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Twice Baked Sweet Potatoes

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These twice baked sweet potatoes are like a hug in edible form—fluffy, warmly spiced, and just sweet enough. With cinnamon, brown sugar, and a hint of nutmeg, they’re a fall favorite you’ll crave year-round. Dress them up with sour cream or enjoy as-is—they’re cozy comfort in every scoop.

Ingredients

• 4 medium sweet potatoes, scrubbed
• 4 tbsp unsalted butter, softened
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup sour cream (optional, for topping)
• Salt & pepper to taste
• Milk or cream, as needed for creamy texture

Instructions

Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake on a foil-lined tray for 45–60 minutes, or until tender.

Let cool slightly, then cut each potato in half lengthwise and scoop the flesh into a bowl, leaving a thin shell.

Mash the sweet potato flesh with butter, brown sugar, cinnamon, nutmeg, salt, and pepper. Add a splash of milk or cream until it’s smooth and fluffy.

Spoon the filling back into the sweet potato shells.

Return to oven and bake for 15–20 minutes until heated through and slightly golden on top.

Serve warm, optionally topped with a dollop of sour cream.

Nutrition

Find it online: https://thecomfortspoon.com/twice-baked-sweet-potatoes/