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    You are here: Home » Meal Type » Side Dishes » Twice Baked Sweet Potatoes

    Twice Baked Sweet Potatoes

    November 18, 2022 by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Sweet and savory twice baked sweet potatoes on a white plate with a top banner that reads sweet or savory twice baked sweet potatoes.
    Two photos of twice baked sweet potatoes, one savory topped with cheese, and the other sweet and topped with pecans, and a middle banner that reads sweet or savory twice baked sweet potatoes.

    Easy Twice Baked Sweet Potatoes bring the best of both worlds to any festive dinner. Not only can you choose from sweet or savory (or both!), but you get to enjoy a fluffy mash and a crisp, roasted potato skin all in one side dish. This make ahead sweet potato recipe is perfect for holiday meal prep!

    Two variations of twice baked sweet potatoes, one savory and one sweet, on a cream speckled plate.
    Jump to:
    • How to Make Twice Baked Sweet Potatoes
    • Chef’s Tips!
    • Can You Make Twice Baked Sweet Potatoes Ahead of Time?
    • Can I Freeze Twice Baked Sweet Potatoes?
    • Can The Skin Of a Twice Baked Sweet Potato Be Eaten?
    • Recipe

    If you like twice baked potatoes, then you’re gonna love twice baked sweet potatoes. If you don’t like twice baked potatoes, you’re probably still gonna love twice baked sweet potatoes. And if you don’t like roasted sweet potatoes, well… I don’t know how you made it this many sentences in.

    I’ve heard of people who don’t serve some form of starchy orange vegetable this time of year, but I certainly can’t think of anyone in my own circle who would be so… gauche.

    Be it sweet potato casserole, pumpkin soup, honey roasted carrots, or roasted butternut squash, when it comes to meal-based gatherings between Halloween and New Year’s, just know I will judge you if one of those doesn’t wind up on my plate. Heck, I will judge myself.

    What I love about this recipe is not just that it gives you the option of a sweet or savory side, but it gives you the ability to do both a sweet and savory side. The sweet ones are like li’l baby sweet potato casseroles, while cheese and herbs are a fun and savory alternative. I highly recommend making both to satisfy a broader spectrum of palates, including your own.

    Side view, twice baked sweet potatoes with maple syrup and pecans on a small white plate with a gold spoon.
    Side view, savory twice baked sweet potatoes with cheddar cheese and rosemary on a small plate with a gold spoon.

    How to Make Twice Baked Sweet Potatoes

    No need to save the roasting and stuffing just for turkey. Twice Baked Sweet Potatoes are filled with your choice of a sweet or savory mash of roasted sweet potato. Bake them a second time for golden, crispy edges and skin. Prep them in advance to save time cooking for a group.

    Part One: Bake the Sweet Potatoes

    4 whole sweet potatoes on a white plate.
    Side view of salted and oiled whole sweet potatoes on a white plate.
    Sweet potatoes wrapped in foil on a baking sheet.
    A baking sheet with baked sweet potatoes in open tinfoil.
    1. Scrub the sweet potatoes, then pat them dry. Use a fork to poke holes in the skin, then rub with oil and wrap in foil.
    2. Roast in a 400°F oven for 40-45 minutes, until very tender. The internal temperature should reach at least 210°F for perfectly roasted sweet potatoes.
    3. Unwrap the foil, then rest at room temperature until cool enough to handle.

    Part Two: Stuff and Bake ‘Em Again!

    Sweet potato halves on a baking sheet with most of the insides scooped out.
    Sweet potato flesh mash in a bowl with butter.
    A bowl of mashed baked sweet potato flesh.
    A spoon mixing ingredients into a bowl of mashed sweet potato flesh.
    Sweet potato halves on a a baking sheet, re-filed with the flesh and other ingredients, topped with shredded cheese.
    A baking sheet with finished twice baked sweet potato halves.
    A baking sheet with finished twice baked sweet potato halves.
    A baking sheet with finished twice baked sweet potato halves.
    1. Slice each cooled potato in half and scoop out most of the flesh, leaving some behind for structural support.
    2. Mash the flesh with egg, butter, and heavy cream until smooth and evenly combined.
    3. Add your sweet or savory mix-ins. (See the recipe card for specifics!)
    4. Spoon or pipe the sweet potato mixture back into the shells. (For savory potatoes, sprinkle some extra shredded cheese on top.)
    5. Arrange the stuffed halves on a greased baking sheet. Roast in a 400°F oven for 20 minutes, until the filling is set and edges are golden brown.
    6. Garnish savory potatoes with fresh rosemary and a pinch of salt; garnish sweet with the chopped pecans. Serve right away, and enjoy!

    Chef’s Tips!

    • Select sweet potatoes that are roughly the same size so that they’ll bake at the same rate.
    • Prepare twice baked potatoes all sweet, all savory, or half-and-half – it’s a flexible recipe!
    • Leave up to half an inch – but no less than a quarter inch – of the sweet potato flesh around the inside of the skin after the first bake to support the outer shell.
    Twice baked sweet potatoes, two ways, halved on a baking sheet.

