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Twice Baked Bourbon-Hazelnut Sweet Potatoes

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“A favorite sweet potato recipe that is quick to put together (other than the roasting time). It's a GREAT Thanksgiving make-ahead. Plus it's nice to have some side dishes that are prepared for individual servings--they just look pretty that way!”
READY IN:
2hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Oil the sweet potatoes and roast on rimmed baking sheet until very tender, 1 to 1 ½ hours. (You can nook them in the microwave to speed the roasting time!).
  2. Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl—it should just fall out of the skin.
  3. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
  4. Mix in the crème fraiche, 4 Tbs. butter, syrup, bourbon, 1 teaspoons cinnamon, 3/4 teaspoons nutmeg, 1 teaspoons salt and pepper to taste.
  5. Using a hand mixer (or immersion blender), puree until smooth.
  6. Scoop the potato puree back into the bottom halves.
  7. Mix the remaining 2 Tb. of butter and ¼ teaspoons nutmeg with the panko and chopped nuts. Salt and pepper to taste.
  8. Sprinkle the mixture over the tops of the sweet potatoes.
  9. Bake another 15-20 minutes until warmed through and golden on top!
  10. * These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes--until warmed through or cheat and rewarm in the microwave. *smile* I won't tell!

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