Introduction

Hey there, friends! You know those dishes that just feel like a warm hug on a plate? The ones that instantly transport you to cozy evenings, holiday gatherings, or just a simple, comforting weeknight meal? Well, these Twice Baked Sweet Potatoes are exactly that!

Forget everything you thought about plain old baked sweet potatoes. We’re taking them to a whole new level of creamy, dreamy deliciousness. And guess what? They are surprisingly easy to make! Seriously, you’ll wonder why you haven’t been making these forever. They’re sweet, savory, perfectly spiced, and absolutely guaranteed to become a regular in your rotation, whether it’s for a special occasion or just because you deserve something wonderful.

Why You’ll Love This Recipe

Fast-ish: Okay, it’s two bakes, but the hands-on time is minimal, and it’s totally worth it!
Easy: If you can mash potatoes, you can make these. No fancy techniques required.
Giftable: Assemble them ahead and share the love (uncooked or fully baked!).
Crowd-Pleasing: Seriously, who can resist creamy, sweet, spiced potato goodness?

Ingredients

Here’s what you’ll need to whip up this magic:

4 medium Sweet potatoes: Look for ones that are similar in size so they bake evenly. These are the stars!
4 tbsp Unsalted butter: Because butter makes everything better, especially when it melts into warm sweet potatoes.
1/2 cup Sour cream: Adds a lovely tang and creamy texture. Don’s skip this!
Milk or cream: Just a splash to get that perfect smooth consistency. You might need a little more or less depending on your potatoes.
2 tbsp Brown sugar: Enhances the natural sweetness of the potatoes and adds a hint of caramel-y goodness.
1 tsp Cinnamon: The classic spice pairing for sweet potatoes. Warm and inviting.
1/4 tsp Nutmeg: Just a pinch adds that extra layer of cozy flavor.
Salt and pepper: Yep, even sweet dishes need a little salt to balance the flavors, and a touch of pepper adds a subtle warmth.

How to Make It

Let’s get these delicious potatoes made! Follow along; it’s easier than you think.

First Bake: Preheat your oven to 400°F (200°C). Give your sweet potatoes a good wash and dry. Poke them all over a few times with a fork or knife (this lets steam escape!). Place them directly on the oven rack or on a baking sheet lined with foil (for easier cleanup!). Bake for 45-60 minutes, or until they are tender when you pierce them with a fork. They should feel soft all the way through.
Cool and Prep: Let the baked potatoes cool on the baking sheet for about 10-15 minutes until they are cool enough to handle but still warm. Carefully slice each potato in half lengthwise.
Scoop ‘Em Out: Using a spoon, gently scoop the flesh out of each potato half into a medium bowl. Be careful not to tear the skins! Leave a thin layer of potato flesh attached to the skin to help them hold their shape. Set the empty skins aside on the baking sheet.
Make the Filling: To the bowl with the sweet potato flesh, add the unsalted butter, sour cream, brown sugar, cinnamon, nutmeg, salt, and pepper. Use a fork or potato masher to mash everything together until it’s smooth and creamy. Add a splash of milk or cream as needed to reach your desired consistency – you want it smooth and scoopable, not dry or too runny. Give it a taste and add more salt, pepper, or brown sugar if you like!
Fill the Skins: Spoon the sweet potato filling back into the reserved potato skins. You can mound it up nicely!
Second Bake: Place the stuffed sweet potato halves back into the 400°F (200°C) oven. Bake for another 15-20 minutes, or until the tops are slightly golden and heated through.
Serve Warm: Let them cool for just a couple of minutes (they’ll be hot!) and then serve. Enjoy every single bite!

Substitutions & Additions

Want to mix things up? Go for it! Here are a few ideas:

Make it Dairy-Free: Use a good quality plant-based butter, dairy-free sour cream or plain Greek yogurt, and a plant-based milk (like almond or oat).
Swap the Sweetener: Maple syrup is a fantastic substitute for brown sugar, adding its own unique flavor.
Extra Spice: Add a tiny pinch of ground cloves or a dash of ginger to the spice mix. A pinch of cayenne pepper adds a surprising, delightful warmth!
Add Some Crunch: Stir in chopped pecans or walnuts into the filling, or sprinkle them on top before the second bake.
Go Classic Topping: Top with mini marshmallows during the last 5 minutes of the second bake until they’re golden and gooey.
Savory Twist: Skip the brown sugar, cinnamon, and nutmeg. Mash with butter, sour cream (or cream cheese!), salt, pepper, garlic powder, and maybe some shredded cheddar cheese and chives!

