasoned sweet potato mixture back into the skins. If desired, top with marshmallows and return to the oven for 8-10 minutes until heated through and marshmallows are toasted.
- Take the potatoes out of the oven and garnish with candied pecans or your choice of toppings. Optionally, drizzle with maple syrup before serving and enjoy!
Ingredients
- 4 sweet potatoes, approximately 3 lbs in total
- 4 tablespoons of butter, softened
- 4 tablespoons of brown sugar
- 1/2 teaspoon of salt
- 3/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 1/2 teaspoons of vanilla extract
- 1/2 tablespoon of butter (for candied pecans)
- 2 tablespoons of brown sugar (for candied pecans)
- A pinch of salt (for candied pecans)
- 1/2 cup of chopped pecans
- Optional: Marshmallows for topping
- Optional: Maple syrup for drizzling
Nutritional Values
Calories: 1904 kcal | Carbohydrates: 264 g | Protein: 20 g | Fat: 92 g | Sodium: 2084 mg | Fiber: 32 g
FAQ
- What are Twice Baked Sweet Potatoes?
- How can I store and reheat Twice Baked Sweet Potatoes?
- 4 days. For reheating, you can use a microwave or a 350°F oven until they’re warmed through. Remember to keep toppings like marshmallows or candied pecans separate until you’re ready to serve.
- Can I make more servings from this recipe?
- What toppings can I use on Twice Baked Sweet Potatoes?
- How are the candied pecans prepared?
Tips
- Monitor Baking Time: The baking duration for sweet potatoes can vary based on size, so check for tenderness by piercing with a fork or knife to ensure they are fully cooked before removing them from the oven.
- Cool Before Handling: Allow the sweet potatoes to cool for about 5 minutes after the initial bake. This will make it easier and safer to handle when scooping out the flesh.
- Prevent Pecans from Sticking: To avoid the candied pecans sticking together, ensure they are spread in a single layer on parchment paper and allow them to cool completely until the coating hardens.
- Separate Storage: When storing leftovers, keep the toppings, like candied pecans or marshmallows, separate from the sweet potatoes to maintain their texture and prevent sogginess when reheating.
Equipment
- Enamelware Sheet Pan – A durable, high-quality sheet pan for baking.
- Parchment Paper – Used to line the baking sheet for easy cleanup and to prevent sticking.
- Non-stick Skillet – Essential for making the candied pecans without them sticking to the pan.
