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Twice-Baked Sweet Potatoes with Cinnamon Cream Cheese, thanksgiving dinner recipes classic
Brittany Stage

Twice-Baked Sweet Potatoes with Cinnamon Cream Cheese

Sweet potatoes are baked until tender, scooped out, and whipped with cream cheese, cinnamon, and brown sugar, then stuffed back into their skins and baked again until lightly puffed and golden at the edges. They serve beautifully as individual portions at a Thanksgiving table.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium sweet potatoes roughly uniform in size, scrubbed clean
  • 1 tbsp olive oil for rubbing the skins
  • 4 oz cream cheese softened to room temperature
  • 3 tbsp unsalted butter softened
  • 3 tbsp brown sugar packed, light or dark
  • 1 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 1/4 tsp vanilla extract
  • 2 tbsp heavy cream or whole milk to loosen the filling if needed
  • 2 tbsp chopped pecans optional, for topping

Equipment

  • rimmed baking sheet
  • hand mixer or fork
  • large mixing bowl
  • spoon or small cookie scoop

Method
 

  1. Preheat your oven to 400 degrees F. Rub each sweet potato all over with a thin coat of olive oil and place them directly on a rimmed baking sheet. Prick each one a few times with a fork so steam can escape.
  2. Bake for 50 to 60 minutes, until the skins look wrinkled and slightly pulled and a fork slides into the thickest part with zero resistance. The longer bake concentrates the sweetness in the flesh. Set them aside until cool enough to handle, about 15 minutes.
  3. Slice each sweet potato in half lengthwise. Use a spoon to carefully scoop out most of the flesh into a large mixing bowl, leaving roughly a 1/4 inch shell so the skin holds its shape. Set the empty skins back on the baking sheet.
  4. Add the softened cream cheese, butter, brown sugar, cinnamon, salt, and vanilla to the bowl with the sweet potato flesh. Beat with a hand mixer on medium speed, or mash vigorously with a fork, until smooth and fluffy, about 2 minutes. If the filling feels stiff, add the heavy cream one tablespoon at a time and mix again until it is creamy and scoopable.
  5. Spoon or scoop the filling back into each potato skin, dividing it evenly and mounding it slightly above the rim. If using pecans, scatter a small pinch over the top of each one.
  6. Return the baking sheet to the oven and bake at 375 degrees F for 18 to 22 minutes, until the tops are lightly puffed and the edges of the skins look golden and a little crisp. Serve hot directly from the pan.

Notes

If making ahead, complete through step 5 and refrigerate the stuffed potatoes uncovered for 30 minutes to firm up, then cover tightly. Add 5 to 8 extra minutes to the second bake if going in cold from the fridge.