twice baked sweet potatoes recipe

Written ByJenny Smyth Posted on
twice baked sweet potatoes recipe
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The Best twice baked sweet potatoes recipe

I’m so excited to share with you one of my family’s favorite recipes – twice baked sweet potatoes. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

The origin of twice baked sweet potatoes is unclear, but I’m guessing it’s a variation of the classic baked potato that’s been around for centuries. The beauty of this dish lies in its simplicity – just a few ingredients, yet so much flavor and texture.

When I first started making these, I was amazed at how easy it was to get them just right every time. My kids love helping me in the kitchen, and they’re always eager to assist with mashing the potatoes or sprinkling on some extra cheese.

As for me, I love how this recipe combines the comforting feeling of a warm oven with the satisfaction of knowing I’m serving up something truly nutritious. And let’s be real – who doesn’t love a good excuse to break out the marshmallows and make some s’mores?

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

4.8 from 934 votes

Creamy, savory sweet potatoes are baked until tender, then scooped out and mixed with cheese, herbs, and a touch of spice. The filling is returned to the skins and baked again until golden and bubbly.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sweet Potatoes

4 medium sweet potatoes (about 8 oz each)
1 tbsp olive oil
1/2 tsp salt

For the Filling

4 oz cream cheese, softened
1/4 cup sour cream
1/2 cup shredded cheddar cheese
2 tbsp unsalted butter, melted
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
2 tbsp chopped fresh chives
Salt and black pepper to taste

For Topping

1/4 cup shredded cheddar cheese
1 tbsp chopped fresh chives

👨‍🍳Directions

1Preheat oven to 400°F.
2Scrub sweet potatoes clean and pat dry.
3Pierce each potato several times with a fork, then rub with olive oil and sprinkle with salt.
4Place potatoes directly on oven rack and bake for 45 to 50 minutes, until tender when pierced with a fork.
5Remove from oven and let cool for 10 minutes until safe to handle.
6Slice each potato in half lengthwise.
7Scoop out the flesh into a large bowl, leaving a thin layer (about 1/4 inch) attached to the skin to keep shells sturdy.
8Add cream cheese, sour cream, 1/2 cup cheddar, melted butter, smoked paprika, garlic powder, cayenne if using, and chives to the bowl.
9Mash and stir until smooth and well combined.
10Season with salt and pepper to taste.
11Spoon the filling back into the potato shells, mounding slightly.
12Place filled potatoes on a baking sheet.
13Sprinkle remaining 1/4 cup cheddar over the tops.
14Bake at 400°F for 15 to 20 minutes, until the cheese is melted and the filling is heated through and lightly golden on top.
15Garnish with extra chives and serve hot.

🔧Equipment

Baking sheet
Aluminum foil
Large bowl
Fork
Mixing spoon
Small skillet (optional)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 50mg🧂Sodium: 480mg🌾Total Carbs: 38g🥦Dietary Fiber: 6g🍬Sugars: 12g🥩Protein: 10g

📝Notes

For a dairy-free version, substitute cream cheese and sour cream with vegan alternatives and use dairy-free cheese. You can also add cooked bacon bits or chopped pecans for extra texture.

Watch Video Of How Twice Baked Sweet Potatoes Works

Twice baked sweet potatoes are a versatile dish that can be enjoyed as a side or even as a main course. They’re perfect for any occasion – whether it’s a weeknight dinner or a special holiday gathering.

And let’s not forget about all the health benefits: sweet potatoes are packed with fiber, vitamins A and C, and potassium. You can store leftover twice baked sweet potatoes in an airtight container in the fridge for up to three days or freeze them for later use.

When reheating, simply place them in the oven at 350°F (175°C) for 15-20 minutes until warmed through.

❓ Frequently Asked Questions About Twice Baked Sweet Potatoes

What type of sweet potatoes are best for this recipe?

For twice baked sweet potatoes, you’ll want to use high-quality sweet potatoes that are firm and have no visible signs of bruising or soft spots. I like to use Russet or Yukon Gold potatoes for their rich, buttery flavor and creamy texture.

How do you prevent the sweet potatoes from becoming too dry?

To avoid dryness, make sure to not overbake the sweet potatoes. Instead, aim for a slightly firmer texture than you would like them to be when fully cooked. You can also add a bit more butter or oil to help retain moisture.

Can you make twice baked sweet potatoes ahead of time?

Yes, you can prepare these up to 24 hours in advance by baking them until partially cooked, then refrigerating them until ready to finish baking.

What’s the best way to store leftover twice baked sweet potatoes?

After refrigerating leftover sweet potatoes, cover them tightly with plastic wrap or aluminum foil and store in the fridge for up to 3 days or freeze for up to 2 months.

How do you reheat twice baked sweet potatoes?

To reheat, place the sweet potato in the oven at 350°F (175°C) for 15-20 minutes or until warmed through.

Can you use different seasonings than salt and pepper?

Of course! Feel free to experiment with various herbs and spices such as garlic powder, paprika, or dried thyme.

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