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Brown Sugar Twice Baked Sweet Potatoes

Deliciously creamy and sweet twice baked sweet potatoes filled with a rich mixture of cream cheese, brown sugar, and warm spices, perfect for chilly evenings and festive meals.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 366
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces sweet potatoes (about 5-7 ounces each) Choose firm potatoes with smooth skin.
  • 4 ounces cream cheese, at room temperature Make sure it's softened to avoid lumps.
  • 1/4 cup brown sugar
  • 2 tablespoons butter, melted and softened to room temperature Use less salt if using salted butter.
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • to taste salt and pepper
Optional Toppings
  • to taste mini marshmallows Toast lightly if desired.
  • to taste crushed pecans or walnuts

Method
 

Preparation
  1. Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Scrub and dry the sweet potatoes, then prick each one 8 to 10 times with a fork.
  3. Place the potatoes on the prepared baking sheet and bake for about 1 hour, or until tender.
Filling Preparation
  1. While the potatoes bake, mix together the room-temperature cream cheese, brown sugar, butter, cinnamon, nutmeg, salt, and pepper in a bowl until combined.
Assembling the Potatoes
  1. Let the baked potatoes cool slightly, then cut each in half lengthwise.
  2. Scoop the flesh into the bowl with the creamy mixture, leaving a thin rim in each skin.
  3. Mix until creamy and evenly combined, then refill the skins with the mixture.
  4. Top with mini marshmallows or nuts if desired.
Final Baking
  1. Return the filled potatoes to the oven and bake for about 5 minutes until heated through.
  2. If toasting marshmallows, do so briefly, watching closely to avoid burning.

Notes

These potatoes can be prepared up to 2 days ahead. Cover and refrigerate until ready to bake. For freezing, cool and wrap each half, storing in a freezer-safe container for up to 2 months. Reheat as necessary.