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.

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.

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.

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.

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.