Twice baked sweet potatoes from smithfield –Today, I want to share a delightful recipe for Twice Baked Sweet Potatoes. This dish is not only delicious, but it’s also a healthy option that’s perfect as a side or even a main dish. Here’s how you can make it at home!
Twice Baked Sweet Potatoes
These twice baked sweet potatoes are creamy, flavorful, and incredibly easy to prepare. The process might take a little time, but I assure you, the end result is worth every minute.
Ingredients
- 4 medium-sized sweet potatoes
- 2 tablespoons olive oil
- Salt, to taste
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the sweet potatoes. Using a fork, poke several holes in each potato to allow steam to escape during cooking.
- Rub the sweet potatoes with olive oil and sprinkle with salt. Place them on a baking sheet.
- Bake in the preheated oven for about 45-60 minutes, or until they are tender and easily pierced with a fork.
- Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.
- Cut each potato in half lengthwise and gently scoop out the flesh into a mixing bowl, leaving a thin layer of flesh inside the skins.
- Add the sour cream, milk, half of the cheese, green onions, garlic powder, paprika, and black pepper to the bowl. Mix everything together until creamy and well-combined.
- Carefully spoon the mixture back into the sweet potato skins. Top each potato with the remaining cheddar cheese.
- Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow to cool for a few minutes. Garnish with extra green onions if desired, and enjoy!
I hope you enjoy making and tasting these twice baked sweet potatoes as much as I do! They’re perfect for gatherings or a comforting night in.