Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

Twice-baked sweet potatoes are a great way to make single-serve sweet potato casseroles. Prep is a breeze, and the results will delight your family.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Heat the oven to 375 F. Scrub the potatoes and pat dry. Pierce the sweet potatoes in several places with a fork or skewer. Arrange them on a lightly greased or lined baking pan and bake for about 1 hour to 1 hour and 20 minutes, or until they are very tender.
  3. Step 3

    Transfer the pan with the baked sweet potatoes to a rack to cool slightly. When the potatoes are cool enough to handle, cut about 1/2-inch off the top of each potato. Scoop most of the flesh into a bowl, leaving about 1/4-inch around the sides of the shells.
  4. Step 4

    Mash the sweet potato flesh with a potato masher or purée in a food processor. Add 1/4 cup brown sugar, 3/4 teaspoon cinnamon, nutmeg, salt, pepper, and 4 tablespoons of the butter. Mix well.
  5. Step 5

    Use a spoon or piping bag to fill the potato shells with the sweet potato filling mixture.
  6. Step 6

    In a small bowl, combine the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and the pecans. Melt the remaining tablespoon of butter and add it to the brown sugar pecan mixture. Mix until well blended.
  7. Step 7

    Sprinkle the topping mixture over the sweet potatoes.
  8. Step 8

    Return the pan to the oven and bake for 15 to 20 minutes.
  9. Step 9