Twice-Baked Sweet Potatoes
I made some twice-baked potatoes, and we loved them. We already love sweet potatoes. It just makes sense to twice-bake some sweet potatoes.
I snuck in an extra vegetable, added a little cream to make them … creamy. A sprinkle of cheese and crumbled bacon, and voila! A beautiful meal on its own, though you can add some greens if you wish.
TWICE-BAKED SWEET POTATOES
6 months+, Makes 3 servings
See my “NOTES” after the recipe for modifications and other ideas!
- 3 small sweet potatoes (smaller is better for this recipe, in my opinion)
- a little oil of choice, just for coating the potatoes before cooking
- 2 carrots, peeled and grated
- 4 pieces cooked bacon (2 for the inside, 2 for the topping)
- 1/4 cup whole milk (or coconut or almond)
- 1.5 tbsp butter (or ghee)
- pinch of salt (optional, especially if you’re using salted butter)
- First bake: Preheat the oven to 400F.
- Thoroughly clean each potato, pierce with a fork all around, coat with a little oil, and bake for 35-40 minutes. I used a glass baking dish, but you could use a metal sheet as well.
- Remove them from the oven and let them cool. THE FIRST BAKE can be done ahead of time, and the second bake can be done a different day altogether.
- (If your second bake is a different day, you’ll want to preheat the oven back to 400F.)
- Slice the potatoes in half (hamburger style… you want to make boats, not cups!).
- Scoop out the insides into a mixing bowl. Try not to tear the skin but, hey, if it happens, don’t beat yourself up about it.
- In the bowl, add the grated carrot, 2 pieces of crumbled bacon, milk, butter, and salt. Use a hand mixer, potato masher, fork, wooden spoon, or your hands to mash everything together.
- Place the empty skins into a greased baking dish (see video below).
- Scoop the mixture into the skins as evenly as you can. They will overflow.
- Bake for an additional 25-30 minutes. I look for the little tips to start turning dark (not black, just a little darker than the surrounding area). Too little time in the oven, and your carrots will be a little crunchy still.
- You can add shredded chicken, canned tuna, corn, and lots of other things in place of the carrot and bacon (or in addition to them, if you want!).
- Add cheese to the mixture.
- If you want to have melted cheese on top, sprinkle that on about 5 minutes before they are done.
- Bacon is salty. But if you’re okay with your baby trying a tiny bite, go for it! Personally, I held off on bacon for a few months with my own son, but use your best judgment!
- If you want to make these ahead of time, you can work up until step #9, then place them into the freezer.
- As I stated above, you can also do the “first bake” (up to step #3) and finish them later.
- If you slice the potatoes in half and find that the insides are just too firm to scoop out, you can either pop the halves back into the oven for 5-10 more minutes OR microwave them for 4-5 minutes.