Have you bought sweet potatoes yet for your traditional casserole?
Here’s an updated twist on a side dish tradition.
This Twice-Baked Sweet Potatoes recipe is based on a
casserole I've made every holiday for years. I saw a magazine article about
making twice-baked sweet potatoes and thought, “Why can’t I do that with my
recipe?” So, I did! However, if you prefer the casserole form, then by all
means, go for it. This recipe works either way. Also, if feeding a large group,
just double the recipe.
Yield: 6
Twice-Baked Sweet Potatoes
Get the same taste as a casserole but in miniature form.
Ingredients
- 4 small sweet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons milk
- 1/4 cup light brown sugar
- 1 egg, beaten
- 1/2 teaspoon vanilla
- Pinch of salt
- For topping:
- 1/2 cup light brown sugar
- 1/3 cup flour
- 3 tablespoons unsalted butter
- 1/4 to 1/2 cup chopped pecans, to taste
Instructions
- Prick each sweet potato 3 times with a fork and place on a microwave-safe dish. Microwave on high for 9 to 12 minutes, turning the potatoes over every 3 minutes, until a wooden skewer pokes easily into the potato. (Some of the potatoes may bake faster than the others. Just removed the ones that are done and keep going with the rest, checking every 3 minutes.) Let the cooked potatoes sit for 10 minutes to cool slightly.
- To make the topping: Place all of the topping ingredients, except the pecans, into a small bowl. Using your fingers, squish the ingredients together until crumbly. Add the pecans and mix to combine. Set aside.
- To prepare the potatoes: Preheat the oven to 425 degrees F. Cut each potato in half lengthwise and, using a spoon, scoop out the flesh from the center into a large bowl, making sure to leave about 1/4-inch of the flesh inside of the potato skin. Place each potato skin shell onto a baking sheet that was sprayed with non-stick cooking spray. Bake the shells for 10 minutes, or until they are slightly dried and firm.
- While the shells bake, add butter to the bowl of sweet potato flesh and mash with a potato masher. Add the rest of the ingredients and stir until combined and fluffy.
- Remove the shells from the oven and reduce the temperature to 375 degrees F. Discard 2 of the shells since you will not have enough filling for all of them. Spoon the filling into the remaining shells and cover with the toping mixture. Return the baking sheet to the oven and bake until the topping is golden brown, about 20 to 25 minutes. Remove from the oven and allow the potatoes to rest for at least 5 minutes before serving.
- To make a casserole: Scoop all of the flesh out of the potatoes into the bowl. Mix in the rest of the ingredients as described above, and then spread into a baking dish. Sprinkle the topping over the casserole and bake until golden brown.
