Twice baked sweet potatoes aren’t just for Thanksgiving dinner! Serve them year round with pork, poultry or fish for a mouth-watering, healthy meal.
Prep Time 10mins
Cook Time 1hr30mins
Total Time 1hr40mins
Author Cheryl Najafi
2Tbspunsalted butterat room temperature
1/2tspsaltplus more to taste
1/4tspchipotle chili powder
maple syrupfor drizzling
Preheat oven to 350 degrees. Scrub potatoes clean under cool running water then pat completely dry. Poke several holes in each potato using a fork. Place on a rimmed baking sheet and bake for about 1 hour (depending on size and thickness) until just tender.
Using an oven mitt to hold the potatoes, cut off tops then use a spoon to carefully scoop out the insides into a bowl. Be sure to leave a ½" border intact along the sides and bottom of the potato skins for structure.
Mash sweet potatoes in the bowl using a fork until nearly smooth then add softened butter, brown sugar, salt and chili powder. Stir until completely combined. Add salt and additional chili powder to taste. Spoon the entire amount of mashed sweet potatoes back into hollowed-out potato ‘boats,’ mounding the tops.
Sprinkle top of potatoes with chopped pecans then return to oven for 25–30 minutes until filling is heated through and lightly brown on top. Serve nice and hot drizzled with maple syrup. Enjoy!
If you don’t have chipotle chili powder on hand, use regular chili powder or smoked paprika instead!