Twice Baked Sweet Potatoes
These Twice Baked Sweet Potatoes are creamy, crave-worthy, and completely customizable—perfect for holidays, hearty weeknight dinners, or make-ahead meal prep. The fluffy sweet potato filling is whipped with butter, warm spices, and your choice of savory or sweet mix-ins, then stuffed back into the skins and baked to golden perfection. A feel-good favorite that never fails to impress!
Calories: 210kcal
Ingredients
- 4 medium sweet potatoes
- 2 tbsp butter or vegan butter
- ¼ cup sour cream or Greek yogurt
- ½ cup shredded cheddar or gouda optional
- ½ tsp cinnamon
- ¼ tsp smoked paprika for a savory twist
- Salt and pepper to taste
- Optional toppings: chopped green onions maple syrup drizzle, pecans, crumbled bacon, or hot honey
Instructions
- Preheat oven to 400°F (200°C). Prick each sweet potato with a fork and place on a baking sheet.
- Bake for 45–55 minutes, or until soft and fork-tender. Remove from oven and let cool slightly.
- Slice potatoes in half lengthwise. Carefully scoop out the insides, leaving a thin shell (about ¼ inch thick). Place flesh in a mixing bowl.
- Mash filling with butter, sour cream, cheese (if using), cinnamon, paprika, salt, and pepper until smooth and creamy.
- Spoon filling back into sweet potato skins, mounding it slightly on top.
- Return to oven and bake at 375°F (190°C) for 15–20 minutes, until heated through and golden on top.
- Serve hot, topped with your favorite add-ons like hot honey, green onions, or toasted nuts.
Notes
- For a sweeter version, swap sour cream for a bit of maple syrup and a dash of nutmeg.
- Make it dairy-free using plant-based butter and coconut yogurt.
- You can fully prep these ahead of time—just refrigerate and bake when ready to serve.
- These freeze well! Wrap tightly in foil and reheat in the oven.