Twice Baked Sweet Potatoes are the cozy, flavorful side dish that feels both nostalgic and gourmet. With their buttery, cinnamon-spiced filling and crisped-up skins, they strike the perfect balance between comfort and elegance. Whether you’re dressing up your weeknight dinner or planning a holiday feast, this recipe is bound to steal the spotlight.
Why You’ll Love Twice Baked Sweet Potatoes
✨ Comfort Food with a Twist: A classic sweet potato gets a creamy, spiced upgrade.
🎉 Holiday-Ready: Fancy enough for Thanksgiving, simple enough for Tuesday dinner.
🧈 Sweet & Savory Balance: Brown sugar, cinnamon, and a pinch of salt make for a perfectly flavored bite.
🔁 Make-Ahead Friendly: Prep them in advance, then pop them in the oven before serving.
🌿 Customizable: Add nuts, herbs, or even a drizzle of maple syrup to match your vibe.
Time Needed
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Servings: 4
Ingredients
- 4 medium sweet potatoes, scrubbed clean
- 4 tablespoons unsalted butter, softened
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Milk or cream, as needed for consistency
- 1/2 cup sour cream (optional, for topping)
How to Make Twice Baked Sweet Potatoes
1️⃣ Initial Bake
Preheat your oven to 375°F (190°C). Pierce each sweet potato a few times with a fork, then place them on a baking sheet. Bake for about 1 hour, until they’re fork-tender.
2️⃣ Prepare the Filling
Carefully slice the baked sweet potatoes lengthwise. Scoop out most of the flesh into a mixing bowl, leaving a thin layer inside the skins to help them hold their shape.
Add butter, brown sugar, cinnamon, and nutmeg to the bowl. Mash until smooth. If the mixture is too thick, stir in a little milk or cream until it reaches a creamy consistency. Season with salt and pepper.
3️⃣ Stuff the Skins
Spoon the mashed sweet potato mixture back into the skins, mounding it slightly. Top with a dollop of sour cream or a sprinkle of brown sugar and cinnamon for extra flair, if desired.
4️⃣ Final Bake
Return the stuffed potatoes to the oven and bake for an additional 15–20 minutes, until heated through and lightly golden on top.
5️⃣ Serve and Enjoy
Serve warm, straight from the oven. Garnish with herbs like thyme or rosemary for a pop of color.
Storage Tips
- Make Ahead: Complete the first bake and filling steps ahead of time, then store the stuffed potatoes in the fridge. Reheat for 15–20 minutes before serving.
- Leftovers: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Nutrition Info (Per Serving)
- Calories: 341
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 61mg
- Sodium: 158mg
- Carbohydrates: 34g
- Fiber: 4g
- Sugars: 17g
- Protein: 5g
Frequently Asked Questions
1. Can I use white sweet potatoes?
Yes! They’ll give a slightly less sweet, starchier texture—but still delicious.
2. How can I make this vegan?
Use vegan butter and a dairy-free sour cream or skip it entirely. Swap milk with almond or oat milk.
3. What are good mix-in ideas?
Try chopped pecans, a drizzle of maple syrup, or even marshmallows for a sweet casserole-style twist.
4. Can I freeze them?
Yes. Wrap tightly and freeze after stuffing (before final bake). Thaw and bake when ready.
5. What to serve with these?
They pair beautifully with roasted meats, salads, or a cozy fall soup.
Final Thoughts
Twice Baked Sweet Potatoes are that rare combination of simple ingredients and standout flavor. They’re hearty, eye-catching, and endlessly adaptable—an easy favorite whether you’re hosting a dinner party or just upgrading your side dish lineup.
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Twice Baked Sweet Potatoes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Twice Baked Sweet Potatoes are the cozy, flavorful side dish that feels both nostalgic and gourmet. With their buttery, cinnamon-spiced filling and crisped-up skins, they strike the perfect balance between comfort and elegance.
Ingredients
- 4 medium sweet potatoes, scrubbed clean
- 4 tablespoons unsalted butter, softened
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Milk or cream, as needed for consistency
- 1/2 cup sour cream (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Pierce each sweet potato a few times with a fork, then place them on a baking sheet. Bake for about 1 hour, until they’re fork-tender.
- Carefully slice the baked sweet potatoes lengthwise. Scoop out most of the flesh into a mixing bowl, leaving a thin layer inside the skins to help them hold their shape.
- Add butter, brown sugar, cinnamon, and nutmeg to the bowl. Mash until smooth. If the mixture is too thick, stir in a little milk or cream until it reaches a creamy consistency. Season with salt and pepper.
- Spoon the mashed sweet potato mixture back into the skins, mounding it slightly. Top with a dollop of sour cream or a sprinkle of brown sugar and cinnamon for extra flair, if desired.
- Return the stuffed potatoes to the oven and bake for an additional 15–20 minutes, until heated through and lightly golden on top.
- Serve warm, straight from the oven. Garnish with herbs like thyme or rosemary for a pop of color.
Notes
Complete the first bake and filling steps ahead of time, then store the stuffed potatoes in the fridge. Reheat for 15–20 minutes before serving. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato
- Calories: 341
- Sugar: 17g
- Sodium: 158mg
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 61mg
Keywords: twice baked sweet potatoes, sweet potato recipe, holiday side dish