Posted by Ruth Soukup | Holiday Recipes, | 0
A word of warning–once you’ve tried these incredible Twice-Baked Sweet Potatoes, no other sweet potatoes will ever quite compare! They’re not only utterly delicious (not to mention semi-addicting) and also a complete show-stopper for your Thanksgiving dinner.
Twice-Baked Sweet Potatoes
If you’re planning to add these to your Thanksgiving menu, I recommend completing steps 1-4 the day before, then refrigerate, covered, overnight, and complete steps 5 & 6 on Thanksgiving day.
Ingredients:
7 medium sweet potatoes
3/4 c. sour cream
6 tablespoons softened butter
1/2 cup brown sugar
1 tablespoon lemon juice
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon pepper
36 large marshmallows, cut in half lengthwise (use kitchen shears)
1 stick cold butter
brown sugar
STEP 1: Bake your sweet potatoes. Preheat oven to 400. Prick sweet potatoes with a fork. Bake until soft, about 1 hour. (tip–place on nonstick foil covered cookie sheet before baking to avoid a drippy mess in your oven!) Let cool slightly on rack.
STEP 2: Cut your sweet potatoes in half and carefully scoop out flesh into a mixing bowl, leaving a thick border for stability.
STEP 3: Prep filling. Mix flesh until smooth, then stir in sour cream, softened butter, 1/2 cup brown sugar, lemon juice, nutmeg, cinnamon and salt & pepper.
STEP 4: Carefully spoon sweet potato mixture into 12 of the shells, dividing the mixture evenly among them. (Note: you can also use a large pastry bag fitted with a large round tip to fill shells). At this point you can cover and refrigerate the potatoes overnight if necessary.
STEP 5: Heat oven to 350 degrees. Sprinkle potatoes with a little brown sugar, then top with one slice of butter each. Arrange marshmallows on top.
STEP 6: Bake on a foil-covered rimmed baking sheet until hot and marshmallows are golden brown, about 20-25 minutes.
Twice Baked Sweet Potatoes
These incredible Twice Baked Sweet Potatoes, are a classic holiday recipe. They're not only utterly delicious (not to mention semi-addicting) and also a complete show-stopper for your Thanksgiving dinner.
Servings 12 people
Ingredients
- 7 medium Sweet potatoes
- 3/4 cup Sour Cream
- 6 TBSP Butter softened
- 1/2 cup Brown sugar plus extra for topping
- 1 TBSP Lemon juice fresh
- 1/2 tsp nutmeg
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1/4 tsp pepper
- 36 large marshmallows cut in half
- 1 stick butter cold
Instructions
Bake your sweet potatoes. Preheat oven to 400. Prick sweet potatoes with a fork. Bake until soft, about 1 hour.(tip--place on nonstick foil covered cookie sheet before baking to avoid a drippy mess in your oven!) Let cool slightly on rack.
Cut your sweet potatoes in half and carefully scoop out flesh into a mixing bowl, leaving a thick border for stability.
Prep filling: Mix flesh until smooth, then stir in sour cream, softened butter, 1/2 cup brown sugar, lemon juice, nutmeg, cinnamon and salt & pepper.
Carefully spoon sweet potato mixture into 12 of the shells, dividing the mixture evenly
among them. (Note: you can also use a large pastry bag fitted with a large
round tip to fill shells). At this point you can cover and refrigerate the potatoes overnight if necessary.Heat oven to 350 degrees. Sprinkle potatoes with a little brown sugar, then
top with one slice of butter each. Arrange marshmallows on top.Bake on a foil-covered rimmed baking sheet until hot and marshmallows are golden
brown, about 20-25 minutes.
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- How To Make a Perfect Pie Crust (Our Best Tips + The Easiest Recipes Ever!)
- Thanksgiving Sliders
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- Bio
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Ruth Soukup
Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
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