Creamy Stuffed Potatoes (Print Version)
# Ingredients:
→ For the base
01 -
4 tablespoons softened unsalted butter
02 -
4 medium-sized sweet potatoes, cleaned thoroughly
03 -
2 tablespoons of brown sugar
04 -
A pinch of salt and freshly ground black pepper (to your liking)
05 -
1 teaspoon of cinnamon powder
06 -
¼ teaspoon nutmeg powder
07 -
A little milk or cream to adjust texture if needed
→ For topping (optional)
08 -
Chopped fresh herbs like parsley or chives
09 -
Extra brown sugar for sprinkling on top
10 -
A dollop of sour cream
# Instructions:
01 -
Turn your oven on to 375°F (190°C) and let it preheat. Rinse the sweet potatoes well, poke them a few times with a fork to let steam escape, and line them up on a baking sheet. Bake until they’re super soft—a knife will slide in easily—this usually takes around an hour, depending on how big they are.
02 -
Once the sweet potatoes are warm but safe to handle, cut them lengthwise down the middle. Grab a spoon and gently scoop most of the filling into a bowl, but leave a small border (about ¼ inch) of potato inside each skin to give them some structure.
03 -
In the bowl with the sweet potato flesh, add butter, cinnamon, brown sugar, and nutmeg. Mash it all up until smooth, blending everything together well. If the mix seems a little stiff, stir in a bit of milk or cream until you like the texture. Sprinkle in some salt and pepper to suit your taste.
04 -
Take the mashed sweet potato mixture and spoon it back into the empty skins, splitting it as evenly as you can. You can either smooth the tops or leave them rough with little peaks for a homey look.
05 -
Put the stuffed sweet potatoes back onto the baking sheet. Bake at the same 375°F for another 15-20 minutes, or until the tops get a little browned and everything is hot all the way through.
06 -
Let the sweet potatoes cool for several minutes after pulling them out of the oven. If you'd like, top them off with sour cream, a sprinkle of brown sugar, or some fresh herbs before serving.
# Notes:
01 -
Make them ahead! You can stuff the skins a day before and keep them in the fridge. Just pop them in the oven and bake for 5-10 extra minutes the next day.
02 -
Skip the sweet flavors and go savory! Replace the sugar and spices with shredded cheese, green onions, and crispy bacon.
03 -
For a nutty crunch, mix some chopped pecans into the filling or drizzle maple syrup over the top.