Twice-Baked Sweet Potatoes
- 20m Prep Time
- 1h 0mCook Time
- 1h 20mReady In
6 servings For a different flavor profile, top these with lots of butter, some brown sugar, nutmeg, and pecans or black walnuts, and replace the sherry with bourbon or 1 teaspoon vanilla. Marshmallows may be substituted for the bread crumb and butter topping.
Ingredients
- 3 large sweet potatoes, scrubbed
- 2 tablespoons butter, softened
- ¼ cup heavy cream, warmed
- ½ teaspoon salt
- (2 tablespoons dry sherry)
- 1 (Au Gratin II) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 large sweet potatoes, scrubbed
- 2 tablespoons butter, softened
- ¼ cup heavy cream, warmed
- ½ teaspoon salt
- (2 tablespoons dry sherry)
- 1 (Au Gratin II)
Let's Cook
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Step 1.
Bake until tender: 3 large sweet potatoes, scrubbed
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Step 2.
Reduce the oven temperature to 375°F. Halve the sweet potatoes lengthwise and scrape most of the pulp into a bowl, leaving ¼-inch shells. For a savory dish, season the pulp as for Twice-Baked Potatoes. For a sweet dish, mix in any of the suggestions in Mashed Sweet Potatoes, or add the following: 2 tablespoons butter, softened; ¼ cup heavy cream, warmed; ½ teaspoon salt; (2 tablespoons dry sherry)
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Step 3.
Beat with a fork until fluffy. Fill the shells and place on a baking sheet. If desired, cover the tops with: (Au Gratin II)
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Step 4.
Bake the sweet potatoes until browned, about 20 minutes.