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Twice Baked Bourbon-Hazelnut Sweet Potatoes
When I first made this dish for a dinner party, I scooped the sweet potatoes out with a spoon and accidentally left too much of the flesh clinging to their skins. The filling came together anyway — a bit more mashed potato meant a creamier texture, which turned into my new rule: under-scoop on purpose.I make them every other week now because they bridge comfort food and something special enough for guests. The bourbon adds depth without overwhelming the natural sweetness, and toasted hazelnuts bring crunch that makes each bite feel considered rather than rushed.
Ingredients
Method
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and place sweet potatoes about an inch apart so they roast evenly.
- Roast the potatoes for 50-60 minutes, turning once halfway through, until tender when pierced with a fork or instant-read thermometer reads 205°F in the center. Let cool slightly — just enough to handle (about 10 minutes).
- Make the filling. While the potatoes roast, warm olive oil in a medium skillet over medium heat. Add minced shallot and cook until translucent, about 2-3 minutes. Stir in smoked paprika and garlic powder, then pour off any excess liquid from your bourbon (save it for another use).
- Scoop out sweet potato flesh. Carefully split each potato lengthwise down the center without cutting all the way through — you want a "boat" that holds its shape. Scoop out about two-thirds of the flesh with a spoon or melon baller, leaving approximately ¼ inch around the edges to maintain structure.
- Mash and mix. In a large bowl, mash scooped potato flesh until smooth (or pulse briefly in a food processor — don't overwork it). Stir in melted butter, bourbon, heavy cream, half the hazelnuts, and half the cheese. Season with salt and pepper to taste.
- Stuff the potatoes. Divide the filling evenly among the hollowed-out potato skins, mounding generously. Sprinkle remaining cheese on top.
- Broil until golden. Place on a baking sheet under a preheated broiler for 3-4 minutes, watching carefully so edges don't burn. The top should be bubbly and lightly browned.
- Serve immediately with additional hazelnuts sprinkled on top and a drizzle of hazelnut or peanut butter if desired.
Nutrition
Notes
If you're short on time, skip peeling before toasting — the skins soften nicely while the potatoes bake. A quick run through a food processor saves you from overworking them with a fork.
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat at 375°F for about 10 minutes until warmed through and crispy on top. The filling can also be made ahead and refrigerated separately — just recombine when ready to stuff.
If hazelnuts aren't available, pecans or walnuts work beautifully. Almond butter can replace hazelnut butter for a nuttier twist with less distinct flavor. For dairy-free versions, swap the heavy cream for full-fat coconut milk and use olive oil instead of butter in the filling.
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