Twice Baked Sweet Potatoes
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Making twice baked sweet potatoes is like making a sweet potato casserole without dirtying all the dishes.
Twice Baked Sweet Potatoes Recipe
Ingredients
- 2 medium sized sweet potatoes
- 2 Tablespoons melted butter unsalted
- 1/4 cup brown sugar – unpacked
- 1 egg
- pinch salt
- 2 Tablespoons maple syrup or pancake syrup (if you don’t measure then use two squirts)
- mini marshmallows
Instructions
Preheat oven to 400 degrees Fahrenheight.
Prepare Sweet Potatoes and Bake
Rinse potatoes under cool water to remove any excess dirt. Use a fork and prick the potato three times on all four sides including once on each end. This will allow steam to escape and help to keep the potatoes from blowing up in the oven while baking. Place potatoes on a baking sheet covered with aluminum foil and bake for 45 minutes to 1 hour or until the internal temperature reaches 210 degrees Fahrenheight. We use an instant read thermometer that has a small probe to puncture the potato.
Why use foil? Well, while the potatoes are baking they may excrete sweet juices which if the potatoes are not on the foil it will make a mess in the oven. So by using aluminum foil it makes for easy cleanup should this happen.
Prepare Filling
Once the internal temperature of the potato has reached 210 degrees Fahrenheight carefully remove potatoes from the oven using oven mitts and set aside to cool for about 10 minutes. For this next step I use a kitchen towel while handling the potatoes because they may still be warm to the touch. Make a rectangle cut down the center of the potato and remove the skin in that area only. Carefully scrape out the flesh using a spoon and place the flesh in a medium bowl. Use toothpicks to hold the potato shells open.
To the bowl add melted butter, brown sugar, 1 egg, pinch of salt and maple syrup or pancake syrup. Using an electric hand mixer blend all ingredients for about 2 minutes. Then return mixture into potato shells.
Twice Bake
Place potatoes back on the foil lined cookie sheet. Return to oven and bake for 20 minutes.
Carefully remove potatoes from oven and generously top with mini marshmallows. Return to oven but this time place cookie sheet on second rack in the oven.
For this next step keep the oven door ajar and set the oven to broil on high. Keep a close eye on the marshmallows and remove from oven when they begin to turn golden brown. If you’re not careful the marshmallows may start burning and could cause a fire in the oven. Serve and enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR TWICE BAKED SWEET POTATOES AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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This easy sweet potato casserole recipe ingredients include sweet potatoes, butter, brown sugar, salt, eggs, maple syrup and marshmallows.
Twice Baked Sweet Potatoes
Making twice baked sweet potatoes is like making a sweet potato casserole without dirtying all the dishes.
Ingredients
- 2 medium sweet potatoes
- 2 Tablespoons butter melted unsalted
- 1/4 cup brown sugar unpacked
- 1 egg
- pinch salt
- 2 Tablespoons maple syrup or pancake syrup (if you don't measure then use two squirts)
- mini marshmallows
Instructions
-
Preheat oven to 400 degrees Fahrenheight.
-
Prepare Sweet Potatoes and Bake
Rinse potatoes under cool water to remove any excess dirt. Use a fork and prick the potato three times on all four sides including once on each end. This will allow steam to escape and help to keep the potatoes from blowing up in the oven while baking. Place potatoes on a baking sheet covered with aluminum foil and bake for 45 minutes to 1 hour or until the internal temperature reaches 210 degrees Fahrenheight. We use an instant read thermometer that has a small probe to puncture the potato.
Why use foil? Well, while the potatoes are baking they may excrete sweet juices which if the potatoes are not on the foil it will make a mess in the oven. So by using aluminum foil it makes for easy cleanup should this happen.
-
Prepare Filling
Once the internal temperature of the potato has reached 210 degrees Fahrenheight carefully remove potatoes from the oven using oven mitts and set aside to cool for about 10 minutes. For this next step I use a kitchen towel while handling the potatoes because they may still be warm to the touch. Make a rectangle cut down the center of the potato and remove the skin in that area only. Carefully scrape out the flesh using a spoon and place the flesh in a medium bowl. Use toothpicks to hold the potato shells open.
To the bowl add melted butter, brown sugar, 1 egg, pinch of salt and maple syrup or pancake syrup. Using an electric hand mixer blend all ingredients for about 2 minutes. Then return mixture into potato shells.
-
Twice Bake
Place potatoes back on the foil lined cookie sheet. Return to oven and bake for 20 minutes.
Carefully remove potatoes from oven and generously top with mini marshmallows. Return to oven but this time place cookie sheet on second rack in the oven.
For this next step keep the oven door ajar and set the oven to broil on high. Keep a close eye on the marshmallows and remove from oven when they begin to turn golden brown. If you’re not careful the marshmallows may start burning and could cause a fire in the oven. Serve and enjoy!
