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Ina Garten Twice Baked Sweet Potatoes

Ina Garten Twice Baked Sweet Potatoes
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Print Recipe

Ina Garten’s Twice Baked Sweet Potatoes are baked sweet potatoes that are scooped out, mixed with butter, cream, and warm spices, then placed back into their skins and baked again. This double-baking method creates a smooth, flavorful filling with a slightly crisp top that elevates the dish from ordinary to extraordinary.

Ingredients

Scale

  • 4 large sweet potatoes

  • 4 tablespoons butter, softened

  • ¼ cup heavy cream or milk

  • 2 tablespoons brown sugar (optional for added sweetness)

  • ½ teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • Optional toppings: chopped pecans, marshmallows, or crispy breadcrumbs

Instructions

Step 1 – Bake the sweet potatoes

Preheat the oven to 400°F (200°C). Prick the potatoes with a fork and bake for 45–55 minutes until very tender.

Step 2 – Scoop out the centers

Allow potatoes to cool slightly. Cut them in half lengthwise and gently scoop the flesh into a bowl, keeping the skins intact.

Step 3 – Mash the filling

Add butter, cream, brown sugar, cinnamon, nutmeg, salt, and pepper to the potato flesh. Mash until smooth and creamy.

Step 4 – Refill the skins

Spoon the seasoned mashed sweet potatoes back into the shells, mounding them slightly on top.

Step 5 – Bake again

Return filled potatoes to the oven and bake at 375°F (190°C) for 20–25 minutes until warmed through and lightly browned on top.

Step 6 – Serve warm

Serve immediately with your favorite holiday dishes or simple weeknight mains.

Find it online: https://inagartencooks.com/ina-garten-twice-baked-sweet-potatoes/