thanksgiving twice baked pumpkin sweet potatoes

★★★★★ 5 Reviews
Megan213 avatar
By Megan Todd
from Warren, OH

Sweet potatoes are a MUST have on our holiday menu and anytime throughout the year. We love them especially my son!! I asked him what kind of sweet potatoes for Thanksgiving this year and he said "All of them!" haha. Well, It was unanimous that the family wanted this recipe and mashed sweet potato casserole. I made this one tonight. It is an easy recipe with a nice creamy texture and a hint of sweetness. Add in the fresh ginger and they'll be begging for more! A great dish to add to any holiday meal! This dish can be prepared the night before & baked prior to serving.

Blue Ribbon Recipe

These twice baked sweet potatoes do taste of Thanksgiving and are a fantastic holiday side dish. The filling is creamy and has just enough balance of sweetness and spices. Sweet potato flavor shines bright. We used a spiced pumpkin butter for testing and it was an amazing combination with the sweet potatoes. Fresh ginger gives the easy side dish a zing. Chopped pecans and bacon on top add a bit of savoriness that's a nice contrast to the sweet potato.

— The Test Kitchen @kitchencrew
serves 8
prep time 15 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For thanksgiving twice baked pumpkin sweet potatoes

  • 4 md
    sweet potatoes, skins on and cleaned
  • 4 oz
    cream cheese
  • 4 Tbsp
    butter, softened
  • 4 Tbsp
    brown sugar, light
  • 1/2 c
    pumpkin puree or pumpkin butter
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    cinnamon, optional
  • 1 Tbsp
    ginger, fresh grated
  • 1 tsp
    vanilla
  • chopped pecans (optional)
  • crumbled crisp bacon (optional)
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How To Make thanksgiving twice baked pumpkin sweet potatoes

  • 1
    Preheat Oven to 400 degrees F. Clean potatoes, be sure to remove all string roots. Poke with a fork several times. (A nice way to take out your frustrations, haha.)
  • 2
    Line a cookie sheet with foil. Place sweet potatoes on the lined cookie sheet. Drizzle extra virgin olive oil sparingly over potatoes. (optional)
  • 3
    Bake @ 400 degrees F for one hour or until a fork can easily go in and out of the potato.
  • 4
    Remove potatoes from the oven. Leave oven on. Allow to cool for 15 minutes.
  • 5
    Cut potatoes in half.
  • 6
    Using an ice cream scoop, scoop out the meat of the potato leaving skin intact & place in a bowl. I leave a bit of the meat of potato on the edges to keep the skin from tearing. Place potatoes back on baking sheet, skin side down.
  • 7
    Add room temp cream cheese, butter, pumpkin or pumpkin butter, freshly grated ginger, nutmeg, cinnamon, brown sugar, and vanilla to the sweet potatoes.
  • 8
    Using a potato masher, combine all ingredients until you have a nice smooth mixture.
  • 9
    Spoon the mixture back into the potato skins. You can add a bit more fresh grated ginger to each potato if you prefer.
  • 10
    If preparing ahead of time, stop here and refrigerate overnight, allow to sit at room temp for 15-20 minutes before baking. If baking right away, bake an additional 20-30 minutes.
  • 11
    Sprinkle with optional chopped walnuts & crumbled crisp bacon. Serve hot.
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