Twice Baked Sweet Potatoes
Serves 410 mins prep60 mins cook
When it comes to Thanksgiving, the side dishes often steal the show. These Twice-Baked Sweet Potatoes with Crumble Topping, Bacon, and Marshmallows are no exception. Combining the natural sweetness of sweet potatoes with the perfect balance of savory and crispy toppings, this dish is guaranteed to become a family favorite. Plus, it’s entirely gluten-free, making it an inclusive option for everyone at the table!
0 servings
What you need
Instructions
0 Bake the Sweet Potatoes• Preheat your oven to 400°F (200°C).• Wash and dry the sweet potatoes. Pierce each potato a few times with a fork, place on a baking sheet, and bake for 45-60 minutes, or until tender.• Let the sweet potatoes cool slightly. 1 Prepare the Mashed Sweet Potato Mixture• Cut each sweet potato in half lengthwise. Scoop out most of the flesh, leaving the skins intact to form a shell.• Mash the sweet potato flesh in a bowl. Mix in butter, maple syrup, cinnamon, and salt until smooth and well combined. 2 Make the Crumble Topping• In a separate bowl, combine coconut sugar, gluten-free flour, oats, and cinnamon. Mix in the melted butter until crumbly. 3 Stuff and Assemble• Spoon the mashed sweet potato mixture back into the sweet potato skins, filling each generously.• Sprinkle the crumble topping evenly over each stuffed potato. 4 Bake the Stuffed Sweet Potatoes• Place the stuffed sweet potatoes back on the baking sheet. Bake at 375°F (190°C) for 15-20 minutes, or until the topping is golden and crispy. 5 Add Bacon and Marshmallows• Remove the sweet potatoes from the oven. Sprinkle crumbled bacon and marshmallows on top of each potato.• Return to the oven and broil for 2-3 minutes, watching closely to prevent the marshmallows from burning. 6 Serve• Let the sweet potatoes cool for a couple of minutes, then serve warm. Enjoy this sweet and savory twist on a classic!View original recipe