Twice Baked Sweet Potatoes
Twice Baked Sweet Potatoes with Bourbon and Hazelnuts – This might just be the only sweet potato recipe you’ll ever need!
Thanksgiving can be a little overwhelming for first time hosts.
Heck, Thanksgiving can cause anxiety in award-winning chefs… Don’t feel bad if the thought of it gives you hives!
Today I’m sharing some helpful Thanksgiving planning tips to get you off on the right track.
1. Pour yourself a glass of wine before you start planning. This is key.
2. Plan a traditional Thanksgiving feast with all the nostalgic foods you love, but let your creative juices flow on the side dishes.
3. Organize the meal with your cookware, oven, and range in mind. How many sauce pots, pie pans, and baking dishes do you have available? Assign them to your dishes. Take the number of ovens and burners you have into consideration. That might help you decide between mashed sweet potatoes, roasted sweet potatoes, or sweet potato pie.
4. Write down your menu, gather your recipes, then make a thorough grocery list. You don’t want to be running back to the store at the last minute!
5. Make a checklist of dishes to cook, and other preparations to be made. Try to plan what you are going to do on the days before, so your checklist isn’t daunting Wednesday night.
6. Whenever anyone offers to bring an item, be ready to hand something off with a big “THANK YOU!” Some good items to delegate (or buy pre-made) are…
Twice Baked Sweet Potatoes
- 3 pounds sweet potatoes (about 6, round, not skinny)
- 2 tablespoons vegetable oil
- 1/2 cup crème fraiche or cream cheese
- 6 tablespoons melted butter divided
- 2 tablespoons pure maple syrup
- 2 tablespoons bourbon
- 1 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg divided
- 1/4 cup chopped hazelnuts or pecans, walnuts...
- 1/4 cup panko bread crumbs
- Salt and pepper
- Preheat the oven to 350 degrees F. Brush the sweet potatoes with oil and roast on a rimmed baking sheet until very tender, 1 to 1 1/2 hours. (You can nuke them in the microwave to speed the roasting time if needed.)
- Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl. It should be soft enough to just fall out of the skin. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
- Add the crème fraiche, 4 tablespoons butter, maple syrup, bourbon, 1 teaspoon cinnamon, 3/4 teaspoon nutmeg, 1 teaspoon salt, and pepper to taste, to the sweet potatoes in the bowl. Using a hand mixer (or immersion blender), puree until smooth.
- Scoop the potato puree back into the bottom halves of the potatoes. Mix the remaining 2 tablespoons of butter and 1/4 teaspoon nutmeg with the panko bread crumbs and chopped nuts. Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes.
- Bake another 15-20 minutes until warmed through and golden on top. *These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes—until warmed through or cheat and rewarm in the microwave.
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