Description
These Twice Baked Sweet Potatoes are creamy, buttery, and perfectly spiced, making them an irresistible side dish or even a dessert-like treat. Once you try them this way, you’ll never go back to plain sweet potatoes again!
Ingredients
Scale
- 4 sweet potatoes
- ¼ cup unsalted butter
- ½ cup milk
- 4 ounces cream cheese (room temperature)
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
Instructions
1. Bake the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Wash and dry the sweet potatoes, then place them directly on the oven rack or on a baking sheet.
- Bake for 1 hour, or until fork-tender and easily sliced.
2. Prepare the Filling
- Let the sweet potatoes cool slightly, then slice them lengthwise.
- Scoop out the insides, leaving a ¼-inch border around the skin to help hold its shape.
- Place the scooped-out flesh into a mixing bowl.
3. Mash & Mix
- Add butter, milk, and cream cheese to the bowl.
- Beat with a hand mixer or mash with a fork until smooth and creamy.
- Stir in brown sugar, cinnamon, salt, and nutmeg, mixing until fully incorporated.
4. Refill & Bake Again
- Spoon the sweet potato mixture back into the shells.
- Place them on a baking sheet and bake for 10 minutes until warmed through.
- Optional: Top with a pat of butter and a sprinkle of brown sugar before serving.
Notes
- For extra decadence, add a drizzle of maple syrup or honey before serving.
- Prefer a crunch? Sprinkle toasted pecans or walnuts on top before the second bake.
- Make it a dessert! Add a dash of vanilla extract and marshmallows on top for a sweet, gooey finish.
- Dairy-Free Option: Use coconut milk and dairy-free cream cheese instead.