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Twice Baked Sweet Potatoes

You'll get creamy, spiced sweet potato filling inside a sturdy roasted skin, all in just over an hour. The two-stage baking gives you a soft interior and a golden, slightly crispy top that makes this side dish feel special without any fuss.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 lbs 900 g sweet potatoes (about 4 medium)
  • 2 tbsp 30 g light butter
  • 2 tbsp 30 ml pure maple syrup
  • 2 oz 55 g reduced fat cream cheese
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1/4 tsp nutmeg
  • 1/2 tsp 3 g kosher salt

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Scrub sweet potatoes clean; do not peel.
  3. Place potatoes directly on oven rack with a baking sheet below to catch drips.
  4. Roast 45-50 minutes until fork-tender. Cool 5 minutes.
  5. Cut each potato in half lengthwise. Scoop flesh into a bowl, leaving 1/4 inch attached to skins.
  6. Add butter, cream cheese, maple syrup, paprika, cinnamon, coriander, salt, cayenne, and nutmeg to the bowl.
  7. Mash until smooth and well combined. Taste and adjust salt if needed.
  8. Spoon filling back into each potato half, mounding slightly. Arrange in a baking dish skin-side down.
  9. Bake at 400°F (200°C) for 15-20 minutes until golden and crispy at edges.
  10. Let rest 2-3 minutes before serving.

Notes

  • Swap coriander with 1/2 tsp ground ginger if needed.
  • Sprinkle chopped pecans or walnuts on top before second bake for crunch.
  • Assemble up to 8 hours ahead; refrigerate and add 5 minutes to baking time.
  • Broil last 2-3 minutes for faster browning, watching closely.