Twice Baked Candied Sweet Potatoes
Twice Baked Candied Sweet Potatoes are the ultimate comfort food, blending creamy sweet potatoes with a luscious caramelized glaze that tantalizes your taste buds. Infused with warm spices and topped with crunchy nuts, this dish is perfect for family gatherings or cozy dinners. Easy to prepare ahead of time, these delightful potatoes make both a stunning side dish and a decadent dessert alternative that will leave everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 4 tbsp unsalted butter, softened
- 1/2 cup dark brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1/2 cup toasted pecans or walnuts, chopped
- 1 cup mini marshmallows (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce each sweet potato several times with a fork and bake on a foil-lined baking sheet for about 45 minutes until tender.
- Let cool slightly, then slice in half lengthwise and scoop out the insides into a mixing bowl.
- Add butter, brown sugar, cinnamon, nutmeg, and chopped nuts to the sweet potato flesh; mash until smooth.
- Fill each potato skin with the mixture and top with mini marshmallows if desired.
- Bake at 350°F (175°C) for about 20 minutes until heated through and slightly golden on top.
Nutrition
- Serving Size: 1 potato half (150g)
- Calories: 290
- Sugar: 24g
- Sodium: 65mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 20mg
Keywords: - For extra crunch, sprinkle additional nuts on top before the final bake. - Substitute brown sugar with maple syrup for a unique flavor twist. - Leftovers can be stored in an airtight container in the fridge for up to three days; reheat at 350°F.