Twice Baked Sweet Potatoes

I’m so glad you’re here! These Twice Baked Sweet Potatoes are one of those recipes that instantly make your kitchen smell amazing and your table feel extra special. Whether you’re making them for a holiday spread, meal prepping for the week, or just want a side dish that steals the show, this one’s a keeper.

Fluffy mashed sweet potato whipped with warm spices, a little creaminess, and cheese (or keep it dairy-free!)—all scooped back into the potato skins and baked until golden. They’re sweet, savory, and absolutely irresistible.

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What Are Twice Baked Sweet Potatoes?

Twice baked sweet potatoes are exactly what they sound like: first, the whole sweet potatoes are baked until tender. Then the insides are scooped out, mashed with delicious mix-ins (think butter, cheese, spices, even maple syrup or bacon!), and stuffed back into the skins. A second bake makes the tops golden and fluffy, with a hint of crisp around the edges.

It’s the sweet potato version of comfort food meets presentation goals.

Why You’ll Love This Recipe

Cozy, comforting, and ultra flavorful
Naturally gluten-free and easy to make dairy-free
Totally customizable with savory or sweet mix-ins
Perfect for holidays, meal prep, or weeknight dinners
Can be made ahead—great for entertaining

What Do They Taste Like?

They’re creamy, lightly sweet from the natural potato, with just enough savory from the cheese, butter, or seasoning to keep you coming back for more. The outside edges crisp up just a bit in the oven, while the inside stays soft and whipped—like mashed sweet potato meets casserole inside a crispy skin!

Benefits of This Recipe

High in fiber, potassium, and vitamin A
A healthier spin on comfort food
Can be made vegetarian or dairy-free
Easy to prep ahead and reheat
Crowd-pleaser—even for sweet potato skeptics!

Ingredients

4 medium sweet potatoes
2 tbsp butter (or plant-based butter)
¼ cup sour cream or Greek yogurt
½ cup shredded cheddar or gouda (optional)
½ tsp cinnamon
¼ tsp smoked paprika (optional for savory twist)
Salt & pepper, to taste
Optional toppings: chopped green onion, crumbled bacon, maple drizzle, pecans

Tools You’ll Need

Baking sheet
Mixing bowl
Spoon
Fork or potato masher
Sharp knife
Oven mitts (hot potato alert!)

Additions and Substitutions

✨ Make them your own:

Swap cheese for goat cheese or feta for a tangy bite
Add a spoonful of maple syrup or brown sugar for a sweeter version
Make them protein-packed with chickpeas or chopped chicken
For crunch, top with pecans or roasted pumpkin seeds
Keep it dairy-free with vegan butter and coconut yogurt

How to Make Twice Baked Sweet Potatoes

1. Bake the sweet potatoes

Preheat oven to 400°F. Wash and dry potatoes, prick a few times with a fork, and place on a baking sheet. Bake for 45–55 minutes, until fork-tender.

2. Scoop and mash

Let cool slightly, then slice each potato in half lengthwise. Carefully scoop out the flesh, leaving a ¼-inch border around the edge. Place flesh in a mixing bowl.

3. Mix the filling

Mash sweet potato with butter, sour cream, cheese, and seasonings until creamy and smooth. Taste and adjust salt, pepper, or spice.

4. Refill the skins

Spoon the filling back into the sweet potato skins, mounding slightly on top.

5. Bake again

Return to the oven and bake at 375°F for 15–20 minutes, until heated through and lightly golden on top.

6. Serve and top

Top with green onion, a sprinkle of cheese, or whatever makes your sweet potato dreams come true

What to Serve With Twice Baked Sweet Potatoes

Here’s how to turn these cozy spuds into a full-on flavor party:

Seven Layer Chicken Burritos – hearty, cheesy, and perfect alongside your sweet-savory spuds
Spinach and Artichoke Stuffed Spaghetti Squash – a veggie-packed main that feels just as comforting
Easy Baja Fish Tacos – for a light, fresh main that balances the richness of the potatoes #google_vignette

Tips for Perfect Results

Choose even-sized sweet potatoes so they cook at the same rate
Don’t over-scoop—leave a thin layer to help the skins hold shape
Taste your filling before baking—you can always add more seasoning!
Double the recipe and freeze a few for easy reheating later
For a pretty finish, sprinkle cheese on top during the second bake

Storage & Reheating

Fridge: Store in an airtight container up to 4 days
Freezer: Wrap tightly in foil and freeze for up to 2 months
Reheat: Bake at 350°F until warmed through or microwave in 60-sec intervals

Frequently Asked Questions (FAQ)

Can I make these sweet instead of savory?
Absolutely! Add a tablespoon of maple syrup, cinnamon, and a pinch of nutmeg. Top with pecans or marshmallows.

Can I prep them ahead of time?
Yes! Assemble up to the second bake and refrigerate. Bake right before serving.

Can I freeze them?
Definitely. Cool completely, wrap each one tightly, and freeze. Reheat in the oven for best texture.

Are they gluten-free?
Yes! Just double-check any toppings or add-ins to be sure.

Final Thoughts: Cozy Comfort in Every Bite 🍠🧡

These Twice Baked Sweet Potatoes are everything I love in a side dish—creamy, comforting, customizable, and always welcome on the table. Whether you’re making them as a weeknight treat or your new holiday staple, they’re guaranteed to be the kind of dish people ask for seconds (and the recipe).

Still hungry? Don’t miss:

Let’s See Those Spuds! 🍠📸

Made these twice baked sweet potatoes? I’d love to see your golden-topped creations!
📌 Save them for later on Pinterest: Follow @TheKitchenJoyy and pin it to your Holiday Recipes, Comfort Sides, or Vegetable Dishes boards!
📸 Don’t forget to tag me—I can’t wait to see how you top yours!