Description
This Twice Baked Sweet Potato recipe offers a deliciously creamy and spiced sweet potato filling enhanced with butter, brown sugar, cinnamon, and ginger, all topped with a crunchy pecan and oat mixture. Perfect as a comforting side dish, it combines the natural sweetness of sweet potatoes with a delightful nutty and oat topping baked to perfection.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes (scrubbed clean)
Filling
- 3 tablespoons unsalted butter (softened)
- 3 tablespoons light brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ teaspoon cinnamon (divided)
Topping
- ½ cup chopped pecans
- ¼ cup quick oats
Instructions
- Preheat and bake sweet potatoes: Preheat the oven to 400°F (204°C). Pierce each sweet potato several times with a fork, place them on a parchment-lined baking sheet, and bake for 50–60 minutes until the potatoes are tender when pierced with a knife.
- Cool and scoop: Remove the baked sweet potatoes from the oven and allow them to cool slightly so they are safe to handle. Cut each sweet potato in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin layer of potato inside each skin to help maintain shape.
- Prepare the filling: To the scooped-out sweet potato flesh, add softened butter, light brown sugar, ½ teaspoon of cinnamon, ground ginger, and salt. Mash the mixture together with a fork until it is well combined and smooth.
- Make the topping: In a small bowl, combine the chopped pecans, quick oats, and the remaining ¼ teaspoon of cinnamon. This mixture will provide a crunchy and spiced topping for the potatoes.
- Assemble and bake again: Spoon the sweet potato filling back into the potato skins evenly. Sprinkle the pecan and oat topping over each filled potato half. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the oats and pecans are toasted and fragrant.
- Serve: Remove the potatoes from the oven and allow them to cool slightly before serving. Enjoy as a warm, comforting side dish.
Notes
- Ensure sweet potatoes are fork-tender before removing from the oven to get the best mashable texture.
- You can prepare the topping ahead of time to save a few minutes during assembly.
- For a dairy-free version, substitute butter with coconut oil or your preferred dairy-free spread.
- Add a pinch of nutmeg or allspice for an extra warm spice profile if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
