Twice Baked Sweet Potatoes are a show stopping and easy Christmas side dish!
Twice Baked Sweet Potatoes are mashed with butter, maple syrup, and sea salt, and then topped with a butter, pecan, and brown sugar topping. It’s the ultimate combination of sweet, salty, and nutty flavors.
I created these sweet potatoes as part of my holiday dinner menu, and paired them with Caramelized Onion and Blue Cheese Stuffed Pork Tenderloin and Miso Garlic Roasted Broccoli.
Sweet potatoes and pork pair so well together, and these Twice Baked Sweet Potatoes are a perfect easy Christmas side dish.
This twice baked sweet potato recipe is loosely based on my Mom’s recipe for sweet potato casserole. It is sweet without being overly sweet.
The total active preparation time for these twice baked sweet potatoes is only about 10 minutes. First you rub the potatoes with some butter and sprinkle them with salt, then they go into the oven until they are soft.
Once the potatoes are nice and soft, you split them open, and scoop the centers out into a bowl. You add maple syrup, butter, brown sugar, and salt and mash the potato and then scoop it back into the skins. The final touch is a bit of butter, brown sugar, and pecan crumble that melts and gets slightly crunchy when the sweet potatoes bake the second time.
Once back in the oven, let the potatoes bake for 15 minutes. The total time, including the bake time is about an hour and 20 minutes.
I like to coat potatoes in butter and salt before roasting them because it makes the potato skins crispy, which is the most delicious way to serve them.
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How to make Twice Baked Sweet Potatoes:
- 5 tablespoons Butter, at room temperature
- 4 Sweet Potatoes
- about 2 teaspoons Salt
- 1/4 cup Brown Sugar
- 2 tablespoons chopped Walnuts
- 3-4 tablespoons Maple Syrup
Wash and dry the potatoes. Stab the potatoes with a knife or fork a couple times. Then use 1 tablespoon of butter and rub it all over the potatoes. Generously sprinkle the potatoes with salt.
Let the potatoes bake at 350 degrees for an hour, until very soft. Then remove from the oven and let cool for 10 minutes.
While the potatoes are cooling, prepare the topping by mixing 2 tablespoons butter, 2 tablespoons brown sugar, and the walnuts together in a small bowl. Set aside.
Slice the potatoes open, and then scoop out most of the insides and place in a bowl. Add the maple syrup and remaining butter and brown sugar, and mash the potatoes well. Add salt to taste.
Scoop the mashed potato back into the skins, and top with the butter, brown sugar, and nut topping.
Let the potatoes bake for another 15-20 minutes, until hot.
Some of the photos in this post were taken by my friend Paul Corgan, a photographer and travel blogger based in New Hampshire. Thanks Paul!