These twice baked sweet potatoes are totally filled, deliciously sweet and so satisfying they might be called a dessert! Great for your Thanksgiving table.
Today’s meal was inspired by a strong desire for Thanksgiving cuisine. If I could have the courage to prepare a complete holiday dinner by myself, one of these bad boys would be nestled with some turkey and stuffing: Twice-Baked Sweet Potatoes.
I used to be afraid of sweet potatoes
If you’re not interested and simply want to get to the good stuff the recipe, feel free to scroll down!
I KNOW. I know. Sweet potatoes, on the other hand, used to frighten me. They looked like regular potatoes, cooked like regular potatoes, but they were vivid orange on the interior, reminding me of carrots. Who wants to eat a potatocarrot? Not I.
Then, one fateful day, I was at a holiday meal with the family of my then-boyfriend. They had a great variety of food, practically all of which I knew I liked, but there was a dish of mashed sweet potato on that table.
I smiled when the person next to me gave me the bowl, but on the inside I was terrified. What if I decline and they are offended? What if I try it, despise it, and puke all over this immaculate tablecloth?
I chose to take the risk of the latter, of being thoroughly humiliated and having to travel 50 kilometers home in the snow. I scooped a reasonable quantity of sweet potato onto my plate before passing the dish to the next (decidedly more eager) recipient.
I continued avoiding the orange mountain on my plate while I ate my lunch. I knew I needed to eat it sooner rather than later because if I truly disliked it, I’d need to eat something else on the plate right away to get rid of the flavor.
I scooped a tiny quantity onto my fork, and as I brought it toward my lips, I began to fret about the entire imagined puking situation. I chewed, swallowed, and was surprised to discover that I like it.
The texture was creamy, and the flavor was sweet and tasty. That was delectable! I carefully waited until it was acceptable to reach for seconds, then asked if anybody else wanted more and excitedly completed the bowl.
What the heck took me so long?! Happily, I now appreciate and like sweet potatoes in almost any form, my favorite being roasted sweet potatoes.
Making twice baked sweet potatoes
Typically, I would bake the potato, slice it open, then top with butter and brown sugar. But I had a very particular hunger on the day I cooked them.
I wanted them coated with marshmallows, like a Thanksgiving dish. I also wanted a massive serving, which was fortunate given that I only had sweet potatoes the size of my head. I should have shot a picture of me holding one for scale since they were massive.
Because of the size of the potatoes, it took me closer to 2.5 hours to prepare them from start to finish, but if you use exactly normal-sized ones, it should be closer to 1.5 hours.
I know it takes a long time to prepare a side dish. But the beautiful thing about them is that practically all of that time is spent baking in the oven, leaving you free to do other things like prepare a meal, clean the toilet, or write a short book.
Moreover, it is really worthwhile. Just have a look at this:
What else did I desire? Honey. I wanted enormous quantities of honey sprinkled over it. The boyfriend had just given me a bundle of goods from the Boston Public Market, which included a few jars of various honeys from the Boston Honey Company.
They’re so tasty and so fresh that they blow away any bear-shaped bottled brand you’d buy at a grocery store.
That’s all for today’s #ShopLocal promotion. But honestly, Boston Public Market, or whatever you call it. Go there and support your neighborhood businesses!
Now go bake some sweet potatoes twice and thank me later. Take a photo of yourself thanking me and tag @stressbaking on Instagram.
What to serve with your baked sweet potatoes:
- Carrot Ginger Soup in the Instant Pot
- Hunger Thirst Play’s Winter Kale Salad with Pomegranate and Blue Cheese
- Delicata Squash and Brussels Sprouts Roasted
- Bowl of Wonderful Greek Green Beans
- Bacon-Wrapped Brussels Sprouts
- Stuffing with cornbread and bacon
- Mimosa with Cranberries
- Hunger Thirst Play Orange Sage Turkey Brine
- Cranberry Sauce from Scratch
Twice-Baked Sweet Potatoes
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- Sheet pan with a high side
- Foil made of aluminum
- blending bowls
- 2 medium sized sweet potatoes
- 1 tablespoon melted butter (optional)
- Optional salt
- 3 tablespoons light or dark brown sugar, or honey
- tiny marshmallows in a cup
- Honey as a garnish
- Preheat the oven to 350 degrees Fahrenheit. Set aside an aluminum foil-lined baking sheet.
- Clean the exterior of each potato to remove any dirt, then stab it several times with a fork on top (the larger the potato, the more holes youll want). Coat the exterior of each potato with melted butter and salt, if desired.
- Bake the potatoes for 60 minutes on the prepared baking sheet. You want them to be soft to the touch, so if they aren’t at this stage, keep them in for a little longer. The longer it takes to boil potatoes, the bigger they get.
- Whisk together cinnamon and brown sugar in a medium mixing dish. Set aside.
- When the potatoes are soft, cut them open vertically. Scoop out the insides of each potato (leaving enough flesh against the flesh to make it sturdy) and set them in a dish with the cinnamon and brown sugar. Stir until almost smooth with very few lumps. You may also use a hand mixer if you like.
- Return the hollowed-out potato skins to the oven for 10 minutes.
- Take the skins from the oven and fill them with the prepared mixture. Finish with marshmallows.
- Bake for 10 minutes, then broil until the marshmallows are golden brown.
- Serve with honey drizzle. Enjoy!