There’s something incredibly comforting about sweet potatoes. Whether roasted, mashed, or baked into a pie, they bring warmth, natural sweetness, and nutrition to the table. But if you’re looking to elevate your sweet potato game, these Twice Baked Sweet Potatoes are the way to go.
This recipe blends fluffy mashed sweet potato with warm spices, a touch of brown sugar, and creamy butter, then reloads that goodness back into their skins for a second round in the oven. The result? A side dish that’s rich, comforting, and just a little bit indulgent—without going over the top.
Perfect for holiday spreads, weeknight dinners, or even a cozy brunch, this dish is simple to prepare and loaded with flavor. Plus, it’s easy to customize based on what you have on hand or your preferred level of sweetness.
Why You’ll Love This Recipe
- Sweet and Savory Balance: Brown sugar and cinnamon play off creamy butter and salt for the perfect flavor mix.
- Simple Ingredients: Made with pantry staples you likely already have.
- Make-Ahead Friendly: Perfect for prepping ahead and reheating just before serving.
- Great for Any Season: Cozy enough for fall and winter, light enough for summer pairings.
- Family Favorite: Kid-friendly and comforting for all ages.
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 topping)
Instructions
Step 1: Initial Bake
Preheat your oven to 375°F (190°C). Use a fork to pierce the sweet potatoes all over, then place them on a baking sheet lined with foil or parchment. Bake for about 1 hour, or until the potatoes are fork-tender and the skins look wrinkled and slightly caramelized.
Step 2: Scoop and Mash
Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the flesh, leaving a thin layer around the edges to help the skins hold their shape.
Transfer the scooped flesh to a bowl. Add the softened butter, brown sugar, cinnamon, and nutmeg. Mash until smooth. If the mixture feels too thick, add a splash of milk or cream until you reach a creamy, scoopable consistency. Season with salt and pepper to taste.
Step 3: Refill the Skins
Spoon the seasoned sweet potato mash back into the skins. For extra flavor and presentation, add a sprinkle of brown sugar or cinnamon on top. If you’d like, add a small dollop of sour cream or a drizzle of maple syrup.
Step 4: Second Bake
Return the filled sweet potato halves to the oven and bake for an additional 15–20 minutes. The tops should look lightly golden and feel warm all the way through.
Step 5: Serve
Serve your twice baked sweet potatoes hot, straight from the oven. They pair beautifully with roasted meats, grilled vegetables, or as part of a holiday spread.
Tips & Variations
- Make It Savory: Reduce the sugar and spice, then mix in chives, cheddar cheese, or crumbled bacon.
- Add Nuts: Chopped pecans or walnuts give a delightful crunch and autumn flavor.
- Use Maple Syrup: Swap brown sugar for a drizzle of pure maple syrup in the filling or on top.
- Go Dairy-Free: Use plant-based butter and coconut milk or oat milk for a vegan-friendly version.
- Make Ahead: Prepare through Step 3, then refrigerate until ready to bake the second time. Perfect for meal prep or entertaining.
Nutritional Benefits
Sweet potatoes are not only delicious—they’re also rich in beta carotene, fiber, vitamin C, and potassium. By baking instead of frying, and using just enough butter and sweetener for flavor, this recipe stays balanced while still feeling indulgent
Perfect Pairings
This dish works well as a side or a vegetarian main, especially when paired with dishes that balance its natural sweetness.
Serve alongside:
- Roast chicken or turkey
- Grilled pork chops
- A hearty fall salad
- Stuffed portobello mushrooms
- Black bean and quinoa bowls
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap each filled potato half in foil and freeze for up to 2 months. Reheat in a 375°F oven until hot.
- To Reheat: Warm in the microwave for 1–2 minutes or in the oven at 350°F for 10–15 minutes.
Join the Conversation
Tried these Twice Baked Sweet Potatoes? I’d love to see how you made them your own! Did you go sweet or savory? Share your photos and tag #TwiceBakedSweetPotatoes on social media. Let’s keep the comfort food creativity flowing!
Twice Baked Sweet Potatoes
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 topping
Instructions
Step 1: Initial Bake
- Preheat your oven to 375°F (190°C). Use a fork to pierce the sweet potatoes all over, then place them on a baking sheet lined with foil or parchment. Bake for about 1 hour, or until the potatoes are fork-tender and the skins look wrinkled and slightly caramelized.
Step 2: Scoop and Mash
- Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the flesh, leaving a thin layer around the edges to help the skins hold their shape.
- Transfer the scooped flesh to a bowl. Add the softened butter, brown sugar, cinnamon, and nutmeg. Mash until smooth. If the mixture feels too thick, add a splash of milk or cream until you reach a creamy, scoopable consistency. Season with salt and pepper to taste.
Step 3: Refill the Skins
- Spoon the seasoned sweet potato mash back into the skins. For extra flavor and presentation, add a sprinkle of brown sugar or cinnamon on top. If you’d like, add a small dollop of sour cream or a drizzle of maple syrup.
Step 4: Second Bake
- Return the filled sweet potato halves to the oven and bake for an additional 15–20 minutes. The tops should look lightly golden and feel warm all the way through.
Step 5: Serve
- Serve your twice baked sweet potatoes hot, straight from the oven. They pair beautifully with roasted meats, grilled vegetables, or as part of a holiday spread.
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