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When I was a kid, I twice regarded baked potatoes as the holy grail of side dishes.today’s Roasted sweet potatoes twice Take the same, always precious cooking method and give it a seasonal shift.
The concept of two roasted sweet potatoes is very simple-roast a sweet potato, stir the entrails with other delicious things, then stuff it back into the potato skin, roast the sweet potato again-but the final dish always makes me think I won the lottery.
The creamy and fluffy interior is simply…heaven.
Depending on your preference for potatoes, the filling may not even be your favorite part.
For example, Ben is fascinated by the crispy twice-roasted sweet potato topping.
I?I want it all.
The contrast between the toasted top and the whipped filling underneath made my heart pounding.
Baking sweet potatoes twice requires some extra effort compared to Roasted sweet potatoes or Mashed sweet potato, But not much.
I haven’t served them, nor have my guests come in.
These creamy twice baked sweet potatoes are worth it.
In addition, if there are leftovers, you can reheat the roasted sweet potatoes twice in the next few nights.
How to make two roasted sweet potatoes
These simple twice roasted sweet potatoes are a combination of saltiness and sweetness, making them widely appealing in sweet potato preferences.
- For those who like sweet potatoes, they are sweet enough, well, Sweet, But they won’t offend those (like me) who don’t want to have marshmallows near their sweet potatoes (except for the important exception of marshmallow cream tops) Sweet Potato Cake).
- For sweeter (but not greasy) sweet potato side dishes, check this Sweet Potato Souffle or Sweet Potato Casserole.
These ingredients
- sweet potatoSweet potatoes are naturally sweet and nutritious, making them heavenly twice baked potatoes.
- Cream cheese. Used for rich, creamy and slightly rich fillings. I use low-fat cream cheese to keep it light.
- butter. Butter flavor is the best sign of two baked potatoes.
- Greek yogurtTo keep this relatively healthy two-time baked sweet potato recipe, I chose to use vanilla Greek yogurt in the filling. The combination of vanilla and sweet potato is surprisingly delicious. Greek yogurt helps to make the filling creamy and add protein.
- spices. For the classic flavor and warmth, we use cinnamon and nutmeg. A pinch of chili will bring a hint of heat to the filling to balance the sweetness, and salt and pepper are necessary.
- walnutThe crunchy, nutty roasted pecan filling is a ridiculous taste. Pecans and sweet potatoes taste great.
hint!
This recipe calls for using only one extra sweet potato in the filling. This allows you to really fill up the potato skins that have been baked twice, creating an impressive presentation.
direction
- Scrub, pierce and bake sweet potatoes at 375 degrees Fahrenheit for 50 minutes to 1 hour and 15 minutes. calm.
- Dice cream cheese and butter.
- Scoop out the potato meat (be careful not to leave the skin on the bottom intact) and place it in a food processor.
- Add the remaining fillings to the food processor. Beat until smooth.
- Stuff the filling into all the fillings except one of the sweet potato bottoms, and sprinkle with pecans. Bake the sweet potatoes for the second time for 10 minutes. Dig in!
hint!
To prevent the two roasted sweet potatoes from falling apart, be careful not to scoop too much filling. If you scoop too close to the skin, the potatoes may become brittle and fall apart.
Twice roasted sweet potato recipe changes
Although I am fascinated by the simplicity and crunch of pecans, they are certainly not the only option. Try any of the following (or mix them!).
- bacon. If you like the saltiness of twice roasted sweet potatoes, this is ideal. Finally crumble the cooked crispy bacon (I think this goes well with pecans).For simple ways to cook bacon, see Roasted bacon with Air fryer bacon.
- Goat cheese. Use goat cheese to make twice baked sweet potatoes instead of cream cheese and vanilla yogurt. Use softened goat cheese instead of cream cheese and plain Greek yogurt instead of vanilla. Sprinkle more shredded goat cheese on top (I also use this to make pecans, huh!).
- Brown sugar. For “sweet” sweet potato fans. Mix the pecans with brown sugar and melted butter, then sprinkle on the sweet potatoes and bake again.
- vegetarianIn order to make your two roasted sweet potatoes vegan, use dairy-free cream cheese, Greek yogurt, and butter substitutes.
Storage tips
- Store. Keep the sweet potatoes in an airtight container for up to 4 days.
- Reheat. Reheat leftovers in a baking dish in a 350°F oven or microwave.
