Twice Baked Sweet Potatoes
These Twice Baked Sweet Potatoes taste like a classic sweet potato casserole but it’s such a fun new way to serve it as individually stuffed boats instead. They have just enough sweet and rich flavor, they have a great blend of textures, and the the trio of layering will leave everyone impressed!
The process you’ll follow here is simple. Orange flesh sweet potatoes are baked until nicely tender then they are hallowed out into boat-like shapes. From there the sweet potato filling is mashed and blended with butter, cream, maple syrup and a hint of spices.
Then you return the mashed sweet potatoes to the skins, cover them with a pecan streusel topping and bake until it’s satisfyingly crisp. And last but not least they are finished with melty, broiled and beautiful browned mini marshmallows.
Such a treat that to enjoy year round, not just on Thanksgiving!
These are made with a medium sweetness to them but you can easily adjust it to taste by drizzling in more maple syrup as you mix.
Ingredients:
- 5 medium (12 oz each) sweet potatoes
- 4 Tbsp unsalted butter, well softened
- 1/4 cup heavy cream
- 2 Tbsp maple syrup, or more to taste
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt, then more to taste
Streusel Topping
- 1/2 cup (56 g) chopped pecans
- 1/3 cup all-purpose flour
- 3 Tbsp (39 g) light brown sugar
- 1/4 tsp ground cinnamon
- 1 pinch salt
- 3 Tbsp unsalted butter, melted
- 1 cup mini marshmallows