These Twice Baked Sweet Potatoes are so buttery and creamy, topped with crunchy bacon and salty parmesan cheese. A delicious and unique the fall side dish!
Ingredients
Scale
- 4 large sweet potatoes
- 3 tablespoons butter, melted
- 2 tablespoons sour cream
- 2 tablespoons whole milk or half & half
- 1/2 teaspoon kosher salt
- Fresh black pepper to taste
- 1/4 cup bacon bits (can also use 4 strips of cooked, chopped bacon)
- 1/4 cup grated parmesan cheese (for garnish)
- Fresh thyme leaves for garnish (optional)
Instructions
- Preheat the oven to 400 degrees. Scrub the potatoes well and then dry with a paper towel. Pierce the potatoes several times with a fork and place on a baking sheet. Bake the sweet potatoes for 50-55 minutes until tender, more or less time might be needed depending on how large the potatoes are.
- Cut the top third off of the potatoes and then let them cool enough so that you can handle them. Scoop out the flesh into a bowl, leaving about a half inch border around the inside of the potatoes.
- Add melted butter, sour cream, milk or half and half and the salt and pepper to the bowl. Taste the filling and adjust the seasonings if needed. Fill the potato skins, dividing the filling equally between the four potatoes.
- Top the potatoes with the bacon bits and parmesan cheese and place back into the oven for 10-15 minutes just to warm the potato filling and crisp up the tops of the potatoes.
- Garnish the sweet potatoes with fresh thyme leaves if desired.
Recipe Notes
Store: Store in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat the potatoes in the microwave or in a 375 degree oven until warmed through.
- Category: Side Dish
- Method: Oven
- Cuisine: American