    Can You Make Twice Baked Sweet Potatoes Ahead of Time?

    To a point, yes, you absolutely can. Prep the potatoes through the stuffing step, but before the final bake. Arrange them on a baking sheet and wrap tightly with cling wrap. Store in the refrigerator up to 24 hours. If you need to save space, store in an airtight container, like stackable Tupperware containers.

    When you’re ready to bake, set the oven to 400°F and allow the potatoes to come up to room temperature while the oven heats. Roast 20 minutes, until the filling is set and the edges are golden brown.

    Can I Freeze Twice Baked Sweet Potatoes?

    Similarly to prepping baked sweet potatoes in advance, you can freeze them up to a certain point. Follow the recipe up until after you’ve re-stuffed them, but before the second bake.

    Wrap tightly with cling wrap, or store in an airtight container, and freeze your make ahead twice baked potatoes for up to 3 months.

    Can The Skin Of a Twice Baked Sweet Potato Be Eaten?

    You bet your sweet – or savory – patootie you can. Even though you’re using the skin as a vessel, it’s still an edible vessel, just like our buffalo chicken or taco stuffed sweet potatoes. Usually there’s at least one kid who won’t eat the skins though, so I keep extra butter and flaky sea salt on hand just in case I have to, uh, “compost” their scraps.

    Twice baked sweet potatoes on a baking sheet, finished with melted cheese and spices.

    Did you make these twice baked sweet potatoes? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Several halves of twice baked sweet potatoes made sweet and savory, with pecans or cheese as toppings.

    Sweet and Savory Twice Baked Sweet Potatoes

    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    No need to save the roasting and stuffing just for turkey. Twice Baked Sweet Potatoes are filled with your choice of a sweet or savory mash of roasted sweet potato. Bake them a second time for golden, crispy edges and skin. Prep them in advance to save time cooking for a group.
    Prep Time: 15 mins
    Cook Time: 1 hr 5 mins
    Total Time: 1 hr 20 mins
    Servings : 8
    Calories: 160

    Recommended Equipment

    • Aluminum foil
    • Instant Read Thermometer
    • Glass Mixing Bowl
    • Baking Sheet

    Ingredients

    • 4 medium sweet potatoes
    • 4 tsp olive oil
    • 1 egg
    • 2 tbsp butter, softened
    • 2 tbsp heavy cream

    SAVORY

    • 1¼ c shredded cheddar cheese, divided
    • 2 tsp fresh thyme leaves, or 1 tsp dried thyme
    • 2 tsp fresh rosemary, or 1 tsp dried rosemary
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp kosher salt
    • ½ tsp ground pepper

    SWEET

    • ¾ c chopped pecans, divided
    • 2 tbsp maple syrup
    • 1 tsp cinnamon
    • ½ tsp ginger
    • ½ tsp nutmeg
    • ¼ tsp allspice
    • ¼ tsp kosher salt

    Instructions

    • Heat the oven to 400°F. Scrub the sweet potatoes, then pat dry. Poke holes in the skins using the tines of a fork, then rub each potato with 1 tsp olive oil and wrap in a piece of aluminum foil. Place the potatoes onto a baking sheet, then transfer to the oven. Roast 40-45 minutes, or until the flesh is very tender and the internal temperature registers 210°F using an instant read thermometer.
    • Unwrap the potatoes, then cool at room temperature for 10 minutes. Slice each potato in half and scoop out the flesh; leave ¼ – ½ of flesh behind to give the skins structural support.
    • Place the flesh into a mixing bowl and add the egg, butter, and heavy cream; mash using a potato masher or fork until the flesh is smooth and creamy and the mixture is evenly combined.
    • Add the mix-ins. For savory sweet potatoes, fold in 1 cup cheddar cheese, thyme, rosemary, garlic powder, onion powder, salt, and pepper. For sweeter sweet potatoes, fold in ½ cup pecans, maple syrup, cinnamon, ginger, nutmeg, allspice, and kosher salt.
    • Spoon or pipe the sweet potatoes back into the shells. For savory only, sprinkle the stuffed sweet potatoes with the remaining shredded cheese.
    • Arrange the sweet potato halves on a greased baking sheet. Roast 20 minutes, until the filling is set and the edges are golden brown. Garnish savory potatoes with fresh rosemary and a pinch of salt; garnish sweeter sweet potatoes with the remaining chopped pecans. Serve warm, right away. Enjoy!

    Nutrition Information

    Serving: 1sweet potato half, Calories: 160kcal (8%), Carbohydrates: 15g (5%), Protein: 4g (8%), Fat: 10g (15%), Saturated Fat: 5g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 43mg (14%), Sodium: 241mg (10%), Potassium: 264mg (8%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 201% (201%), Vitamin C: 3% (3%), Calcium: 8% (8%), Iron: 3% (3%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

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    Filed Under: Gluten Free, Grain Free, Holiday Recipes, Side Dishes, Vegetarian

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