Description
Delicious and creamy twice-baked sweet potatoes make a perfect side dish for any meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tbsp butter
- 1/4 cup milk
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup chopped pecans
- 1/4 cup marshmallows (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Wash sweet potatoes and pierce with a fork.
- Bake sweet potatoes for 45-50 minutes or until tender.
- Let cool slightly, then cut in half lengthwise.
- Scoop out the flesh, leaving a thin layer inside the skins.
- Mash the sweet potato flesh with butter, milk, brown sugar, cinnamon, nutmeg, and salt.
- Spoon the mixture back into the potato skins.
- Sprinkle with chopped pecans and marshmallows if desired.
- Return to the oven and bake for another 10-15 minutes until toppings are golden.
- Serve warm.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or microwave before serving.
- For a savory twist, omit brown sugar and add garlic and cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 potato
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg