Twice Baked Sweet Potatoes are a sweet, crunchy, and easy holiday side dish! Perfectly delicious and satisfying! Make these potatoes soon!
If you love sweet potatoes as a Veggie side, you’re going to love trying my Mashed Sweet Potatoes, or my Grilled Sweet Potatoes.
Why You’ll Love These Potatoes?
- The perfect side dish to pair with a cozy meal!
- These potatoes can be made ahead to save time during the holidays.
Sabrina’s Twice Baked Sweet Potatoes Recipe
Bake this potato recipe 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.
Recipe Card
Ingredients
- 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
Instructions
- 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 as we will be discarding its 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.
Notes
Nutrition
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Sabrina’s Tip
I love toasting my pecans with a tablespoon of butter in a skillet over medium heat before topping them onto my potatoes. It brings out the delicious nutty flavor and adds an extra layer of crunch that I absolutely love!
Table of contents
About this Recipe
These Twice Baked Sweet Potatoes are a delicious holiday side dish made with creamy sweet potatoes and crunchy pecans. Baked twice for a rich, flavorful filling and lightly toasted topping, they’re perfect for Thanksgiving or a cozy family dinner!
Can this be made ahead of time?
Yes, 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.
Recipe Tips & Tricks
- Preheat the Oven: Make sure to preheat the oven before baking the potatoes, or they may take more longer than the total time in the recipe to soften.
- No Food Processor: 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.
- Use the Broiler if Needed: If they’re not looking toasted in the oven, turn on the broiler for 1–2 minutes.
How to Store
- Serve: Serve fresh out of the oven along side your other Holiday dishes.
- Store: Don’t keep at room temperature for more than 2 hours. Once the dish has cooled, you can cover it in plastic wrap or aluminum foil to store in the fridge for 4-5 days.
- Freeze: Wrap tightly in plastic wrap and freeze for 2-3 months. When you’re ready, add potatoes to a baking sheet and bake at 375 degrees F for 20-25 minutes. They should be warmed through and golden brown on top.
Variations
Russet Potatoes: You can make twice baked potatoes 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.
Related Recipes
More Delicious Sweet Potato Sides
Photos used in previous versions of this post.
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!
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.
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 🙂
but it says to take all the potato out of one and to dispose of its skin. so you end up with 4
GREAT RECIPE!!!!!!
Thanks for the 5 stars, Cindy Jo.
Will be making this but when do you add the black pepper?
You’ll want to add it in with the salt. Enjoy!
Hi!
To make ahead of time, do I add the mixture back to the potato skins then wrap and refrigerate? or keep them separate?
You can add the mix to the skins and store together, definitely a good way to save time 🙂
I love sweet potatoes and this looks absolutely delicious! Can’t wait to give it at try!
I hope you enjoy them!
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.
I hope she loves them!
Our family loves sweet potatoes! I’m excited to try these! Thanks for posting!
You’re welcome, Ginny!
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!
That’s so sweet!