11/2/2025
Twice Baked Sweet Potato Brie Casserole
Typically Twice Baked Potatoes are served back in their skins but we decided to take this a different route to be able to serve larger groups easier.
The creaminess of the brie mixed with the sweet potatoes, along with the tanginess of the mustard keeps this casserole a bit more on the savory side. However, the sweetness of the dates in the topping give it a nice sweet and savory combo!
- 3 medium sweet potatoes
- 8 oz brie, divided
- 3 tbsp Terrapin Ridge Farms Pecan Honey Mustard
- 1 tsp salt
- 1/4 cup chopped dates
- 1/4 cup chopped pecans
- 2 tbsp butter, melted
Preheat oven to 400F. Prick sweet potatoes with a fork and place on a baking sheet. Bake for 35-45 minutes or until potatoes are tender all the way through. Remove from oven and let cool until you can handle them.
Peel the skins off the cooked potatoes and put the cooked potato in a bowl. Add 5 oz of the brie, 3 tbsp of Pecan Honey Mustard and salt. Using a stand mixer or hand mixer, mix until the brie is mostly mixed in and potatoes are at least mostly lump free (some lumps are ok) - you will still see pieces of the brie, but those will melt in the baking process!
Preheat oven to 350F. Grease an 8x8 baking dish and spread the sweet potato mixture evenly throughout. With the remaining 3oz of brie, cut it into small chunks and space them evenly over the sweet potato mixture. In a small bowl, combine melted butter, dates and chopped pecans. Spread that evenly over the brie and sweet potato mixture.
Bake at 350F for 20-30 minutes or until brie is melted and topping is crispy. Enjoy!
