Twice Baked Sweet Potatoes are a delicious blend of comfort food and elevated flavor. This cozy-yet-sophisticated dish begins with baking whole sweet potatoes until tender, then scooping out the flesh and mixing it with butter, brown sugar, and warm spices. The creamy filling is spooned back into the skins and baked again until golden and aromatic. The result? Crispy edges, a smooth and flavorful center, and a dish that’s as beautiful as it is satisfying.
Why You’ll Love This Recipe
These Twice Baked Sweet Potatoes offer the best of both worlds—rich, spiced sweetness and comforting texture, all in one elegant package. They work wonderfully as a festive side dish or a meatless main course, depending on how you fill and serve them. The golden-baked skins provide the perfect contrast to the silky interior, making them a stunning addition to holiday dinners, weeknight meals, or cozy gatherings.
Tips for Success
- Pick Even Potatoes: Choose sweet potatoes that are similar in size so they bake evenly.
- Don’t Forget to Prick: Poke holes in each potato with a fork before baking to release steam.
- Scoop with Care: Leave a thin layer of flesh inside the skins to help them hold their shape.
- Cream It Up: Add a splash of milk or cream to the filling for an extra smooth texture.
- Get Crispy Skins: Before the second bake, lightly brush the skins with oil and sprinkle with salt for a crisper finish.
Variations & Substitutions
- Make It Savory: Add crumbled bacon, sautéed onions, garlic, or shredded cheese to balance the sweetness.
- Go Vegan: Use dairy-free butter and milk, and skip the sour cream for a plant-based version.
- Add a Kick: Try smoked paprika, cumin, or cayenne for a bolder flavor.
- Sweet Toppings: Finish with mini marshmallows, chopped pecans, or a drizzle of maple syrup for a classic dessert-style option.
What to Serve with Twice Baked Sweet Potatoes
These stuffed sweet potatoes are versatile and pair beautifully with roasted meats like turkey, pork loin, or glazed ham. For a lighter meal, serve them alongside a crisp green salad or roasted vegetables. They’re also hearty enough to serve as a vegetarian main—just load them up with your favorite savory fillings or a crunchy topping.
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Assemble the stuffed potatoes but skip the second bake. Freeze them on a tray, then wrap individually and store for up to 3 months. Bake from frozen, adding 10–15 extra minutes.
- Reheat: For best texture, reheat in a 350°F oven until warmed through. Avoid the microwave if you want to keep the skins crispy.
Frequently Asked Questions
Can I make them ahead of time?
Yes! Complete the first bake and filling, then refrigerate the stuffed potatoes. Bake them the second time just before serving.
How do I know when they’re done?
The potatoes should be fork-tender all the way through after the first bake. The tops will lightly brown during the second bake.
Should I wrap them in foil?
You can, but it’s optional. Foil helps retain moisture, though unwrapped skins get crispier.
Twice Baked Sweet Potatoes Recipe
Yield: 4 potatoes
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Elevate your side dish game with these Twice Baked Sweet Potatoes—creamy, spiced, and finished with perfectly crisped skins.
Ingredients
- 4 medium sweet potatoes, scrubbed clean
- 4 tablespoons unsalted butter, softened
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- Milk or cream, as needed for texture
- 1/2 cup sour cream, for serving (optional)
Instructions
- First Bake: Preheat oven to 375°F (190°C). Pierce each sweet potato several times with a fork and place on a baking sheet. Bake for about 1 hour, or until completely tender.
- Make the Filling: Once cool enough to handle, slice the sweet potatoes in half lengthwise. Carefully scoop out the flesh, leaving a thin layer to help the skins hold their shape. In a mixing bowl, mash the sweet potato flesh with butter, brown sugar, cinnamon, and nutmeg until smooth. Add milk or cream a little at a time to loosen the texture as needed. Season with salt and pepper.
- Stuff and Top: Spoon the mixture back into the potato skins. For extra flair, top with a sprinkle of cinnamon, brown sugar, or a dollop of sour cream.
- Second Bake: Return the stuffed potatoes to the oven and bake for 15–20 minutes, until the tops are slightly golden and heated through.
- Serve: Enjoy warm with your favorite toppings or as a cozy, standalone meal.