Twice Baked Brown Butter Sweet Potatoes

Twice baked brown butter sweet potatoes are delicious, creamy and slightly sweet. They're perfect for the holidays or a casual weeknight.

I've been experimenting with new ways to make sweet potatoes lately. Roasting is my usual go-to, so I wanted to spice it up. I was browsing the web a bit the other day and was reminded of this twice-baked method, so thought I'd give it a go.

Sweet potatoes in any form are my side of choice for Thanksgiving. Aside from Thanksgiving, I tend to pile as many sweet potatoes into my stomach as I can in the fall/winter seasons. I simply cannot get enough. But can you blame me?

These twice baked brown butter sweet potatoes make for a perfect Thanksgiving side dish. Not only are these individual servings (which I love), but each person can choose their own toppings. This way if someone is leaning a bit healthier they can go the nut route, or if they want to indulge they can go the brown sugar nut or marshmallow route.

I kept with traditional sweet potato flavors--cinnamon, brown butter, brown sugar, pecans, marshmallows, and so forth. If you want to try something new, all the power to ya. You can still use this recipe as a base in terms of instructions, and mix up your flavors.

Also check out this bourbon sweet potato mash.

Enjoy!

📖 Recipe

Twice Baked Brown Butter Sweet Potatoes

Delicious, creamy and slightly sweet twice baked brown butter sweet potatoes. Perfect for the holidays or a casual weeknight.

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Servings: 4 Potatoes

Ingredients

• 4 medium sized sweet potatoes
• 2 teaspoon cinnamon
• 1 teaspoon salt
• 1 tablespoon maple syrup
• 1 tablespoon whole milk
• 2 tablespoon browned butter
• Toppings optional: chopped pecans brown sugar, marshmallows

Instructions

• Preheat your oven to 400℉.
• Prick the sweet potatoes with a fork to let the steam escape. Place onto a parchment-lined baking sheet and bake for about 1 hour (depending on the size). You'll know they're don when a knife/fork slides in easily.
• While they bake, brown the butter on the stovetop.
• When they're soft inside, remove from the oven and cut a slit on the top. Carefully, spoon out the insides into a medium bowl. Try to not rip the skin too much.
• In the bowl with the sweet potato, add the cinnamon, salt, maple syrup, milk, and browned butter. Mix/mash (to your liking) to combine. 
• Spoon the sweet potato mixture back into the skins.
• Top with a sprinkle of brown sugar and pecans or marshmallows, and bake for another 10 minutes.
• Enjoy warm!