Twice-Baked Sweet Potatoes

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Servings: 6 Difficulty: Intermediate
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Creamy, garlic-infused sweet potato skins baked to golden perfection
Twice-Baked Sweet Potatoes recipe image
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Twice-Baked Sweet Potatoes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 55.9

Description

These Twice-Baked Sweet Potatoes are a comforting and elegant side dish that balances earthy sweetness with savory richness. Roasting the sweet potatoes whole concentrates their natural sugars, while roasting the head of garlic creates a mellow, nutty flavor that melds beautifully with the creamy filling. The result is a tender, fluffy interior nestled within crispy, caramelized skins. Perfect for holiday gatherings, cozy weeknight dinners, or as a hearty addition to a vegan feast. This recipe transforms simple ingredients into a restaurant-quality presentation that is both visually appealing and deeply satisfying. The contrast between the soft, spiced mash and the sturdy potato shell offers a delightful textural experience.

Ingredients

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Trim the top off the head of garlic to expose the cloves, but keep the head intact. Wrap the garlic head loosely in aluminum foil.
  3. Wash the sweet potatoes thoroughly and prick each one several times with a fork to allow steam to escape.
  4. Place the wrapped garlic and the sweet potatoes directly on the oven rack or on a baking sheet.
  5. Roast for 1 to 1 1/4 hours, or until the sweet potatoes are tender when pierced with a fork and the garlic is soft.
  6. Remove from the oven and let cool until they can be handled. Squeeze the roasted garlic cloves out of their skins into a bowl; you should have about 2 tablespoons of pulp.
  7. Slice a thin strip off the top of each sweet potato and scoop out the flesh, leaving about 1/2-inch of flesh attached to the skin to form a shell. Place the skins on a baking sheet.
  8. In a large bowl, mash the scooped sweet potato flesh with the roasted garlic pulp, vegan sour cream, salt, and pepper until smooth and creamy.
  9. Spoon the mashed mixture back into the sweet potato shells, mounding it slightly higher than the rim.
  10. Return the baking sheet to the oven and bake for 15 minutes, or until the filling is heated through and the tops are lightly browned.
  11. Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 55.9kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.4mg1%
Total Carbohydrate 12.4g5%
Dietary Fiber 0.8g4%
Sugars 0.4g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, you can add a teaspoon of maple syrup or a pinch of cinnamon to the mashed filling.

If you prefer a crispier skin, brush the outside of the potato shells with a little olive oil before the final bake.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for best texture.

Ensure your sour cream alternative is well-drained if it is watery, to prevent the filling from becoming too loose.

Keywords: sweet potato, twice baked, roasted garlic, vegan, side dish, healthy, holiday dinner, comfort food, vegetarian, gluten free, baked potatoes, savory
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