Twice Baked Savory Sweet Potato Casserole
Twice Baked Sweet Potatoes are so easy they practically don’t need a recipe. They bake, then they get whipped, then they get baked some more. Instead of putting them back in their skins, we put them in a casserole that can be held easily before cooking at the last minute for a ridiculously easy but terrifically satisfying side dish.
I’m not a fan of super sweet main courses as a rule, but I am especially offended by sweet potatoes coated in sugar and marshmallows.
Dessert is later, people.
No sugar, hardly any salt and just a smidge of cream and butter to enhance the sweet potatoes. Yes. This is Twice Baked Savory Sweet Potato Casserole, after all.
These might be yams. Or they might be sweet potatoes. Depending on where you live, one might be more readily available. Both will work.
Sometimes life puts you at a crossroads: Do you buy yams or sweet potatoes? They often look identical, but I’ve found that “yams” can be as low as 79 cents per pound, while “sweet potatoes” cost $2.49 per pound. So, what’s the difference between a sweet potato and a yam? At most grocery stores, absolutely nothing. It’s all a facade! Bon Appetit
Bake (or microwave) the pierced sweet potatoes on a baking sheet. The natural sugar in them will get all over the oven if they aren’t on a baking sheet.
When they are soft when you press them, they’re done. Split them in half lengthwise and let them cool down for a few minutes so you don’t burn your fingers.
Those natural sugars are no joke.
Put them in a mixing bowl and mash them a little bit with a spoon or a potato masher. Add the cream, the garlic powder and the salt and whip for a few minutes using your hand mixer. (Affiliate link. Click here for details.)
Smooth them into a 2 quart casserole dish and dot with butter. (Isn’t the color difference between these two pictures crazy?) Sprinkle on some paprika.
You can hold them at this point for a few hours at room temperature or overnight in the fridge.
Bake at 450 degrees to warm back up and broil for a few minutes to crisp top.
Twice Baked Sweet Potatoes are seriously addictive, and so easy to make they might become part of your weekly menu schedule.
Twice Baked Savory Sweet Potato Casserole
Ingredients
- 2 pounds Fresh Sweet Potatoes or Yams (about 4 small)
- 1/2 tsp Kosher Salt
- 1/2 tsp Garlic Powder
- 1/4 cup Heay Cream
- 1 tbsp Butter
- paprika, sprinkled on top of casserole
Instructions
- Preheat Oven to 350 Degrees
- Pierce skin of each potato with a fork, and bake for 1 hour to 1 hour and 15 minutes, until soft. Conversely, microwave at full power in 5 minute increments until soft to the touch. (Probably 15 minutes total.)
- Cut each potato in half and scoop out flesh into mixing bowl.
- Add salt, garlic powder and heavy cream and mix well, using hand mixer or whipping well by hand. Put potato mixture in sprayed casserole. Potatoes can be held at this point until needed: refrigerate if the potatoes will be held for more than an hour, and allow to come to room temperature before broiling.
- Dot top of casserole with butter and sprinkle with paprika.
- Heat casserole through at 450 degrees if allowed to come to temp prior, then broil until crispy and browned, about 5 minutes.
I do not bake my sweet potatoes. I boil them on the stovetop. I peel them under running water when I am in a hurry. I place them in a large pan with tons of butter or margarine some water and brown sugar, salt, and pepper.