No need to save the roasting and stuffing just for turkey. Twice Baked Sweet Potatoes are filled with your choice of a sweet or savory mash of roasted sweet potato. Bake them a second time for golden, crispy edges and skin. Prep them in advance to save time cooking for a group.
Heat the oven to 400°F. Scrub the sweet potatoes, then pat dry. Poke holes in the skins using the tines of a fork, then rub each potato with 1 teaspoon olive oil and wrap in a piece of aluminum foil. Place the potatoes onto a baking sheet, then transfer to the oven. Roast 40-45 minutes, or until the flesh is very tender and the internal temperature registers 210°F using an instant read thermometer.
Unwrap the potatoes, then cool at room temperature for 10 minutes. Slice each potato in half and scoop out the flesh; leave ¼ - ½ of flesh behind to give the skins structural support.
Place the flesh into a mixing bowl and add the egg, butter, and heavy cream; mash using a potato masher or fork until the flesh is smooth and creamy and the mixture is evenly combined.
Add the mix-ins. For savory sweet potatoes, fold in 1 cup cheddar cheese, thyme, rosemary, garlic powder, onion powder, salt, and pepper. For sweeter sweet potatoes, fold in ½ cup pecans, maple syrup, cinnamon, ginger, nutmeg, allspice, and kosher salt.
Spoon or pipe the sweet potatoes back into the shells. For savory only, sprinkle the stuffed sweet potatoes with the remaining shredded cheese.
Arrange the sweet potato halves on a greased baking sheet. Roast 20 minutes, until the filling is set and the edges are golden brown. Garnish savory potatoes with fresh rosemary and a pinch of salt; garnish sweeter sweet potatoes with the remaining chopped pecans. Serve warm, right away. Enjoy!