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Twice-Baked Sweet Potatoes with Cinnamon Butter

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A cozy holiday side dish featuring roasted sweet potatoes filled with a creamy cinnamon butter mixture, twice-baked for a crispy skin and fluffy interior.

Ingredients

Scale
  • 4 medium sweet potatoes (about 2 pounds / 900 grams), scrubbed clean
  • 4 tablespoons (60 grams) unsalted butter, softened
  • 1 ½ teaspoons ground cinnamon
  • 2 tablespoons brown sugar (light or dark)
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • ¼ cup (60 ml) milk or cream (whole milk or plant-based milk)
  • A pinch of ground nutmeg (optional)
  • ¼ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prick each sweet potato a few times with a fork to let steam escape. Place them on the baking sheet and roast for 45-50 minutes, or until tender when pierced with a knife.
  3. Remove sweet potatoes from the oven and let cool for 10-15 minutes.
  4. Slice each sweet potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin border so the skins hold their shape.
  5. Add softened butter, brown sugar, cinnamon, salt, vanilla extract, milk, and a pinch of nutmeg to the sweet potato flesh. Mash together until smooth but still slightly fluffy.
  6. Spoon the sweet potato mixture back into the skins, dividing evenly and heaping slightly without spilling over.
  7. Optionally sprinkle chopped nuts on top for crunch.
  8. Return the filled sweet potatoes to the baking sheet and bake for an additional 15-20 minutes at 400°F (200°C) until tops are golden and cinnamon butter has melted and caramelized slightly.
  9. Let cool for a few minutes before serving. For crispier skins, broil for 1-2 minutes at the end, watching closely.

Notes

Do not overfill the sweet potato skins to avoid spills and uneven cooking. Leaving a little room helps the tops brown beautifully. For a vegan version, use plant-based butter and milk, and replace brown sugar with maple syrup. You can roast sweet potatoes a day ahead and complete the recipe before serving. Broil briefly at the end for crispier skins.

Nutrition

Keywords: twice-baked sweet potatoes, cinnamon butter, holiday side dish, easy sweet potato recipe, festive sides, cozy comfort food

Find it online: https://tempotaste.com/twice-baked-sweet-potatoes-with-cinnamon-butter-easy-recipe-for-perfect-holiday-sides/