Twice Baked Sweet Potatoes

10 servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Twice Baked Sweet Potatoes made with potatoes, brown sugar, cinnamon, and pecans are sweet, crunchy, and the PERFECT side dish for your holiday table!

We’re crazy about potato recipes over here, especially when it comes to sweet potatoes like these Mashed Sweet Potatoes, Slow Cooker Sweet Potatoes, and Slow Cooker Sweet Potato Casserole.

Twice Baked Candied YamsTwice Baked Sweet Potatoes

Twice baked sweet potatoes are baked not just once, but twice to bring out absolutely all of the amazing flavor this side dish has to offer. It’s been a family tradition in my house for years because they’re so kid-friendly, and sometimes it’s fun to try holiday recipes other than your traditional mashed potatoes.

You can top these twice baked potatoes with mini marshmallows to make them taste like a candied yams, or add a few spoonfuls of sour cream to make the filling even more creamy.

Twice baked potatoes can also be made with russet potatoes. Mix the filling with some grated cheddar cheese or gruyere and top with chives or cooked bacon. If you use cheddar cheese and chives, don’t forget to top with sour cream at the end. It’s almost mandatory.


Twice baked sweet potatoes are literally baked twice. The first time is to soften the baked potatoes so you can scoop out the inside and mash them with other ingredients. The second time is after you add the mixture to the remaining potato skins and spread the potatoes out on a baking sheet, so the sugar on the top can melt and the top becomes toasted and slightly crispy.


You can definitely make twice baked potatoes ahead of time. Just follow the recipe until you add the mixture back to the potato skins, then wrap tightly and refrigerate. When you’re ready, place them on a baking sheet and cook according to the recipe until the tops look caramelized and slightly toasted.


Wrap tightly in plastic wrap, and freeze for 2-3 months. When you’re ready, just add the twice baked potatoes to a baking sheet and bake at 375 degreed F for 20-25 minutes, or until baked potatoes are warmed through and golden brown on top.



  • Make sure to preheat oven before baking the potatoes, or they may take more longer than the total time in the recipe to soften.
  • If you don’t have a food processor to puree the potato mixture, you can mix everything together with a potato masher until well combined.
  • Sweet potatoes or russets work best for twice baked potatoes because the skins are more firm. If you don’t have either of these, you can still make this dish but instead cut them like scalloped potatoes and sprinkle the other ingredients on top.
  • Toast the pecans with a tablespoon of butter in a skillet over medium heat to add some toasted nutty flavor to these twice baked potatoes.
  • If they’re not looking toasted in the oven, turn on the broiler for 1-2 minutes.

Twice Baked Sweet Potatoes

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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes made with potatoes, brown sugar, cinnamon, and pecans are sweet, crunchy, and the PERFECT side dish for your holiday table!
Yield 10 servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 5 medium sweet potatoes same football shape for all is best
  • 1/2 cup packed brown sugar plus some for sprinkling
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 6 tablespoons unsalted butter
  • 1/2 cup sugared pecans chopped


  • Preheat the oven to 375 degrees and wash, scrub and dry your sweet potatoes.
  • Pierce the sweet potatoes with a fork and cook them for 60-75 minutes or until tender when pierced with a fork.
  • Cut off the top ⅓ of the potato lengthwise and scoop out the insides leaving ¼ inch wall thickness of the sweet potato (scrape all you can out of 1 potato we will be discarding it's shell).
  • Add the scooped out sweet potatoes with brown sugar, cinnamon, nutmeg, salt, black pepper, and butter to a food processor and combine until smooth.
  • Put the mixture back into 4 potato shells, top with brown sugar and pecans and bake for 15-18 minutes.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 188kcal | Carbohydrates: 26g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 178mg | Potassium: 233mg | Fiber: 2g | Sugar: 15g | Vitamin A: 9430IU | Vitamin C: 1.6mg | Calcium: 36mg | Iron: 0.5mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I am so bored with the regular way we been eating sweet potatoes thank you for this jazzy yet doable way to enjoy a family favorite…tomorrow I will try!

  2. I’m confused how you get 10 servings from 4 filled potato shells. These look yummy and easy> I plan to make them this weekend.

    1. Hello Susan, the recipe calls for five medium-sized sweet potatoes and if you cut them in half you get ten servings. Hope this clears up any confusion 🙂

  3. Hi!
    To make ahead of time, do I add the mixture back to the potato skins then wrap and refrigerate? or keep them separate?

  4. Oh, this looks so good! I have never made twice baked sweet potatoes, I really want to make these! My daughter loves sweet potatoes so much, I am sure she would eat this right up.

    1. My son will be home on leave in September, and I am planning a ham dinner and these twiced baked sweet potatoes will be perfect with the ham and will be his favorite. Thank you!