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 baked sweet potato is simple—bake a sweet potato, whip up the insides with other delicious things, stuff it back into potato skin, and 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.
The contrast between the broiled top and the whipped filling beneath makes my heart pitter-patter.
Twice baked sweet potatoes take a bit of extra effort compared to Roasted Sweet Potatoes or Mashed Sweet Potatoes, but not much.
You’ll just have to trust me when I say that these creamy twice baked sweet potatoes are WORTH IT.
5 Star Review
“Soooo creamy and delicious. Everyone gobbled them up.”
— Laurie —
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 (save the super sweet for 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.
The Ingredients
- 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 a healthy twice baked sweet potato recipe (or as healthy as it can be), I opted to use vanilla Greek yogurt in the filling. Vanilla is a scrumptious pairing with sweet potatoes; plus, Greek yogurt helps make the filling creamy and adds 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; salt and pepper are a must.
- Pecans. A crunchy, nutty topping of toasted pecans is the crowning touch. The pecans taste fantastic with sweet potatoes.
The Directions
- Bake the sweet potatoes at 375 degrees F for 50 minutes to 1 hour and 15 minutes. Let cool.
- Scoop out the potato flesh into a food processor.
Tip!
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.
- 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. ENJOY!
Twice Baked Sweet Potato 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, use 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 them onto the sweet potatoes and baking a second time.
- Marshmallow. If you must, I won’t judge you. Top the twice baked sweet potatoes with marshmallows with a few mini marshmallows for the final 1-2 minutes of baking. Keep a close eye on them, so they don’t burn.
- Vegan. To make your twice baked sweet potatoes vegan, use dairy-free substitutes for the cream cheese, Greek yogurt, and butter.
Storage Tips
- 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).
What to Serve with Twice Baked Sweet Potatoes
Recommended Tools to Make this Recipe
The Best Food Processor
The ideal tool for chopping, kneading, mixing, and more. This model has dishwasher-safe parts.
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 every day, 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.)
Yes, you can cook the sweet potatoes in the slow cooker if you prefer. Follow my Crockpot Sweet Potatoes recipe, then proceed with the recipe as directed. You could also try my Instant Pot Sweet Potatoes method.
No. While you’ll often see eggs added to sweet potato casseroles and souffle, I find that the cream cheese and yogurt give the twice baked sweet potatoes enough body that eggs are not needed.
I have not tried freezing this recipe, so I can’t recommend it. While the twice baked sweet potatoes would likely taste okay after being frozen and thawed, I worry that the potatoes may not hold their shape well once reheated. If you choose to experiment, however, I would love to hear how it goes.
- 5 small/medium sweet potatoes about 8 to 10 ounces each
- 2 ounces reduced fat cream cheese
- 2 ounces unsalted butter
- 5 ounces vanilla nonfat Greek yogurt
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/3 cup chopped untoasted (raw) pecans
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Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper.
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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.
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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).
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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.
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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).
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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.)
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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.
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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.
Serving: 1(of 4) potatoesCalories: 466kcalCarbohydrates: 64gProtein: 9gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 39mgPotassium: 1064mgFiber: 10gSugar: 17gVitamin A: 40543IUVitamin C: 7mgCalcium: 120mgIron: 2mg
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