Twice-baked Sweet Potatoes Recipe

Now that November is upon us, it’s time to really start thinking about Thanksgiving recipes. I love the fall flavors and items traditionally served at Thanksgiving meals.  I also like to take those dishes and prepare them in interesting ways.  While I love sweet potato casserole at Thanksgiving, I thought that this twice-baked sweet potatoes recipe would be an interesting twist on that familiar favorite.

Twice-Baked Sweet Potatoes

I’d never heard of twice-baked sweet potatoes before, but of course when I Googled it, I found several recipes.  Many of them contained cream cheese, which I thought was interesting but wasn’t something I did in my version.  I had already prepared my recipe when I checked Google, something I’m prone to doing for some reason.

Sweet potatoes are one of nature’s true treasures.  They are versatile and rich in beta carotene.  They’re also considered a complex carbohydrate therefore they’re the type of carb that’s actually good for you!  Overall, a very healthy plant.  They do take about an hour to bake to get to the level of softness desired in this recipe, and I do call for them to be split in half ahead of time.  This allows them to cook to a perfectly soft consistency while in the oven for the hour.

Composite shot of sweet potatoes

When potatoes are cool enough to handle, very carefully scrape out the center.  You can see from my pictures that I have scraped down basically to the skin.  If you feel more comfortable leaving a thicker layer of sweet potato in the skin, go for it.  I wanted to maximize my filling so I pushed it to the limit.  I had a couple of tears in my skin but nothing too bad.

Composite shot of baked sweet potatoes

This recipe is not only pretty good for you but is also packed with flavor, spices and very little sugar or fat.  I’ve used some butter and brown sugar to help with the texture of the sweet potatoes.  The spices include cinnamon, ginger, cardamom and allspice.  I’ve really been enjoying cardamom lately.  I bought some cardamom pods at a local Lebanese store for next to nothing and have been using it in my spice mixture.  It’s got a bit of a peppery bite but also a sublime sweetness to it.  It’s perfect for baked goods.  Gives them an interesting flavor dimension.

Pecans and spices

Cardamom Pods

Using a stand mixer to make the sweet potato filling allows for a light and airy mixture. Another advantage to using a mixer is even mixing.  The mixer does all the work and produces a well-mixed filling.  Perfect in my book.  If you’ve got a piping bag, I suggest using that to refill the potato skins.  You can do it by hand, but it may be easier just to do it with a piping bag.  I used my star tip just because that’s what I had on hand.  Since these potatoes are covered in pecans, it really doesn’t matter which type of tip is used.

The topping for these potatoes is plain toasted pecans.  I like to toast the pecans ahead of time instead of allowing them to toast on the “second bake” of the potato.  This way the pecans are more evenly toasted and you have better control over the overall level of doneness.

Twice Baked Sweet Potatoes

Now that your interest is piqued, on to the recipe!

Yield: 4 side servings

Twice-baked Sweet Potatoes Recipe

This twice-baked sweet potatoes recipe is a new spin on the classic sweet potato casserole dish. They're packed with flavor and topped with toasted pecans.

Ingredients:

  • 2 large sweet potatoes
  • 4 tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground allspice
  • 1 teaspoon vanilla extract
  • 1 cup toasted pecans pieces

Method:

  1. Pre-heat oven to 350 ºF.
  2. Cut the sweet potatoes in half length-wise and place face-down on a baking sheet lined with a Silpat or parchment paper.
  3. Bake for one hour.
  4. While the sweet potatoes are baking, measure out and prepare all other ingredients.
  5. When the potatoes are done, wait until they are cool enough to handle then proceed to scrape the interior of the sweet potatoes into the bowl of a stand mixer. Be very careful to leave the skins intact.
  6. Add the rest of the ingredients (except the pecans) to the sweet potatoes in the stand mixer bowl.
  7. On medium spee, mix until smooth, about a minute.
  8. Using a piping bag or a spoon, fill the sweet potato skins with the seasoned sweet potato pulp mixture.
  9. Top with toasted pecans.
  10. Bake for 10 more minutes at 350 ºF.
  11. Serve promptly.

Prep:20 min

Cook:1 hour 10 min

Total:1 hour 30 min

Print Recipe