Meal preparation skills
Up to 1 day in advance, scrub, pierce and roast the sweet potatoes as directed. Keep them in an airtight storage container and refrigerate until you are ready to complete the recipe.
I also think you can assemble the sweet potatoes for the second baking a day in advance, and then reheat them in the oven before serving (let them reach room temperature before reheating).
What to serve with two roasted sweet potatoes
Recommended tools for making this recipe
The best food processor
Ideal tool for shredding, kneading, mixing, etc. This model has parts that can be used in dishwashers.
The night we took these as dinner, I was so fascinated, I don’t remember what we ate.
Baked sweet potatoes twice is one of the special recipes that you (and your family and friends) will think of long after the meal. Don’t wait to try them!
Frequently asked questions
If the sweet potatoes you bake twice are sticky, it may be that the fillings are over-mixed or the sweet potatoes are over-baked.
Yes! For most people, it is no problem to eat a roasted sweet potato every day. Sweet potatoes contain a lot of fiber, vitamins and minerals and are a healthy supplement to a balanced diet. (*Disclaimer* I am not a nutritionist, so be sure to consult specific suggestions)
Yes, if you want, you can cook sweet potatoes in a slow cooker.Follow me Crock Pot Sweet Potatoes Recipe, and then follow the instructions to continue the recipe.You can also try mine Instant Sweet Potato method.
- 5 Small/medium sweet potato Approximately 8 to 10 ounces each
- 2 ounce Reduced fat cream cheese
- 2 ounce Unsalted butter
- 1 (5 oz) container vanilla nonfat Greek yogurt
- 1 teaspoon Kosher salt
- 1/2 teaspoon Cinnamon powder
- 1/4 teaspoon Nutmeg powder
- 1/4 black pepper powder
- 1/8 teaspoon chili
- 1/3 Cup Chopped unroasted (raw) pecans
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Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
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Scrub the sweet potato, then pierce it with the tip of a fork. Place the potatoes on the prepared baking sheet. Bake until the fork is soft, about 50 minutes to 1 hour and 15 minutes, depending on the size of the potatoes. Remove the sweet potatoes from the oven and let them cool slightly.
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When baking potatoes, cut cream cheese and butter into small cubes. Let us reach room temperature when baking the potatoes (you can also melt the butter if you want).
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Once they are cool enough to handle, carefully cut off the first third of the 4 largest sweet potatoes lengthwise so that you have an open sweet potato boat (keep the 5th, smallest sweet potato). Use a spoon to scoop out the potato meat from the bottom and transfer it to a food processor equipped with a steel blade. Leave a thin layer of sweet potato flesh inside the base to keep it in shape. Scrape the pulp from the top of the cut and discard the peel or save as compost. Put the base back into the same baking tray.
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Divide the last smallest sweet potato in half and scoop all the meat into the food processor. Discard the peel or use it for composting (the extra sweet potato flesh will make you fill the bottom impressively).
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In a food processor, add Greek yogurt, salt, cinnamon, nutmeg, black pepper, chili, cream cheese, and butter. Process until the ingredients are well mixed and the puree is very smooth and light, stopping scraping the bowl as needed. Taste and adjust seasonings as needed. (I added a little salt; if you want more stimulation, add a little chili.)
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Generously pile the bottom of the sweet potato with the filling, pile it high (we’re going to show it here!), and spread the pecans evenly on top.
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Return the sweet potatoes to the oven and bake for 10 minutes, until the pecans are crispy and the filling is heated. Enjoy the warmth.
- Take the lead: Up to 1 day in advance, scrub, pierce and bake the sweet potatoes as directed. Keep them in an airtight storage container and refrigerate until you are ready to complete the recipe.
- Store: Put the sweet potatoes in an airtight container and refrigerate for up to 4 days.
- Reheat: Reheat leftovers in a baking dish in a 350°F oven or microwave.
service: 1(4 in total) potatoesCalories: 363Kcalcarbohydrate: 40Gprotein: 7Gfat: 20GSaturated fat: 9GPolyunsaturated fats: 3GMonounsaturated fat: 7GTrans fat: 1Gcholesterol: 39MilligramsPotassium: 659Milligramsfiber: 6Gsugar: 12GVitamin A: 23519international unitVitamin C: 4Milligramscalcium: 83Milligramsiron: 1Milligrams
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