If you’re craving a comforting, cozy side that’s packed with flavor and texture, this Twice Baked Sweet Potatoes Recipe is your new best friend in the kitchen. Imagine tender sweet potato halves blended with a creamy, spiced filling that’s lovingly scooped back into the skins and baked again until golden and bubbling—this dish is a celebration of natural sweetness accented with warm spices and optional crunchy, gooey toppings. Whether for a holiday feast or a weeknight treat, these twice baked sweet potatoes bring soulful satisfaction that feels homemade and special every single time.
Ingredients You’ll Need
These ingredients are delightfully simple but each one plays a crucial role in creating the perfect balance of creaminess, sweetness, and warmth in this dish. From the natural sweetness of the potatoes to the rich butter and subtle spice blends, each element enhances texture and flavor to make this Twice Baked Sweet Potatoes Recipe unforgettable.
- 4 medium sweet potatoes: Choose firm, evenly sized ones for consistent baking and hearty filling.
- 2 tablespoons olive oil: Helps the skins crisp beautifully during baking.
- ¼ cup unsalted butter (softened): Adds creamy richness and smooth mouthfeel to the filling.
- ¼ cup sour cream: Brings tanginess and moisture, keeping the filling luscious.
- ¼ cup milk: Lightens the texture of the mashed filling, making it silky.
- ½ teaspoon ground cinnamon: Infuses warmth and aromatic depth.
- ¼ teaspoon ground nutmeg: Adds a gentle, nutty spice that complements cinnamon well.
- ½ teaspoon salt: Enhances all the flavors, balancing sweetness perfectly.
- ¼ teaspoon black pepper: Offers a subtle kick that keeps the dish from being too sweet.
- ¼ cup chopped pecans (optional): Introduces a delightful crunch and toasty nuttiness.
- 2 tablespoons brown sugar (optional): Intensifies sweetness with a hint of caramel richness.
- Mini marshmallows (optional): The iconic topping that melts into a golden, pillowy layer for ultimate indulgence.
How to Make Twice Baked Sweet Potatoes Recipe
Step 1: Bake the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Give your sweet potatoes a good wash, then pierce each several times with a fork. This step ensures steam escapes while baking so they cook evenly. Coat them lightly with olive oil for crispier skins, then place them on a baking sheet. Bake for 45 to 60 minutes, or until the potatoes are tender when pierced with a knife. This is the foundation of your dish, so taking the time to bake thoroughly is well worth it.
Step 2: Scoop and Mash the Filling
Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin border of potato attached to the skin to hold its shape during the second bake. Transfer the flesh to a mixing bowl and add the butter, sour cream, milk, cinnamon, nutmeg, salt, and black pepper. Mash and stir the mixture until it’s luxuriously smooth. If you’re adding pecans and brown sugar, fold them in now—they add texture and a deeper flavor profile that truly shines.
Step 3: Refill the Potato Skins
Generously spoon the creamy filling back into the potato skins, mounding it slightly over the top. This is your chance to create that inviting, hearty look that makes these potatoes so tempting. If you love marshmallows, now is the moment to sprinkle mini marshmallows atop each filled half—this optional step transforms your dish into a little golden masterpiece after baking.
Step 4: Second Bake
Return the stuffed sweet potatoes to the oven for another 15 to 20 minutes. This gently reheats the filling and browns the tops, especially if you’ve added marshmallows, which will toast to a beautiful golden brown. Keep an eye to avoid burning but allow plenty of time for those flavors to marry and textures to set perfectly.
How to Serve Twice Baked Sweet Potatoes Recipe
Garnishes
A garnish can elevate the visual appeal and add complementary flavor. Consider a sprinkle of fresh chopped parsley or chives for a pop of green and brightness. Alternatively, a drizzle of maple syrup or a dusting of additional cinnamon before serving can enhance sweetness and warmth.
Side Dishes
This Twice Baked Sweet Potatoes Recipe is a stellar side on its own but pairs wonderfully with savory mains like roasted chicken, grilled pork chops, or even a hearty vegetable stew. For a vegetarian feast, serve alongside sautéd greens and a crisp salad to balance the richness.
