Twice Baked Sweet Potatoes

Prep Time: 1½ Hours

Yields: 8 Servings


Everyone knows in the south we pride ourselves on our cooking, and no southern meal would be complete without a sweet potato dish. This recipe is indeed a delight to share with friends and family at holiday dinners or any "delightful" occasion.


4 medium sweet potatoes

1½ cups brown sugar, divided

1 large egg

4 tbsps butter, softened and divided

¼ cup evaporated milk

1 tsp pure vanilla extract

½ tsp ground nutmeg

½ tsp ground cinnamon

¾ cup crushed corn flakes cereal

½ cup chopped pecans


Preheat oven to 350°F. Pierce sweet potatoes with a fork and wrap each potato tightly with foil. Bake 45 minutes or until soft. Remove from oven and allow to cool slightly. Cut potatoes in half lengthwise and scoop flesh into a large mixing bowl, careful not to tear shell, leaving a ½-inch interior border inside shell. Place sweet potato shells on a baking sheet and set aside. To flesh, add 1 cup brown sugar, egg, 2 tablespoons butter, milk, vanilla, nutmeg and cinnamon, mixing well to incorporate. Fill each sweet potato shell with ⅓ cup of filling. In a small mixing bowl, combine cereal, pecans, remaining brown sugar and butter. Sprinkle topping evenly over each sweet potato. Bake 15 minutes or until topping is lightly browned and potato is heated through.