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Saturday, November 28, 2015

Twice Baked Sweet Potatoes

This is a new favorite Thanksgiving side dish at my house now! This is like a sweet potato souffle in a sweet potato skin. It is sweet and extra creamy! The little kids especially loved them. It was as if they were eating dessert for dinner! Yay!


4 sweet potatoes
¼ cup butter
1 (8 ounce) package cream cheese, softened
¼ cup brown sugar
1/2 teaspoon cinnamon*
½ teaspoon salt
1 pinch black pepper, or more to taste
Mini Marshmallows

Preheat oven to 400 degrees. Arrange sweet potatoes on a baking sheet. Lightly poke potatoes 2-3 times with a knife. Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes. Slice potatoes in half lengthwise and scoop insides into a large bowl. Add butter, cream cheese, brown sugar, salt, and black pepper. Mix using a stand mixer or hand mixer until smooth and creamy. Spoon mixture back into the sweet potato skins and top each with marshmallows. Place sweet potatoes back onto the baking sheet. Bake in the oven until warmed through and marshmallows are toasted, about 15-20 minutes.

* For an even better taste, substitute Pumpkin Pie Spice for the cinnamon!


Ben with his mouth wide open. More please!!! Good stuff!

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