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Twice Baked Sweet Potatoes

Featured in Delectable Side Dishes to Complement Any Meal.

These sweet potatoes bring out their natural sweetness with a creamy spiced middle. The flesh is blended with butter, sugar, and warming spices before being added back into the skin. Baking them again crisps the outer skin while keeping the inside soft and fragrant. Use them as a hearty side dish or main meal, and customize with toppings like cheese, bacon, or marshmallows. Perfect for cozy dinners or celebrations, they'll bring warmth and flavor to your table.

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Updated on Tue, 06 May 2025 12:35:05 GMT
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Plate featuring food with white topping. | chefmelt.com

These mouthwatering double-baked sweet potatoes turn simple tubers into an extravagant side that perfectly balances natural sweetness with cozy spices. The crunchy exterior hugs a silky smooth inside that dissolves on your tongue with every mouthful.

I originally whipped up these double-baked sweet potatoes for a Thanksgiving feast when I wanted something fancy but simple. My family was so blown away that they've now become my go-to signature dish at every get-together.

  • Medium sweet potatoes: Go for ones with similar sizes for even cooking and better looks
  • Unsalted butter: Gives the filling luxury without masking the potato's natural sweetness
  • Brown sugar: Boosts the caramel notes and makes a nice textural difference
  • Cinnamon: Adds coziness that works beautifully with the potato's sweetness
  • Nutmeg: A small amount brings extra layers and richness to the mix
  • Sour cream: Makes everything velvety while adding a tang that cuts the sweetness
  • Salt and pepper: Key for pulling all the flavors together
  • Milk or cream: Gets you that dreamy smooth texture in your filling

Step-by-Step Instructions

First Bake:
Set your oven to 375°F. Poke sweet potatoes several times with a fork so they don't burst while cooking. Put them straight on the oven rack or on a foil-lined tray. Cook for around 60 minutes until they're completely soft when you stick a knife in. The skin should feel a bit loose from the inside.
Mix Your Filling:
Once they're cool enough to touch, slice them lengthwise. Gently scoop out the insides leaving about 1/4 inch of potato with the skin to keep it sturdy. Drop the insides into a bowl. Add butter while everything's still warm so it melts fully. Toss in brown sugar, cinnamon, nutmeg, salt and pepper. Smash until smooth, adding a splash of milk if it needs more creaminess.
Fill the Shells:
Spoon your mixture evenly into each potato skin, making a small hill on top. Use your spoon's back to create ridges on the surface which will brown nicely. Place your filled potatoes on a baking sheet.
Last Bake:
Put potatoes back in the oven for 15-20 minutes until the tops start browning and everything's hot through. For extra color, flip on the broiler for the last 2 minutes, but watch them closely so they don't burn.

These double-baked sweet potatoes work with both everyday meals and fancy dinners. They go amazingly with roasted turkey, honey ham, or grilled chicken. For a meat-free option, serve them with a robust salad using winter greens and dressing. Their sweetness works wonders with spicy or tangy dishes, making them perfect next to barbecue or lemony foods.

Sliced sweet potatoes with a spoonful of butter and seasoning. Pin it
Sliced sweet potatoes with a spoonful of butter and seasoning. | chefmelt.com

What I love most about this dish is how the crunchy outer shell contrasts with the smooth, creamy filling. I got this method from my grandma who always said taking your time with the first bake was key to bringing out the potatoes' natural sweetness.

Make Ahead Magic

What's really cool about this dish is how perfect it is for parties. You can do all the prep up to the second bake and keep it in the fridge for two days max. When you're ready to eat, let them sit out for 30 minutes, then finish baking. Add 5-10 more minutes to the cooking time if they're coming straight from the cold. The flavors actually get better after sitting in the fridge for a bit.

Two sliced pumpkins with bacon and cheese. Pin it
Two sliced pumpkins with bacon and cheese. | chefmelt.com

Creative Variations

What's great about double-baked sweet potatoes is how many ways you can switch them up. For something less sweet, mix in some browned onions, crumbly goat cheese, and fresh thyme. If you want sweeter, throw some mini marshmallows on top during the final minutes. My personal fave is sprinkling chopped pecans and drizzling maple syrup right before serving.

Frequently Asked Questions

→ How can I make the skins crispy?

Lightly coat the skins with oil and sprinkle them with a pinch of salt before the second bake. This makes them crispier.

→ Can I adjust the recipe for vegans?

To make a vegan version, swap out butter for plant-based margarine, use almond milk, and skip animal-based toppings completely.

→ How can I make the filling taste more savory?

Sprinkle in bits of cooked bacon, sautéed onions, shredded cheese, or even smoked paprika to enhance the flavor and make it savory.

→ Is it possible to prepare these ahead of time?

Absolutely! Make the stuffed potatoes, refrigerate or freeze them, and then bake them when you're ready to enjoy.

→ What are some fun topping ideas for these potatoes?

Top them with marshmallows, toasted pecans, grated cheese, maple syrup, or even a bit of fresh herbs. Be creative!

Twice Baked Sweet Potatoes

Creamy, spiced twice baked sweet potatoes with crispy edges. They're flavorful, comforting, and flexible for every meal.

Prep Time
20 Minutes
Cook Time
85 Minutes
Total Time
105 Minutes

Category: Side Dish

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Ingredients

01 Salt and pepper, adjust as needed to taste
02 1/2 cup sour cream, optional for serving
03 4 medium-sized sweet potatoes, cleaned thoroughly
04 2 tablespoons brown sugar
05 1/4 teaspoon ground nutmeg
06 1 teaspoon ground cinnamon
07 Milk or cream, use as needed to soften
08 4 tablespoons softened unsalted butter

Instructions

Step 01

Heat the oven to 375°F (190°C). Use a fork to poke some holes in each sweet potato and set them on a baking tray. Let them bake for about an hour, or until you can stick a fork into them easily.

Step 02

Slice the sweet potatoes open lengthwise. Scoop out the middle, leaving a thin edge so the skins don't fall apart. Mix the cooked sweet potato with the butter, sugar, cinnamon, and nutmeg in a bowl until it's smooth. If needed, add a little milk or cream to make it less thick. Sprinkle in some salt and pepper to your liking.

Step 03

Scoop the smooth mixture back into the empty potato skins. Add a spoonful of sour cream, or even sprinkle extra sugar or cinnamon on top if you'd like more flavor.

Step 04

Put the filled potatoes back into the oven. Let them bake for another 15–20 minutes, just until the tops puff up a bit and start to lightly brown.

Step 05

Serve the warm stuffed sweet potatoes and add your favorite extras if you'd like!

Notes

  1. Pick sweet potatoes that are about the same size so they cook at the same rate. Make sure to poke holes in the skins before baking to let steam escape — this keeps the skins from falling apart when scooping.
  2. Want softer mashed potatoes? Add a little milk or cream into the mix and be sure to mash it thoroughly before refilling the skins.
  3. For a make-ahead option: Fill the skins but hold off on the final bake. Freeze them for up to 90 days, then bake straight from the freezer, just adjusting the bake time.

Tools You'll Need

  • Tray for baking
  • Fork for poking holes
  • Large mixing bowl
  • Serving spoon or another scooping tool

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy like butter, sour cream, or milk.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 310
  • Total Fat: 9 g
  • Total Carbohydrate: 45 g
  • Protein: 3 g