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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. #recipes #thanksgivingrecipes #holidayrecipes #easyrecipes

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.

Prep Time 10 minutes
Cook Time 1 hour 25 minutes
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

  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.

  2. Cut your sweet potatoes in half and carefully scoop out flesh into a mixing bowl, leaving a thick border for stability.

  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.

  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.

  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.

  6. Bake on a foil-covered rimmed baking sheet until hot and marshmallows are golden
    brown, about 20-25 minutes.