There’s something about sweet potatoes that feels like home.
And when you twice bake them with butter, brown sugar, and spices, they turn into pure comfort food magic.
These Twice Baked Sweet Potatoes are silky inside, crisp on the outside, and loaded with warm fall flavors – all in a beautiful little edible bowl.
Why I Love This Recipe
It transforms a simple veggie into a showstopper side dish.
The filling is buttery, spiced, and melts in your mouth.
Great for holidays, but simple enough for a weeknight dinner.
You can customize with toppings or make them savory.
They reheat beautifully, making them meal prep-friendly too.
What You’ll Need (Ingredient Highlights)
Sweet potatoes – Look for medium-sized ones with smooth skins.
Unsalted butter – Softened so it mashes easily into the filling.
Brown sugar – Adds warmth and depth; light or dark both work.
Cinnamon & nutmeg – The perfect fall spice duo.
Milk or cream – Just a splash makes the filling ultra-smooth.
Sour cream – Optional, but adds a tangy topping contrast.
Salt & pepper – For balance and to elevate the natural sweetness.
Pro Tips Before You Start
Use a fork to pierce the potatoes—this helps steam escape and bake evenly.
Don’t over-scoop! Leave a thin layer of sweet potato inside the skin for structure.
Want a savory version? Skip the sugar and add parmesan or herbs.
If you bake ahead, reheat uncovered to crisp the tops again.
Try whipping the filling with a hand mixer for extra creaminess.
How to Make Twice Baked Sweet Potatoes
Step 1: Initial Bake
Preheat oven to 375°F (190°C).
Pierce sweet potatoes with a fork and place them on a baking sheet.
Bake for about 1 hour, or until tender throughout.
Step 2: Scoop and Mix the Filling
Let sweet potatoes cool slightly, then slice each one in half lengthwise.
Scoop out the flesh, leaving a thin border inside each skin.
Mash the flesh in a bowl with butter, brown sugar, cinnamon, and nutmeg.
Add milk or cream a little at a time until smooth and fluffy.
Season with salt and pepper to taste.
Step 3: Refill the Skins
Spoon the filling back into each potato shell.
Top with sour cream, extra brown sugar, or cinnamon if you like.
Step 4: Second Bake
Return stuffed potatoes to the oven.
Bake another 15–20 minutes, until tops are golden and warmed through.
Step 5: Serve Warm
Serve immediately and enjoy every cozy bite!
What to Serve It With
Roasted chicken or turkey
Glazed ham or pork tenderloin
A crisp kale or apple salad
Brussels sprouts or green beans
A dollop of cranberry sauce for a holiday vibe
Variations / Substitutions
Swap brown sugar for maple syrup for extra depth
Add chopped pecans or walnuts for crunch
Stir in mini marshmallows for a nostalgic holiday twist
Make it savory with goat cheese and thyme
Use coconut milk and vegan butter for a dairy-free version
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven at 350°F until warmed through, or microwave for 1–2 minutes.
Freeze? Yes! Wrap individually and freeze for up to 2 months.
Thaw in the fridge overnight before reheating.
Great for meal prep—just bake and stuff ahead, then finish baking when ready to serve.
FAQs
Can I make these ahead of time?
Yes! Bake and stuff them in advance, then refrigerate and bake again when you’re ready.
Can I leave the sour cream out?
Absolutely. It’s optional and can be replaced with yogurt or skipped entirely.
Do I have to use brown sugar?
No, you can use maple syrup, honey, or even coconut sugar for different flavors.
What’s the best way to mash the filling?
A fork works, but a hand mixer makes the filling extra smooth and fluffy.
Can I use yams instead of sweet potatoes?
Yes—just make sure they’re similarly sized and adjust baking time if needed.
Are these gluten-free?
Yes! All ingredients are naturally gluten-free, but always check your labels to be safe.
What if I want a savory version?
Skip the sugar and spices, and mix in garlic, cheese, or fresh herbs for a more savory dish.
Final Thoughts
These Twice Baked Sweet Potatoes are the kind of side dish that makes you pause for a second bite before you even finish the first.
Creamy, spiced just right, and beautifully golden—they’re as perfect for a holiday table as they are for a chilly weeknight dinner. Warm, nostalgic, and oh-so-satisfying.
