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.
Twice Baked Brown Butter Sweet Potatoes
- 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
- 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!