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!
Scale
Ingredients
- 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 topping)
- Fresh thyme leaves for garnish
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 45-50 minutes, depending on how large the potatoes are, until they squeeze easily and are fork tender.
- 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.
- To the bowl with the potato flesh, add the melted butter, sour cream, milk or half and half and the salt and pepper. Taste the filling and adjust the seasonings if needed. Fill the potato skins with the filling, dividing them equally between the four potatoes.
- Top the potatoes with the bacon bits and parmesan cheese and place back into the oven for 20 minutes just to warm the potato filling and crisp up the tops of the potatoes.
- Garnish the sweet potatoes with fresh thyme leaves and more fresh pepper if desired.
Recipe Notes
This recipe can be easily double or tripled as needed for the holidays or larger meals!
- Category: Side Dish
- Method: Oven
- Cuisine: American
