Whether for an everyday family dinner or holiday feast, sweet potatoes make a delicious side dish. These sweet potatoes are baked to perfection and then mashed and stuffed back into their skins. The potatoes are flavored with brown sugar and warm spices with a sweet, buttery pecan topping. The stuffed sweet potatoes offer sweet potato casserole flavors without the heavy filling. Serve them alongside baked ham, pork chops, steaks, or grilled chicken or fish. They’re a sure dinner winner!
Recipe Variations
- Mini Marshmallows: Marshmallows complement sweet potatoes nicely. Instead of the brown sugar and pecan topping, finish them with mini marshmallows. Bake until the marshmallows are browned, or put the marshmallows on the baked stuffed potatoes and use a kitchen torch to brown them.
- Streusel: Add an extra tablespoon of melted butter and 2 tablespoons of flour to the brown sugar and pecan topping mixture.
- Bacon: Add crumbled cooked bacon to the brown sugar-pecan topping mixture.
If you’re looking for other ways to use sweet potatoes, you can’t go wrong with our best sweet potato casserole. Or try this sweet potato bread pudding or this delicious sweet potato cobbler. This sweet potato casserole with coconut is a smaller casserole for 4 to 5 people.
Freeze for Later
These delicious twice-baked sweet potatoes may be frozen. Fill the sweet potatoes with the mashed mixture, cool completely, then wrap them in plastic wrap and foil. Defrost the frozen stuffed sweet potatoes in the refrigerator overnight. When it’s time to bake, arrange the defrosted sweet potatoes on a parchment or foil-lined rimmed baking sheet. Combine the topping ingredients and sprinkle over the potatoes. Bake at 375 F for 25 to 30 minutes. When done, they should register at least 165 F in the center.
PrintTwice-Baked Sweet Potatoes
Enjoy an easy, delicious side dish with these twice baked sweet potatoes. Perfect alongside ham, pork chops, steaks, or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Sweet Potatoes
- Method: Bake
Ingredients
- 4 large sweet potatoes
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- Dash nutmeg
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 4 tablespoons butter
For the Topping
- 1/4 cup brown sugar
- 1 tablespoon butter
- 1/2 teaspoon ground cinnamon
- 1/3 cup chopped pecans
Instructions
- Heat the oven to 375 F and line a rimmed baking sheet with foil or parchment paper.
- Scrub the potatoes, pat dry, and pierce them in several places with a fork or small, sharp knife. Place the potatoes on the prepared baking pan and bake until tender, 1 hour to 1 hour and 20 minutes. The fork or knife should slide in with little resistance.
- Place the baked sweet potatoes on a rack and let cool slightly. When the potatoes are cool enough to handle, cut about 1/2 inch off the top and scoop out most of the flesh, leaving a 1/4-inch border for stability.
- Put the sweet potato flesh in a medium bowl and add 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, the nutmeg, salt, pepper, and 4 tablespoons of butter; mash to combine.
- Spoon the mashed sweet potato mixture into the shells. Combine the topping ingredients and sprinkle over the stuffed sweet potatoes.
- Return the potatoes to the oven and bake for 15 to 20 minutes. Enjoy!
