Savory Twice Baked Sweet Potatoes
My savory twice baked sweet potatoes are made with homemade brown butter and topped with a chili-walnut mixture. They're perfect for Thanksgiving or as a side to any winter meal. With my husband and I's preference of savory over sweet, I knew I had to create a sweet potato side dish not with marshmallows but with nuts and seasonings. Although we love a good marshmallow! I hope you love it as much as we do!
Ingredients
- 2 small-medium sized sweet potatoes
- 4 Tbsp salted butter
- 1/2 cup chopped raw walnuts (unsalted/unroasted)
- 1/2 tsp chili powder (salt free)
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 tsp sea salt
Instructions
Prep and Bake the Sweet Potatoes
- Preheat oven to 430 degrees Fahrenheit and line a rimmed sheet pan with parchment paper.
- Scrub sweet potatoes clean under running water and pat dry with a kitchen towel.
- Use a fork to poke holes all around the sweet potatoes, about 20 times for each potato. Make sure each poke goes 1/4” into the potato.
- Place on the sheet pan and bake at 430 degrees Fahrenheit for 55-65 minutes or until soft when squeezed with tongs (leaking out of the holes is also an indicator they're done).
Make the Browned Butter
- While potatoes cook, add butter to a small saucepan and melt over medium heat.
- Once melted, cook for 5 minutes over medium heat, stirring occasionally until the butter turns a golden brown color and smells nutty. It will bubble and begin to foam up during this time.
- Once browned and foam has started going away, take off heat and set aside for now.
Make the Walnut Topping
- If walnuts aren’t already chopped, chop them into pieces and add to a small mixing bowl.
- Pour 1 Tbsp of the browned butter over walnuts in the bowl. Stir to evenly coat.
- Add chili powder, cumin, cinnamon, and 1/2 tsp sea salt to bowl. Stir to evenly coat. Set aside until potatoes finish cooking.
Assemble Sweet Potatoes
- When potatoes are soft and done baking, take out of oven carefully (they’ll be hot!).
- Make a slice along the top of each potato and spoon out the inside into a mixing bowl. Leave skins in place on the pan (we'll be refilling them).
- Add the rest of the browned butter from earlier into the mixing bowl along with 1/2 tsp sea salt and mix to combine with a fork, potato masher, or mixer until potatoes are fluffy.
- Spoon mixture back into the skins and top with the walnut mix.
- Place back into the oven for 5 minutes at 430 degrees Fahrenheit or until nuts are toasted. Watch them so they don’t burn. Remove from oven and enjoy!
Notes
Please see blog post for all kinds of helpful tips and storage information. You can double this recipe as many times as you'd like.
Did you make this recipe?
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This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).
Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!