As a kid, I revered twice baked potatoes as the holy grail of side dishes. Today’s Twice Baked Sweet Potatoes take that same, ever-treasured cooking method and give it a seasonal twist.
The concept of a twice sweet baked potato is simple—bake a sweet potato, whip up the insides with other delicious things and stuff it back into potato skin, bake the sweet potato a second time—but the resulting dish always makes me feel like I won the lottery.
The creamy, fluffy interior is just…heaven.
Depending upon your potato preferences, the filling might not even be your favorite part.
Ben, for example, is a sucker for the crispy twice baked sweet potato top.
Me? I want it allll.
The contrast between the broiled top and the whipped filling beneath make my heart pitter-patter.
I have yet to serve them and not have my guests gush.
These creamy twice baked sweet potatoes are WORTH IT.
Plus, in the happy event of leftovers, you can reheat twice baked sweet potatoes for the next few nights.
How to Make Twice Baked Sweet Potatoes
These easy twice baked sweet potatoes are a combination of savory and sweet, giving them a wide appeal across sweet potato preferences.
- They are sweet enough for those who love their sweet potatoes, well, sweet, but they won’t offend those who (like me) don’t want marshmallows anywhere near their sweet potatoes (with the important exception of marshmallow cream-topped Sweet Potato Pie).
- For a sweet potato side dish that’s more sweet-leaning (but not cloying) check out this Sweet Potato Souffle or Sweet Potato Casserole.
- Sweet Potatoes. Naturally sweet and nutritious, sweet potatoes make heavenly twice baked potatoes.
- Cream Cheese. For a rich, creamy, and lightly tangy filling. I used reduced fat cream cheese to keep things light.
- Butter. Buttery flavor is a hallmark of the best twice baked potatoes.
- Greek Yogurt. To keep this as relatively healthy twice baked sweet potatoes recipe, I opted to use vanilla Greek yogurt in the filling. Vanilla is a surprisingly scrumptious pairing with sweet potatoes; Greek yogurt helps make the filling creamy and adds of protein.
- Spices. For classic flavor and warmth, we’re using cinnamon and nutmeg. A pinch of cayenne gives the filling a hint of heat to balance the sweet, and salt and pepper are a must.
- Pecans. A crunchy, nutty topping of toasted pecans is the crowing touch. The pecans taste fantastic with sweet potatoes.
This recipe calls for one extra sweet potato to be used in the filling only. This allows you to really over-stuff the twice baked potato skins, creating an impressive presentation.
- Scrub, pierce, and bake the sweet potatoes at 375 degrees F for 50 minutes to 1 hour 15 minutes. Let cool.
- Dice the cream cheese and butter.
- Scoop out the potato flesh (be careful to leave the skins of the bases intact) into a food processor.
- Add the remaining filling ingredients to the food processor. Puree until smooth.
- Stuff the filling into all but one of the sweet potato bases and sprinkle with pecans. Bake the sweet potatoes a second time for 10 minutes. DIG IN!
To keep twice baked sweet potatoes from falling apart, be careful not to scoop out too much of the filling. If you scoop too close to the skin, the potato may become flimsy and fall apart.
Twice Baked Sweet Potato Recipe Variations
While I’m a sucker for the simplicity and crunch of pecans, they are certainly not the only option. Try any of the below (or a mix!).
- Bacon. Ideal if you like your twice baked sweet potatoes savory. Crumble on cooked, crispy bacon at the end (I think this would be great in combination with the pecans too). For easy ways to cook your bacon, see Baked Bacon and Air Fryer Bacon.
- Goat Cheese. Instead of cream cheese and vanilla yogurt, make twice baked sweet potatoes with goat cheese. Use softened goat cheese in place of the cream cheese and plain Greek yogurt instead of vanilla. Sprinkle more crumbled goat cheese on top (I’d do pecans with this too, yum!).
- Brown Sugar Crumble. For the “sweet” sweet potato fans. Mix the pecans with brown sugar and melted butter before sprinkling onto the sweet potatoes and baking a second time.
- Vegan. To make your twice baked sweet potatoes vegan use dairy-free substitutes for the cream cheese, Greek yogurt, and butter.
- To Store. Refrigerate sweet potatoes in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
Meal Prep Tip
Up to 1 day in advance, scrub, pierce, and bake the sweet potatoes as directed. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.
I also think you could assemble the sweet potatoes up to the point of baking a second time one day in advance and reheat them in the oven just before serving (let them come to room temperature before reheating).
Recommended Tools to Make this Recipe
- Baking Sheet. I use my baking sheets almost daily.
- Food Processor. Perfect for making the twice baked potato filling.
- Measuring Spoons. Easily measure spices with these double-sided spoons.
The night we served these for dinner, I was so enamored I can’t recall anything else we ate.
Twice baked sweet potatoes are one of those special recipes that you (and your family and friends) will think about long after the meal has passed. Don’t wait to try them!
Frequently Asked Questions
If your twice baked sweet potatoes are gummy, it’s likely that either the filling was overmixed or the sweet potatoes were overbaked.
YES! For most, it is ok to eat a baked sweet potato everyday, With oodles of fiber, vitamins, and minerals, sweet potatoes are a healthy addition to a balanced diet. (*disclaimer* I am not a dietician so be sure to consult with one for specific advice)
Twice Baked Sweet Potatoes
- 5 small/medium sweet potatoes about 8 to 10 ounces each
- 2 ounces reduced fat cream cheese
- 2 ounces unsalted butter
- 1 (5-ounce) container vanilla nonfat Greek yogurt
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/3 cup chopped untoasted (raw) pecans
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper.
- Scrub the sweet potatoes, then pierce all over with the tines of a fork. Place the potatoes on the prepared baking sheet. Bake until fork-tender, about 50 minutes to 1 hour 15 minutes, depending upon the size of your potatoes. Remove the sweet potatoes from the oven and let cool slightly.
- While the potatoes bake, cut the cream cheese and butter into a small dice. Let come to room temperature while the potatoes bake (you can also melt the butter if you prefer).
- Once they are cool enough to handle, carefully cut off the top third of the 4 largest sweet potatoes lengthwise so that you have an open sweet potato boat (reserve the 5th, smallest sweet potato). With a spoon, scoop out the potato flesh from the base and transfer it to a food processor fitted with a steel blade. Leave a thin inner layer of sweet potato flesh lining the inside of the base so that it holds its shape. Scrape the flesh away from the cut tops and discard the peels or save for compost. Return the bases to the same baking sheet.
- Split the final, smallest sweet potato in half and scoop all of the flesh into the food processor. Discard the peel or use it for compost (the extra sweet potato flesh will allow you to impressively fill up the bases).
- To the food processor, add the Greek yogurt, salt, cinnamon, nutmeg, black pepper, cayenne pepper, cream cheese, and butter. Process until the ingredients are very well blended and the puree is ultra smooth and light, stopping to scrape down the bowl as needed. Taste and adjust the seasoning as desired. (I add a pinch more salt; if you'd like more of a kick, add a bit more cayenne.)
- Generously mound the sweet potato bases with the filling, piling it high (we are going for presentation here!), then sprinkle the pecans evenly over the top.
- Return the sweet potatoes to the oven and bake for 10 minutes, until the pecans are crisp and the filling is heated through. Enjoy warm.
- TO MAKE AHEAD: Up to 1 day in advance, scrub, pierce, and bake the sweet potatoes as directed. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.
- TO STORE: Refrigerate sweet potatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
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