thanksgiving twice baked pumpkin sweet potatoes
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 and 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.
Ingredients
- 4 medium sweet potatoes, skins on and cleaned
- 4 ounces cream cheese
- 4 tablespoons butter, softened
- 4 tablespoons brown sugar, light
- 1/2 cup pumpkin puree or pumpkin butter
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon, optional
- 1 tablespoon ginger, fresh grated
- 1 teaspoon vanilla
- - chopped pecans (optional)
- - crumbled crisp bacon (optional)
How To Make thanksgiving twice baked pumpkin sweet potatoes
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Step 1Preheat 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.) -
Step 2Line a cookie sheet with foil. Place sweet potatoes on the lined cookie sheet. Drizzle extra virgin olive oil sparingly over potatoes. (optional)
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Step 3Bake @ 400 degrees F for one hour or until a fork can easily go in and out of the potato.
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Step 4Remove potatoes from the oven. Leave oven on. Allow to cool for 15 minutes.
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Step 5Cut potatoes in half.
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Step 6Using 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.
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Step 7Add room temp cream cheese, butter, pumpkin or pumpkin butter, freshly grated ginger, nutmeg, cinnamon, brown sugar, and vanilla to the sweet potatoes.
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Step 8Using a potato masher, combine all ingredients until you have a nice smooth mixture.
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Step 9Spoon the mixture back into the potato skins. You can add a bit more fresh grated ginger to each potato if you prefer.
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Step 10If 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.
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Step 11Sprinkle with optional chopped walnuts & crumbled crisp bacon. Serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