Tips for Success

Pick Similar Potatoes: As I mentioned, using potatoes of roughly the same size ensures they all finish baking around the same time during the first round.
Don’t Overmix: When mashing the filling, mash until smooth, but don’t whip it excessively, or it can get a gummy texture.
Gentle with the Skins: Be careful when scooping so you don’t tear the skins – they are your delicious little boats for the filling!
Adjust Milk/Cream: The amount of liquid needed can vary based on how moist your potatoes are. Add just enough to get a smooth, fluffy, but not watery, consistency.
Prep Ahead: You can bake the potatoes, scoop the flesh, make the filling, and stuff the skins up to a day ahead. Store the stuffed potatoes in the fridge and bake them for 20-25 minutes (or a bit longer if straight from the fridge) for the second bake.

How to Store It

If you happen to have any leftovers (a rare occurrence in my house!), you can store them.

Place cooled, leftover twice baked sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm them gently in the microwave, or for best results (to keep the skin from getting tough), heat them in an oven or toaster oven at 350°F (175°C) until heated through, about 10-15 minutes.

FAQs

Got questions? I’ve got some quick answers!

Can I use large sweet potatoes instead of medium?

Absolutely! Just keep in mind they will take longer to bake in the first step. Adjust the baking time until they are fork-tender.

What if I don’t have sour cream?

Plain Greek yogurt is a great substitute for sour cream, offering a similar tang and creaminess. Cream cheese could also work, but might result in a richer, denser filling.

Can I freeze twice baked sweet potatoes?

Yes! Assemble the potatoes but do NOT bake them the second time. Let them cool completely, then wrap each potato well in plastic wrap and then in foil. Freeze for up to 3 months. To bake from frozen, unwrap and bake at 400°F (200°C) for 35-45 minutes, or until heated through and the tops are golden.

Easy Twice Baked Sweet Potatoes

Creamy, dreamy, and surprisingly easy Twice Baked Sweet Potatoes. Sweet, savory, and perfectly spiced, these are guaranteed to become a cozy favorite side dish for any occasion.

Print Recipe Pin Recipe

Cook Time 1

Servings 4 servings

Equipment

Oven
Baking Sheet
Fork or knife
Spoon
bowl medium
Potato Masher or fork

Ingredients

Hauptzutaten

4 medium Sweet potatoes Look for ones that are similar in size
4 tbsp Unsalted butter
0.5 cup Sour cream
splash Milk or cream as needed
2 tbsp Brown sugar
1 tsp Cinnamon
0.25 tsp Nutmeg
as needed Salt
as needed Pepper

Instructions

First Bake: Preheat your oven to 400°F (200°C). Give your sweet potatoes a good wash and dry. Poke them all over a few times with a fork or knife (this lets steam escape!). Place them directly on the oven rack or on a baking sheet lined with foil (for easier cleanup!). Bake for 45-60 minutes, or until they are tender when you pierce them with a fork. They should feel soft all the way through.
Cool and Prep: Let the baked potatoes cool on the baking sheet for about 10-15 minutes until they are cool enough to handle but still warm. Carefully slice each potato in half lengthwise.
Scoop 'Em Out: Using a spoon, gently scoop the flesh out of each potato half into a medium bowl. Be careful not to tear the skins! Leave a thin layer of potato flesh attached to the skin to help them hold their shape. Set the empty skins aside on the baking sheet.
Make the Filling: To the bowl with the sweet potato flesh, add the unsalted butter, sour cream, brown sugar, cinnamon, nutmeg, salt, and pepper. Use a fork or potato masher to mash everything together until it's smooth and creamy. Add a splash of milk or cream as needed to reach your desired consistency – you want it smooth and scoopable, not dry or too runny. Give it a taste and add more salt, pepper, or brown sugar if you like!
Fill the Skins: Spoon the sweet potato filling back into the reserved potato skins. You can mound it up nicely!
Second Bake: Place the stuffed sweet potato halves back into the 400°F (200°C) oven. Bake for another 15-20 minutes, or until the tops are slightly golden and heated through.
Serve Warm: Let them cool for just a couple of minutes (they'll be hot!) and then serve. Enjoy every single bite!

Notes

Tips: Use similar sized potatoes for even baking. Don't overmix the filling to avoid gumminess. Be careful not to tear the skins when scooping. The amount of milk/cream needed can vary; add just enough for a smooth, fluffy consistency. Prep Ahead: Bake potatoes, scoop flesh, make filling, and stuff skins up to a day ahead. Store in the fridge. Bake from the fridge for 20-25 minutes (or longer).
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or, for best results, in an oven or toaster oven at 350°F (175°C) for 10-15 minutes.
Freezing: Assemble stuffed potatoes but do NOT bake the second time. Cool completely, wrap individually (plastic wrap + foil). Freeze up to 3 months. To bake from frozen, unwrap and bake at 400°F (200°C) for 35-45 minutes until heated through and tops are golden.