Twice baked Sweet Potatoes | Baked sweet potatoes with whipped cream pecans and caramel on top.

Rinse the sweet potatoes with cold water.

Preheat the oven to 400°F.

Prepare an 11x17 baking pan with aluminum foil.

Rub vegetable oil onto each sweet potato.

Place the sweet potatoes in the baking pan and bake in the preheated oven for 1 hour and 20 minutes.

Check if the sweet potatoes are done by ensuring the skin is wrinkly and a fork can easily pierce through.

Let the sweet potatoes cool completely after baking.

Preheat the oven to 400°F for roasting pecans.

Spread 2/3 cup of chopped pecans in an 8x8 baking pan and roast in the oven for 2 to 3 minutes.

Remove the pecans from the oven and let them cool completely.

Prepare the caramel sauce by combining 2/3 cup of sugar, 1/8 teaspoon of salt, and 1/3 cup of water in a medium pot.

Simmer the mixture for 8 to 10 minutes without stirring until it resembles an amber color.

Turn off the heat and add 2 tablespoons of cubed unsalted butter, 1/4 cup of heavy whipping cream, and 1 teaspoon of vanilla extract to the caramel, stirring well.

Let the caramel sauce cool completely.

Chill a mixing bowl and whisk attachment in the refrigerator for making whipped cream.

Add 1 cup of cold heavy whipping cream, 1/4 cup of confectioner sugar, 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt to the chilled bowl.

Mix on medium-low speed to incorporate, then increase to high speed and whip for 2 to 3 minutes until stiff peaks form.

Refrigerate the whipped cream for 30 minutes to 1 hour before serving.

Cut an oval incision at the top of each baked sweet potato and remove the skin.

Scoop out the insides of the sweet potatoes into a medium bowl, being careful not to damage the sides.

Mash the sweet potato insides until smooth, using a spoon or potato masher.

Add 1/2 cup of sugar, 1/2 cup of brown sugar, 4 tablespoons of melted unsalted butter, 1/2 cup of room temperature evaporated milk, 2 to 3 tablespoons of caramel sauce, 3 teaspoons of vanilla extract, 1 1/2 teaspoons of cinnamon, 1/8 teaspoon of nutmeg, 1/8 teaspoon of all spice, and 1/4 teaspoon of salt to the mashed sweet potatoes.

Stir the mixture gently until combined, then use a hand mixer on high speed for 1 minute to remove any strings.

Equipment Needed

Spice Level:

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