Creative Ways to Present
Think beyond the traditional halves and try scooping the filling into mini bell peppers or hollowed acorn squashes. For a party, serve smaller scoop-sized portions in appetizer cups topped with a pecan or marshmallow. Presentation can make this a fun centerpiece for any meal.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making leftovers even tastier.
Freezing
This dish freezes well! Arrange the filled but unbaked potatoes on a tray to freeze individually, then transfer to a freezer-safe container. Freeze up to one month. When ready to enjoy, bake right from frozen, adding extra time to ensure thorough heating.
Reheating
To reheat, place the potatoes on a baking sheet and warm in a 350°F (175°C) oven until heated through, about 20 to 25 minutes. For leftover portions, microwaving is also possible but may soften the potato skins.
FAQs
Can I make this Twice Baked Sweet Potatoes Recipe vegan?
Absolutely! Substitute the butter with a plant-based spread, use a non-dairy milk, and replace sour cream with a vegan alternative such as coconut yogurt or cashew cream. Skip marshmallows or find vegan marshmallow options to keep the dish fully vegan-friendly.
What can I add to make these potatoes savory instead of sweet?
For a savory twist, leave out the cinnamon, nutmeg, brown sugar, and marshmallows. Stir in shredded cheese, green onions, or crumbled bacon to the filling. This turns the dish into a rich, flavorful side that pairs well with grilled meats or beans.
Are mini marshmallows necessary for this recipe?
Not at all! Mini marshmallows add a nostalgic, sweet topping that pairs beautifully with the spiced potatoes, but the Twice Baked Sweet Potatoes Recipe is delicious on its own or with just pecans for a lovely crunch.
How do I know when the sweet potatoes are fully baked the first time?
You can easily check by inserting a fork or knife into the flesh. If it slides in easily without resistance, your potatoes are perfectly cooked and ready for scooping.
Can I use a microwave to speed up the baking?
While you can pre-cook the sweet potatoes in the microwave to save time, baking in the oven develops better texture and flavor, especially for the crispy skins. If using a microwave, finish with the second bake in the oven for best results.
Final Thoughts
This Twice Baked Sweet Potatoes Recipe is truly one of those dishes that feels like a warm hug on a plate—comforting, rich, and irresistibly tasty. It’s easy enough to make any day, yet impressive enough for holidays and special occasions. Give it a try and watch as it becomes a favorite in your cooking repertoire, delighting friends and family alike with every fluffy, flavorful bite.
Print
Twice Baked Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
Twice Baked Sweet Potatoes is a comforting American side dish perfect for holidays or any cozy meal. Baked sweet potatoes are scooped out, mashed with buttery, creamy spices, and optionally sweetened with pecans, brown sugar, and topped with marshmallows before a second bake for a warm, golden finish.
Ingredients
Main Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- ¼ cup unsalted butter, softened
- ¼ cup sour cream
- ¼ cup milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Ingredients
- ¼ cup chopped pecans
- 2 tablespoons brown sugar
- Mini marshmallows for topping
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce each several times with a fork. Place them on a baking sheet and bake for 45–60 minutes until they are tender when pierced with a fork.
- Prepare Filling: Allow the sweet potatoes to cool slightly. Slice each sweet potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin border inside the skin to maintain its shape.
- Mash the Sweet Potato Flesh: In a mixing bowl, mash the sweet potato flesh with softened butter, sour cream, milk, ground cinnamon, ground nutmeg, salt, and black pepper until smooth and creamy. If desired, stir in chopped pecans and brown sugar for added texture and sweetness.
- Fill the Potato Skins: Spoon the creamy sweet potato mixture back into the hollowed skins, mounding the filling on top slightly to hold shape.
- Add Toppings and Second Bake: Optionally, sprinkle mini marshmallows on top of each filled potato half. Return the stuffed sweet potatoes to the oven and bake for an additional 15–20 minutes until heated through and the tops are lightly golden and toasted.
Notes
- These can be prepared ahead of time by assembling and refrigerating after the first bake. Bake the second time just before serving.
- For a savory variation, omit cinnamon, nutmeg, brown sugar, and marshmallows, and add shredded cheese, green onions, or crumbled bacon instead.
