Twice Baked Sweet Potatoes for the Sweet Tooth
Indulge your sweet tooth with these decadent Twice Baked Sweet Potatoes, the perfect marriage of comforting fall flavors and creamy dessert-inspired decadence. These velvety mashed sweet potatoes are blended with cream cheese, butter, brown sugar, maple syrup, and a hint of cinnamon, then lovingly spooned back into their shells for a stunning presentation. Topped with crunchy pecans and optionally crowned with golden-toasted mini marshmallows, this recipe is both visually irresistible and delightfully satisfying. Ideal for holiday gatherings or a cozy weeknight treat, these twice-baked sweet potatoes are the ultimate combination of caramelized sweetness and creamy richness, all baked to perfection in under an hour. Whether served as a show-stopping side dish or a dessert-like indulgence, this recipe is guaranteed to please!
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Ingredients
- 4 pieces large sweet potatoes
- 4 ounces cream cheese, softened
- 4 tablespoons butter, melted
- 0.33 cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.5 cup pecans, chopped
- 1 cup mini marshmallows (optional)
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Step 2
Wash the sweet potatoes thoroughly, scrub the skins, and pat them dry with a paper towel.
Step 3
Pierce each sweet potato several times with a fork to allow steam to escape. Place the sweet potatoes on the baking sheet and bake for 45-50 minutes, or until they are soft and fork-tender.
Step 4
Once the sweet potatoes are cool enough to handle, carefully cut each one in half lengthwise. Scoop out the flesh, leaving a 1/4-inch thick shell, and place the scooped-out flesh into a mixing bowl.
Step 5
In the mixing bowl, mash the sweet potato flesh with a fork or potato masher. Add the cream cheese, melted butter, brown sugar, maple syrup, ground cinnamon, vanilla extract, and salt. Mix until smooth and well combined.
Step 6
Spoon the sweet potato mixture back into the shells, mounding it slightly. Sprinkle the tops with chopped pecans. If desired, you can also add a few mini marshmallows on top for an extra sweet finish.
Step 7
Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the filling is warmed through and the pecans are toasted. If using marshmallows, bake until they are golden brown.
Step 8
Remove from the oven and let cool for a few minutes before serving. Enjoy your dessert-inspired twice-baked sweet potatoes!
Nutrition Facts
| Serving size | (1088.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2329.2 |
| Total Fat 126.6g | 0% |
| Saturated Fat 57.1g | 0% |
| Cholesterol 249.5mg | 0% |
| Sodium 1307.0mg | 0% |
| Total Carbohydrate 283.7g | 0% |
| Dietary Fiber 28.2g | 0% |
| Total Sugars 131.2g | |
| Protein 29.3g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 503.8mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 3861.2mg | 0% |
Source of Calories