Today’s recipe is brought to you by an intense craving for Thanksgiving foods. If I could bring myself to prep an entire holiday meal just for me, one of these bad boys would be cuddled up next to some turkey and stuffing: Twice-Baked Sweet Potatoes.
Once upon a time, sweet potatoes freaked me out. They looked like a normal potato, they cooked like a normal potato, but they were bright orange inside and it made me think of carrots. And who wants to eat a potatocarrot? Not I.
Then, one fateful day, I was at a holiday dinner with my then-boyfriend’s family. They had a wonderful spread of food, almost all of which I already knew I enjoyed – but on that table was a bowl of mashed sweet potato. The person next to me handed me the bowl and I accepted with a smile, but inside I was freaking out. What if I turn it down and they’re offended? What if I try it, hate it, and promptly vomit all over this clean tablecloth?! I decided to go with the chance of the latter happening, being completely humiliated and having to walk home 50 miles in the snow. I calmly scooped a respectful amount of sweet potato onto my plate and passed the bowl to its next (decidedly more excited) recipient. As I went about eating my meal, I kept avoiding the orange mountain on the plate. I knew I had to eat it sooner rather than later, because if I really hated it I would need something else on the plate to eat immediately to get rid of the taste. I scooped a small amount onto my fork, and as I lifted it toward my mouth I could feel myself started to panic about the whole hypothetical vomiting scenario. I chewed, I swallowed, and I was shocked – I LOVED it. The consistency was creamy and the taste was sweet and flavorful. It was delicious! I patiently waited for a time when reaching for seconds was appropriate, asked if anyone else wanted more, and enthusiastically finished off the bowl.
Good grief, what took me so long?! Thankfully, I now have a great appreciation and love for sweet potatoes in just about any form – my favorite being baked.
Normally I would just bake the potato, slice it open, add a little butter and brown sugar, and consume. But the craving I had the day I made these was very specific. I wanted them Thanksgiving casserole-style, covered in marshmallows. I also wanted a gigantic portion, which was lucky because I only had sweet potatoes the size of my head. I should have taken a photo of me holding one for scale because sweetbabyjesus they were huge. It ended up taking closer to 2.5 hours for me to make them from beginning to end because of the size of the potatoes, but as long as you’re using perfectly normal-sized ones it should be more like the 1.5 hours.
I know, I know – that’s a long time to prep a side dish. But the great thing about these is that almost all of that time is just them baking in the oven, so you’re free to do other things, like prep an entree, clean the bathroom, write a short novel – whatever tickles your fancy. Plus, it’s totally worth it. I mean, just look at this:
You know what else I wanted? Honey. I wanted it drizzled with copious amounts of honey. The boyfriend had recently gifted me from a bag of goodies from the Boston Public Market, including a couple jars of Boston Honey Company’s different honeys. They’re so good and so fresh – it kicks the ass of any bear-shaped bottled brand that you’d find in a grocery store.
There’s my #ShopLocal plug of the day. But seriously – Boston Public Market, or whatever the one by you might be. Get there and support your local businesses!
Now go make some twice-baked sweet potatoes and thank me later. And when you’re thanking me, take a picture and tag #stressbaking on Instagram ????
- 2 medium sweet potatoes
- 1 tablespoon butter, melted (optional)
- Salt (optional)
- 1 teaspoon cinnamon
- 3 tablespoons cup light or dark brown sugar (can substitute honey)
- Pinch of salt
- ½ cup mini marshmallows
- Honey, for garnish
- Preheat oven to 350°F. Cover a baking sheet with aluminum foil and set aside.
- Scrub the outside of each potato to remove any dirt, then poke potatoes several times on top with a fork (the larger the potato, the more holes you'll want). If desired, coat the outside of each potato with melted butter and salt.
- Place potatoes on prepared baking sheet and bake for 60 minutes. You want them to be soft to the touch, so if they're still not soft at this point just leave them in longer until they are. The larger the potatoes, the longer they'll take to cook.
- In a medium bowl, combine cinnamon and brown sugar. Set aside.
- Once soft, slice each potato open vertically. Scoop out the inside of each potato (leaving enough against the flesh to keep it stable) and place it into your bowl of cinnamon and brown sugar. Stir to combine until mostly smooth with very few lumps - you can even use a hand mixer if you'd like.
- Place the hollowed out potato skins back in the oven for another 10 minutes.
- Remove skins from oven and fill with your prepared mixture. Top with marshmallows.
- Bake 10 minutes and then broil just until the marshmallows turn golden brown.
- Drizzle with honey and serve. Enjoy!
Pin this bad boy to Pinterest so that the recipe is easy for you to find: