Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes are creamy, not overly sweet, and easily prepared ahead of time. The recipe is easily scaled to any quantity.
These twice-baked sweet potatoes are creamy, not overly sweet, and easily prepared ahead of time. The recipe is easily scaled to any quantity.
- Carbohydrate 42.003350005784 g
- Cholesterol 31.185 mg
- Fat 14.67902625 g
- Fiber 4.72657502102852 g
- Protein 4.37632875000708 g
- Saturated Fat 5.91481575 g
- Serving Size 1 1 Serving (179g)
- Sodium 166.386000001651 mg
- Sugar 37.2767749847554 g
- Trans Fat 1.640508625 g
- Calories 309 calories
Step-by-step
- Scrub and pierce sweet potatoes.
- Bake at 375 degrees for 1-1/4 hours or until tender.
- When cool enough to handle, cut a thin slice off the top of each potato and discard.
- Scoop out the pulp, leaving thin shells.
- In a small bowl, mash the pulp with cream cheese.
- Stir in brown sugar and cinnamon.
- Spoon into potato shells.
- Sprinkle with pecans.
- Place on a baking sheet.
- Bake, uncovered, at 375 degrees for 15-20 minutes or until heated through.
Mastering the Initial Roast and Structural Integrity
Piercing the skins with a fork before baking allows internal steam to escape safely, preventing explosions in the oven. Bake tubers at 375 degrees Fahrenheit until a metal skewer slides through the center with zero resistance; undercooked flesh remains stringy and resists smooth mashing. Leave a sturdy border of potato flesh inside the skin during the scooping phase. Thin walls will collapse under the weight of the filling, compromising the presentation on the baking sheet.
Make-Ahead Efficiency and Dietary Adjustments
Assembling these halves in advance makes this dish an ideal candidate for advance preparation. Stored covered in the refrigerator for up to 48 hours, the stuffed skins require only an extended final bake of 25 to 30 minutes to heat the chilled dairy and pulp thoroughly through the center. Softened cream cheese provides necessary fat to bind the starch molecules, yielding a velvety mouthfeel without excess liquid. Dietary modifications remain straightforward. Plain Greek yogurt or coconut oil substitutes cleanly for dairy cream cheese at a one-to-one ratio by weight, while toasted walnuts replace pecans without altering the structural integrity of the topping.
