Step 1

Initial Bake: Preheat your oven to 375°F (190°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake until tender, about 1 hour.

Step 2

Prepare the Filling: Cut the sweet potatoes in half lengthwise and scoop out the flesh, leaving a thin layer to maintain the skins' structure. In a bowl, mash the sweet potato flesh with butter, brown sugar, cinnamon, and nutmeg until smooth. Add a splash of milk or cream if the mixture is too thick. Season with salt and pepper to taste.

Step 3

Stuff the Skins: Spoon the mixture back into the sweet potato skins. If desired, top with a dollop of sour cream or sprinkle with additional brown sugar or cinnamon for extra flavor.

Step 4

Final Bake: Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, until the tops are lightly browned and the filling is heated through.

Step 5

Serve: Enjoy the twice baked sweet potatoes warm, with additional toppings if desired.