Twice Baked Sweet Potatoes (Gluten Free)
These Twice Baked Sweet Potatoes are creamy, sweet and delicious. Perfect for a holiday side or a special brunch.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 6 servings
Preheat oven to 400 degrees.
Scrub and wash potatoes well and then pierce in several places with a fork.
Bake in preheated oven approximately 30-40 minutes until you can stick fork into potatoes easily.
Remove from the oven, reduce temperature to 350 degrees and allow potatoes to cool about 10 minutes.
Meanwhile add butter and cream cheese to medium mixing bowl.
Cut top off each potato and scoop potato flesh into mixing bowl.
While mixing the potatoes add the potato skins back to the oven to crisp up a bit.
Mix potatoes, butter, and cream cheese with hand mixer until smooth and creamy.
Add cinnamon and maple syrup and mix till combined.
Remove skins from oven after about 10 minutes or till desired crispness and fill with potato mixture.
Top with toasted pecans and return to the oven for about 15 more minutes
Melt 1/2 tbsp. of butter on stovetop over medium heat and add chopped pecans.
Sprinkle with cinnamon and stir.
Toast for about 5-6 minutes till they become fragrant.
Spoon on top of sweet potatoes.
Serving: 1serving | Calories: 145kcal | Carbohydrates: 17g | Protein: 2.1g | Fat: 8.2g | Saturated Fat: 4.6g | Cholesterol: 21mg | Sodium: 173mg | Potassium: 304mg | Fiber: 2.2g | Sugar: 7.7g | Calcium: 20mg | Iron: 2mg