Twice-Baked Sweet Potatoes Recipe

Two-baked potatoes are the perfect dinner side. Usually containing butter and sour cream, the potato has a crispy skin and a creamy interior. Have you tried this with a sweet potato? Dual-baked sweet potatoes combine sweet potato sweetness with savory and complementary ingredients for a unique flavor.

4 sweet potatoes ¾ cup sour cream 3 tablespoons butter, plus more for topping 2 tablespoons brown sugar 1 teaspoon salt ½ teaspoon cinnamon ¼ cup chopped pecans 1 tablespoon chopped chives



The oven should be preheated to 400 degrees Fahrenheit. To prepare the sweet potatoes, use a fork to make holes in them. 

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After placing the sweet potatoes on a baking sheet, bake them for forty-five to fifty minutes, or until a fork can be easily inserted into the center of the potato. 

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The potatoes should be allowed to cool for approximately fifteen minutes before the peel is removed and an oval is cut out of the top of each potato. 

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Make sure the oven is set to 350 degrees Fahrenheit. Scoop out the flesh of the sweet potatoes and place it in a large bowl. Cut the sweet potatoes in half lengthwise. 

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To the flesh of the sweet potato, add the sour cream, butter, brown sugar, salt, and cinnamon, and stir everything together until it is completely incorporated.

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 Make sure to stuff the mixture into each potato. The stuffed potatoes should be placed back onto the baking sheet, and the baking time should be ten minutes. 

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Upon completion, garnish with chopped pecans and chives, and serve while still warm. Add additional butter if you so desire.

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