Twice-Baked Sweet Potatoes
Enjoy an easy, delicious side dish with these twice baked sweet potatoes. Perfect alongside ham, pork chops, steaks, or grilled chicken.
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!
What You’ll Like About This Dish
All the flavors of sweet potato casserole. Brown sugar, cinnamon, and pecans deliver classic holiday taste in every bite.
Portion-friendly presentation. Baked in their skins, these look beautiful and are easy to serve.
Make-ahead and freezer-friendly. Perfect for prepping in advance for holidays or busy dinners.
Customizable toppings. Go traditional or swap in marshmallows, streusel, or even bacon.
Ingredient Notes
- Sweet potatoes – Choose medium to large, evenly sized potatoes for even baking and easy stuffing.
- Brown sugar – Adds sweetness to both the filling and the topping.
- Cinnamon and nutmeg – Warm spices that pair beautifully with sweet potatoes.
- Kosher salt and black pepper – Balance the sweetness with a bit of savory depth.
- Butter – Used in both the mashed filling and the pecan topping for richness.
- Pecans – Add crunch and buttery flavor to the topping—chop them small for even coverage.
Steps to Make Twice-Baked Sweet Potatoes
- Preheat the oven to 375°F and line a baking sheet with parchment or foil.
- Scrub and pierce the sweet potatoes, then bake until fork-tender, about 1 hour to 1 hour 20 minutes.
- Let the baked potatoes cool slightly. Slice off the top and scoop out most of the flesh, leaving a border.
- Mash the sweet potato flesh with brown sugar, spices, salt, pepper, and butter.
- Spoon the mashed filling back into the shells.
- Mix the topping ingredients and sprinkle over the potatoes.
- Return to the oven and bake for 15 to 20 minutes, until heated through and the topping is golden.
Tips
- Use a melon baller or spoon to scoop the flesh without tearing the skins.
- For smoother filling, mash with a hand mixer or pass through a potato ricer.
- Taste the filling before stuffing—it should be lightly sweet and well seasoned.
- If the potatoes are very large, you can cut them in half and make 8 smaller portions.
Recipe Variations
- Mini Marshmallows: Swap the pecan topping for marshmallows and bake until golden.
- Streusel: Add 2 tablespoons flour and an extra tablespoon of butter to the topping for a crumbly finish.
- Bacon: Stir crumbled cooked bacon into the topping mixture for a sweet-savory twist.
- Savory version: Skip the sugar and spice, and mash the sweet potatoes with butter, cream, salt, and herbs.
- Coconut topping: Add shredded coconut to the topping for a tropical twist.
Serving Suggestions
- Serve alongside baked ham or glazed pork chops for a sweet-savory pairing.
- Add them to your Thanksgiving or holiday table as a lighter alternative to casserole.
- Pair with grilled chicken, steak, or roasted turkey for a complete dinner.
- Include a crisp green salad or steamed green beans to round out the meal.
How to Store
Refrigerate: Store cooled sweet potatoes in an airtight container for up to 4 days. Reheat in a 350°F oven until warmed through.
Freeze: Wrap unbaked stuffed sweet potatoes tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight before baking with the topping.
To Reheat: Bake thawed or refrigerated stuffed potatoes at 375°F for 25 to 30 minutes, or until they register 165°F in the center.
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.
Twice-Baked Sweet Potatoes
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 pecans, chopped
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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
