This rich Twice-Baked Sweet Potatoes recipe is made with baked sweet potatoes, creamy butter, tangy cream cheese, a touch of maple syrup, and classic spices like cinnamon and nutmeg. The result is a smooth, sweet, and savory side dish that is far more elegant than a simple baked potato. It is the perfect side dish for a holiday meal, a special occasion, or a cozy weeknight dinner and serves 4 people.
Twice-Baked Sweet Potatoes Ingredients
- 4 medium sweet potatoes, about 10-12 ounces each
- 4 tablespoons unsalted butter, softened
- 2 ounces cream cheese, softened
- 2 tablespoons maple syrup or brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of kosher salt
- Sliced scallions or fresh parsley, for garnish (optional)
How To Make Twice-Baked Sweet Potatoes
- Bake the potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and poke them several times with a fork. Place them on a baking sheet and bake for 50-60 minutes, or until they are very tender when pierced with a fork.
- Prepare the filling: Let the potatoes cool for about 10 minutes, or until they are cool enough to handle. Carefully slice each sweet potato in half lengthwise. Use a spoon to scoop out the cooked flesh into a medium bowl, leaving a thin layer of potato in the skin to keep it intact.
- Mash the sweet potato mixture: To the bowl with the scooped-out potato flesh, add the softened butter, cream cheese, maple syrup, cinnamon, nutmeg, and a pinch of salt. Mash with a fork or potato masher until the mixture is smooth and creamy.
- Stuff and bake again: Spoon the sweet potato mixture back into the empty potato skins, piling it up to create a dome. Place the stuffed sweet potatoes back on the baking sheet. Return them to the oven and bake for another 15-20 minutes, or until the filling is heated through and the tops are slightly golden.
- Garnish and serve: Garnish with sliced scallions or fresh parsley, if you like. Serve the twice-baked sweet potatoes warm.
Recipe Tips
- Select similar-sized potatoes: To ensure all the sweet potatoes cook evenly in the first bake, choose ones that are roughly the same size and weight.
- Leave a sturdy shell: When scooping out the potato flesh, be careful to leave a ¼-inch thick layer of potato behind. This will help the skin maintain its shape and hold the filling without collapsing.
- Prevent a soggy interior: Make sure your oven is fully preheated before the first bake. A hot oven helps the potatoes cook properly and prevents them from becoming soggy.
- Make it ahead: You can prepare the sweet potatoes up to the point of the second bake. Cover and refrigerate them for up to 2 days. When you’re ready to eat, simply bake them for a little longer until heated through.
What To Serve Twice-Baked Sweet Potatoes
These savory and sweet twice-baked sweet potatoes are an excellent side dish for a variety of main courses. They pair beautifully with roasted chicken, pork chops, or a classic holiday ham. For a complete meal, serve them alongside a simple green salad with a bright vinaigrette or roasted vegetables like Brussels sprouts or asparagus.
How To Store Twice-Baked Sweet Potatoes Leftovers
- Refrigerate: Store any leftover twice-baked sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave or warm them in a 350°F oven until heated through.
- Freeze: This recipe freezes well. After the first bake and filling, let the potatoes cool completely. Wrap them individually in plastic wrap and then aluminum foil, and place them in a freezer-safe bag. They will keep for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
Twice-Baked Sweet Potatoes Nutrition Facts
- Serving Size: ½ potato
- Calories: 250 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 200mg
- Total Carbohydrate: 34g
- Dietary Fiber: 5g
- Sugars: 18g
- Protein: 4g
Frequently Asked Questions
- Can I make these savory instead of sweet? Yes! For a savory twist, omit the maple syrup and spices. Instead, mix the sweet potato flesh with ingredients like bacon, shredded cheddar cheese, sour cream, and chives.
- Why are my potatoes still hard after baking? This usually means they weren’t baked for long enough. Make sure to bake until they are easily pierced with a fork. It is better to over-bake them slightly on the first round than under-bake them.
- Can I use a different type of potato? This recipe specifically calls for sweet potatoes, which have a naturally softer texture and sweeter flavor. While you can use a regular russet potato for a twice-baked dish, the taste and texture will be quite different.
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Twice-Baked Sweet Potatoes Recipe
Description
These Twice-Baked Sweet Potatoes feature a fluffy, creamy filling of mashed sweet potato mixed with butter, cream cheese, and spices, all stuffed back into the potato skin and baked to golden perfection. It’s a sweet and savory side dish that feels both comforting and elevated.
Ingredients
Instructions
- First bake: Bake scrubbed and poked sweet potatoes at 400°F for 50-60 minutes until tender.
Create the filling: Let potatoes cool, then slice in half and scoop out the flesh into a bowl, leaving the skin intact.- Mash: Mix the potato flesh with butter, cream cheese, maple syrup, and spices until creamy.
- Second bake: Spoon the filling back into the potato skins and bake for another 15-20 minutes until heated through. Garnish and serve