Makes 4 baked sweet potatoes
YouTube instructional video is at the bottom.
What you’ll need
4 Large Sweet Potatoes
Unsalted Butter
Sugar
Brown Sugar
Vanilla Extract
Cinnamon
All Spice
Evaporated Milk
Optional ingredients
Chopped Pecans
Heavy Whipping Cream
Confectioners’ sugar
***You will already have your ingredients to make your caramel sauce***
Preparation of ingredients
***Preheat oven to 400 degrees***
Step 1- Rinse each Sweet Potato with cold water. Once done pat dry each sweet potato with napkins.
Step 2- Add 1/4 teaspoon of oil onto each sweet potato. Rub oil around each sweet potato and place into baking dish lined with aluminum foil.
Step 3- Bake Sweet Potatoes for 1 hour and 10 minutes
Step 4- Once done remove Sweet Potatoes out of oven and let cool completely.
Step 5- Take a sharp knife and cut an oval incision on top of each sweet potato. Remove sweet potato skin off top.
Step 6- Carefully dig insides out of each Sweet Potato using a spoon. Once done set aside
Making your Sweet Potato filling
***Preheat oven to 350 degrees***
Step 7- Start by mixing your sweet potatoes using a hand mixer. If you notice any strings attached to the beaters of your mixer discard by rinsing them off.
Step 8- Add Melted Unsalted butter, 1/2 Cup Sugar, 1/2 Cup brown sugar, 2 teaspoons vanilla extract, 1 heaping teaspoon of cinnamon, 1/8 teaspoon all spice, and 1/8 cup of evaporated milk. Mix all ingredients together until well combined.
Step 9- Add sweet potato mixture into all 4 sweet potato shells.
Step 10- Place in a preheated 350-degree oven and bake for 1 hour.
Step 11- Remove sweet potatoes out of oven. Set aside and let cool completely.
Making the toppings to your Twice Baked Sweet Potatoes
Making the caramel sauce
***Preheat fire to medium high heat***
Step 12- In a small pot Add 1 cup sugar, and 1/2 cup water. Stir and let come to a boil. Once at a boil let simmer for 9 to 10 minutes until mixture turns into a amber like color.
Step 13- Once your mixture turns into an amber like color, turn your fire off and stir mixture.
Step 14- Add 1 teaspoon vanilla extract, 3 tablespoons of unsalted butter and 1/3 cup evaporated milk. Mix all ingredients together. Set aside and let cool completely
Making the Whipped cream
Step 15- In the bowl of your stand mixer Add 2/3 Cup of heavy whipping cream (Cold), 1/3 Cup Confectioners’ sugar, and 1 teaspoon vanilla extract. Mix all ingredients together until cream reaches stiff peaks.
Toasting your Pecans
***Preheat oven to 400 degrees***
Step 16- Place 3/4 Cup of chopped pecans into your baking dish. Spread pecans around pan as evenly as possible.
Step 17- Place into a preheated 400-degree oven and let bake for 2 to 3 minutes. Once done remove pecans out of oven. Set aside and let cool completely.
Decorating your Sweet Potatoes (Optional)
Step 18- Pipe whipped cream onto sweet potatoes using a number 2A tip by Wilton. Drizzle caramel sauce and sprinkle toasted pecans right on top of each sweet potato.
If you are using marshmallows after you fill your sweet potatoes place marshmallows on top of each sweet potato. Place in a preheated 350-degree oven for 1 hour. To get a toasted brown color on top of your marshmallows preheat oven to 400 degrees. Place sweet potatoes into broiler part of your oven for about 1 to 2 minutes.
Serve warm or cold and enjoy!
YouTube instructional video
