Paula Deen Twice Baked Sweet Potatoes

Paula Deen twice baked sweet potatoes turn sweet potatoes, Neufchatel cheese and warm cinnamon-ginger spice into a creamy, golden side dish in about 1 hour 20 minutes. It's an easy twice baked sweet potato recipe for Thanksgiving, Sunday dinner or the Christmas table, and it's lighter than most.

Bake the sweet potatoes until they are completely soft, which takes 45 to 60 minutes at 400°F, because that is what makes the filling smooth. Pull them early and the flesh stays firm and stringy, so the filling never turns silky.

Paula mashes the flesh in a food processor with Neufchatel cheese and warm skim milk instead of butter and cream, so the filling stays light but still tastes rich. Brown sugar, cinnamon and ginger give it a warm, mildly sweet flavor that works next to a savory main.

Paula Deen Twice Baked Sweet Potatoes

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

10

minutes

Calories

120

kcal

Soft sweet potato flesh is whipped with Neufchatel cheese, milk and warm spices until smooth, then piled back into the skins. A second bake turns the tops golden while the filling stays creamy.

Ingredients

• 4 large sweet potatoes
  

• 4 oz Neufchatel cheese
  

• 1/4 cup warm skim milk
  

• 1 tablespoon light brown sugar
  

• 1 teaspoon ground cinnamon
  

• 1/2 teaspoon ground ginger
  

• to taste kosher salt and freshly ground black pepper
  

Directions

• Bake the potatoes: Heat the oven to 400°F and set 4 large sweet potatoes on a baking sheet lined with parchment paper or foil. Bake them for 45 to 60 minutes, until a knife slides in easily.
• Cool and scoop: Let the potatoes cool for 5 minutes so you can handle them. Then split each one and carefully scoop the flesh into the bowl of a food processor, leaving the shells whole.
• Make the filling: Add 4 oz Neufchatel cheese, 1/4 cup warm skim milk, 1 tablespoon light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and kosher salt and black pepper to taste. Process until the mixture is completely smooth.
• Fill the shells: Divide the filling evenly between the sweet potato shells. Set them on a sheet tray so they bake without tipping.
• Bake until golden: Bake the filled potatoes for 15 minutes. They are ready when the tops turn golden.

Tools for this recipe

• Cuisinart 14-cup food processor, Nordic Ware half sheet pan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make twice baked sweet potatoes ahead of time?

Yes, you can bake the potatoes, fill the shells and refrigerate them covered until you are ready for the second bake. Since they go in cold, give them a few extra minutes in the oven so the centers heat through.

Can I use regular cream cheese instead of Neufchatel?

Regular cream cheese works fine as a swap, since Neufchatel is just a lower-fat cream cheese. The filling will be a little richer and the flavor nearly the same.

How do I store leftover twice baked sweet potatoes?

Keep them in an airtight container in the fridge for a few days. Reheat them in a 350°F oven until hot, because the microwave can leave the filling a bit gummy.

Can I mash the filling without a food processor?

A potato masher or an electric mixer will do the job. The filling will be slightly less silky, so mash well and beat in the milk a little at a time.

What is the biggest mistake with twice baked sweet potatoes?

Taking the potatoes out of the oven before they are fully tender is the most common problem. Underbaked flesh stays firm and fibrous, so the filling comes out lumpy instead of smooth.