Twice-Baked Sweet Potatoes

This recipe is for anyone who loves sweet potatoes enough to want to bake them twice. Twice-baked sweet potatoes are a mashup of the classic twice-baked potato and the holiday sweet potato bake we love. You get a fluffy interior and crispy outer shell by roasting the whole sweet potato first. Then, scoop out the pulp; mix it with cream cheese, brown sugar and cinnamon; add it back to the shell and bake it with pecans.

These twice-baked sweet potatoes are creamy, sweet and crunchy all at once. The fact that the skin is the serving vessel makes them even more effortless than a casserole. This twice-baked sweet potato recipe is well worth the time and a great way to get stubborn eaters to eat their vegetables (we won’t tell them they’re getting fiber and antioxidants).

Ingredients for Twice-Baked Sweet Potatoes

• Sweet potatoes: Sweet potatoes and yams are often mistaken for each other at the grocery store, so choose orange-fleshed Garnet or Jewel sweet potatoes for this twice-baked sweet potato recipe. To ensure even cooking, choose sweet potatoes that are close in size, and avoid common sweet potato mistakes such as storing them in the fridge (find a cool, dark place instead).
• Cream cheese: Cream cheese gives these sweet potatoes an ultra-smooth texture. Let it come to room temperature as the potatoes roast so it’s soft enough to blend with the fluffy sweet potato pulp. To make this recipe for twice-baked sweet potatoes vegan, try a plant-based cream cheese.
• Brown sugar: Brown sugar enhances the sweet potato’s natural taste. Maple syrup or a touch of honey are also great options.
• Cinnamon: Cinnamon is a no-brainer match for sweet potatoes. If you can find it, try Indonesian cinnamon for an added tasty zip.
• Pecans: Earthy, nutty and the essential finishing crunch, pecans pair well with the rest of the filling ingredients.

Directions

Step 1: Bake the sweet potatoes once

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Preheat the oven to 375°F. Scrub your potatoes well and then pierce them several times with a fork. Bake on a foil-lined baking sheet until tender, 45 to 60 minutes. Cool slightly.

Editor’s Tip: Piercing a sweet potato ensures the tuber won’t explode in your oven. Don’t skip that step!

Step 2: Prepare the filling

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Cut off a thin slice from the top of each potato. Scoop out the pulp, leaving 1/4-inch-thick shells.

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Mash the pulp with cream cheese, brown sugar and cinnamon.

Editor’s Tip: You can use a food processor for a super creamy filling, but using a simple hand masher for a slightly more rustic finish is fine.

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Spoon it back into the shells, and return the sweet potatoes to the pan. Top with pecans.

Step 3: Bake them a second time

Bake until the filling heats through, 15 to 20 minutes.

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Recipe Variations

• Top with marshmallows: Lean into the Thanksgiving vibe and finish each twice-baked sweet potato with a few mini marshmallows. If your kids love sweet potatoes with marshmallows, they’ll love these.
• Bake with bacon: Is there any better combo than sweet and savory? Inspired by classic bacon cheddar potato skins, bacon’s salty smoke adds a dramatic counterpoint to this twice-baked sweet potato recipe.
• Add veggies: You can’t go wrong with either adding small broccoli florets to the filling or topping your sweet potatoes with microgreens (and maybe a dollop of creme fraiche). Experiment with your favorite garden goodies!

How to Store Twice-Baked Sweet Potatoes

You can store leftover twice-baked sweet potatoes in an airtight container in the refrigerator.

How long do twice-baked sweet potatoes last?

A twice-baked sweet potato lasts up to four days in the refrigerator.

How do you reheat twice-baked sweet potatoes?

Preheat the oven to 350° and bake the sweet potatoes for 15 to 20 minutes. The microwave is another option, but it might make the filling and the potato shell slightly gummy.

Can you make twice-baked sweet potatoes ahead of time?

There are two ways to prepare this recipe for twice-baked sweet potatoes ahead of time. You can roast the sweet potatoes one to two days in advance and store them in the fridge. When it’s time to serve, let the potatoes come to room temperature and follow the recipe from Step 2.

You can also make the sweet potatoes through Step 2, but before baking them twice, place the filled sweet potatoes in a single layer in a well-sealed container and refrigerate them. When it’s time to serve, bake the sweet potatoes as directed, adding a few minutes if they are very chilled.

Twice-Baked Sweet Potato Tips

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How do you keep twice-baked potatoes from falling apart?

First and foremost, be sure the roasted potato has a soft pulp throughout. When scooping out the inner pulp, leave nice thick walls to form a stable shell. Avoid wrapping the shells in foil; it will make them too soft.

What can you serve with twice-baked sweet potatoes?

This recipe for twice-baked sweet potatoes is a super flexible side dish but can also be the main event. Add a protein like herb-crusted pork loin or turkey breast and a big garden salad. Or, have some fun and serve the sweet potatoes with assorted toppings that your guests can choose themselves—like a baked potato bar, but sweeter. Sweet potatoes are nutritious and delicious for any occasion throughout the year, so don’t limit them to Thanksgiving or Christmas!