Twice Baked Bourbon Hazelnut Sweet Potatoes

Elevate your holiday table or weeknight dinner with these decadent Twice Baked Bourbon Hazelnut Sweet Potatoes! This recipe transforms humble sweet potatoes into a luxurious dish infused with warm spices, creamy richness, and a splash of bourbon for a sophisticated twist. After roasting to tender perfection, the sweet potato flesh is mashed with brown sugar, butter, vanilla, and heavy cream, then spooned back into the skins for a second bake. The finishing touch? A drizzle of maple syrup and a scattering of toasted hazelnuts that add irresistible crunch and nutty complexity. Perfect as a festive side dish or indulgent treat, this recipe is sure to impress with its layered flavors and stunning presentation.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:70 mins

Total Time:85 mins

Servings: 4

Ingredients

• 4 medium-sized sweet potatoes
• 4 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 2 tablespoons bourbon
• 1 teaspoon ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoon pure vanilla extract
• 0.25 cup heavy cream
• 0.5 cup toasted hazelnuts
• 0.5 teaspoon kosher salt
• 0.25 teaspoons black pepper
• 2 tablespoons maple syrup

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce each several times with a fork to allow steam to escape during baking.

Step 2

Place the sweet potatoes on a baking sheet lined with parchment paper or foil. Bake for 50-60 minutes, or until tender and a knife slides easily through the center.

Step 3

While the sweet potatoes bake, toast the hazelnuts: spread them out on a dry skillet over medium heat. Stir frequently for 4-6 minutes, until aromatic and golden. Remove from heat, roughly chop, and set aside.

Step 4

Once the sweet potatoes are done, remove them from the oven and cool for 10 minutes, or until they are safe to handle.

Step 5

Cut each sweet potato in half lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving behind a thin layer of potato to help the skins hold their shape.

Step 6

Add butter, brown sugar, bourbon, cinnamon, nutmeg, vanilla extract, heavy cream, kosher salt, and black pepper to the sweet potato flesh. Mash together until smooth and well combined.

Step 7

Gently spoon the sweet potato mixture back into the potato skins, overfilling slightly to create a rounded top.

Step 8

Place the stuffed sweet potato halves back on the baking sheet. Drizzle the tops with maple syrup and sprinkle with toasted hazelnuts.

Step 9

Return the sweet potatoes to the oven and bake for an additional 15-20 minutes, or until lightly browned and heated through.

Step 10

Serve hot as a side dish and enjoy the rich, nutty, and slightly boozy flavors of this comforting recipe.

Nutrition Facts

Serving size	(797.1g)

Amount per serving	% Daily Value*
Calories	1785.3

Total Fat 113.6g	0%
Saturated Fat 43.5g	0%
Polyunsaturated Fat g
Cholesterol 184mg	0%
Sodium 617.9mg	0%
Total Carbohydrate 165.5g	0%
Dietary Fiber 24.5g	0%
Total Sugars 70.7g
Protein 19.6g	0%

Vitamin D 0IU	0%
Calcium 297.9mg	0%
Iron 7.5mg	0%
Potassium 572.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.0%

Protein: 4.4%

Carbs: 37.6%