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Ingredients 0/5
Why This Recipe Is So Good
These sweet potatoes have a wonderful crispy outside and a soft, fluffy inside. Baking them twice brings out their natural sweetness and adds a delicious texture. It’s a simple way to make a comforting side dish that feels special.
Cooking Pointers
- Make sure to poke holes in the sweet potatoes before the first bake to let steam escape.
- Let the potatoes cool slightly before scooping out the flesh for easier handling.
- Use a fork to mash the sweet potato flesh gently so it stays light and airy.
- Let the potatoes cool slightly before scooping out the flesh for easier handling.
- Use a fork to mash the sweet potato flesh gently so it stays light and airy.
Directions
Lightly heat your oven to 375°F (190°C). Pop the sweet potatoes in and let them bake for about an hour and 15 minutes, or until they’re nice and tender. Once they’re cool enough to handle, slice off a thin piece from the top of each potato and set that aside. Carefully scoop out the inside, leaving a thin shell, and put the flesh into a bowl. Mash it up with some cream cheese, then stir in brown sugar, pecans, and cinnamon until everything’s well mixed. Spoon this yummy filling back into the sweet potato shells and arrange them on a baking sheet. Slide them back into the oven for another 15 to 20 minutes, just until they’re warmed through.
Serving Inspiration
Serve warm with a sprinkle of fresh herbs like parsley or chives for color and flavor. These potatoes pair well with roasted meats or a fresh green salad. You can also add a dollop of sour cream or a drizzle of honey for extra richness.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the texture soft inside and slightly crisp outside. Avoid freezing as the texture may change.
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