Twice Baked Sweet Potatoes
Sweet potato, brown sugar, butter and cinnamon makes this the perfect Thanksgiving side dish. But don’t just leave it for the holidays. These sweet potatoes are also great for fall family dinners. Make it extra sweet with a toasted marshmallow topping or go for more of a streusel topping with buttered pecanso.
Scale
Ingredients
Scale
- 4 medium Triple S Sweet Potatoes
- 3 tablespoons brown sugar
- 3 tablespoons Hiland Butter, melted
- 1 cup Hiland Sour Cream
- 1 tablespoon Griffins Original Syrup
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- Toppings:
- 1 cup mini marshmallows or 1 tablespoon Hiland butter, melted
- 1 cup chopped Knight Creek Pecan Farms
- Heat oven to 400 degrees. Wash and dry sweet potatoes. Poke each sweet potato several times with a fork. Place on a baking sheet, and bake 50-55 minutes until tender and done.
- Blend together brown sugar, melted, sour cream, syrup, salt and cinnamon.
- Cut warm sweet potatoes in half and gently scoop out sweet potatoes, keeping skin intact. Add sweet potato to brown sugar mixture, and blend until smooth. Add mixture back to each sweet potato skin, smoothing out the tops.
- For marshmallow topping, evenly distribute marshmallows over each potato. For pecan topping, combine butter with pecans, then evenly distribute over each potato. Bake in a preheated 350-degree oven for 10 minutes. For a more toasted look for the marshmallow topping, broil for just 30 seconds to 1 minute, watching closely so they don’t burn.