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Perfect Sweet Potatoes

Featured in Vegetable and Grain Side Favorites.

Sweet baked potatoes stand out with a tender, creamy filling that highlights their natural sweetness. First, they're baked until soft, then the inside is scooped out and mixed with ingredients like butter, sugar, and warm spices. After stuffing the mix back into the skins, another bake creates crispy edges with a soft center. Enjoy as a cozy side or a main dish, easily tailored with sweet or savory toppings like marshmallows, bacon, or shredded cheese for an extra special touch at gatherings.

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Aisha
Updated on Tue, 06 May 2025 23:50:50 GMT
A plate featuring food with a creamy topping. Pin it
A plate featuring food with a creamy topping. | cookingflavor.com

This filling twice baked sweet potato turns simple sweet potatoes into a luxurious side that balances their natural sweetness with cozy spices. The crunchy outer shells hold a silky smooth inside that's pure heaven with every mouthful.

I whipped up these twice baked sweet potatoes for a Thanksgiving when I wanted something special but straightforward. Everyone was so wowed that they've become my go-to side for all our family get-togethers.

  • Medium sweet potatoes: Pick ones of similar size for even cooking and better looks
  • Unsalted butter: Gives the filling a lush taste without masking the potato's sweetness
  • Brown sugar: Boosts the caramel-like flavor and adds a nice textural difference
  • Cinnamon: Adds coziness that works well with the potatoes' natural sweetness
  • Nutmeg: A small amount brings extra layers of flavor to the mix
  • Sour cream: Makes everything creamy while adding a bit of tang to cut the sweetness
  • Salt and pepper: Key for pulling all the tastes together
  • Milk or cream: Helps you get that dreamy smooth texture in the filling

Easy Cooking Guide

First Bake:
Heat your oven to 375°F. Stab the sweet potatoes several times with a fork so they won't burst while cooking. Put them right on the oven rack or on a foil-lined tray. Cook for around 60 minutes until they're totally soft when you stick a knife in them. The skin should feel a bit loose from the inside.
Mix Your Filling:
When potatoes are cool enough to touch, slice them lengthwise. Gently scoop out the inside leaving about 1/4 inch of potato on the skin for structure. Put the insides in a bowl. Drop in butter while potatoes are still warm so it fully melts. Add brown sugar, cinnamon, nutmeg, salt and pepper. Smash until smooth, adding a bit of milk if it needs more creaminess.
Fill the Shells:
Split your mixture evenly among the potato skins, making a small hill on top. Use a spoon's back to create ridges on the surface that will brown nicely. Put the filled potatoes on a baking sheet.
Second Bake:
Put potatoes back in the oven for 15-20 minutes until the tops start browning and everything's hot throughout. For extra color, you can flip on the broiler for the last 2 minutes, but watch them closely so they don't burn.

These twice baked sweet potatoes work great with simple or fancy meals. They're awesome next to roasted turkey, ham with glaze, or grilled chicken. For a meat-free dinner, serve them with a big salad of winter greens and dressing. Their sweetness works really well with spicy or tart dishes, making them perfect alongside tangy BBQ or lemony meals.

Sliced sweet potatoes with a spoonful of butter and seasoning. Pin it
Sliced sweet potatoes with a spoonful of butter and seasoning. | cookingflavor.com

What I love most about these potatoes is how the crispy outside plays against the smooth inside. My grandma taught me this method and always said taking your time with the first bake was the trick to bringing out the potatoes' natural sweetness.

Clever Prep Ahead

What really makes this dish stand out is how great it is for parties. You can do everything up to the second bake and keep them in the fridge for up to two days. When you're ready to eat, let them sit out for 30 minutes, then finish baking. Add about 5-10 extra minutes if they're cold from the fridge. The flavors actually get better after resting in the fridge.

Two sliced pumpkins with bacon and cheese. Pin it
Two sliced pumpkins with bacon and cheese. | cookingflavor.com

Tasty Twists

What's great about twice baked sweet potatoes is how much you can change them up. For something savory, try adding browned onions, crumbly goat cheese, and fresh thyme. If you want them sweeter, put mini marshmallows on top during the last few minutes of baking. My personal favorite is sprinkling chopped pecans and a little maple syrup on top just before serving.

Frequently Asked Questions

→ What’s the trick for crispy sweet potato skins?

Lightly coat the skins with a bit of oil and sprinkle some salt to get them perfectly crisp during the second bake.

→ Can these sweet potatoes be made vegan?

Absolutely! Swap out the butter for vegan margarine, use almond or oat milk instead of cream, and skip the cheese or animal-based toppings.

→ How can I add more savory flavor to the filling?

You can mix in things like crumbled bacon, caramelized onions, your favorite shredded cheese, or a hint of smoked paprika.

→ Can they be prepped ahead?

Yes! Just stuff the potatoes and store them in the fridge or freezer. When it's time to serve, bake them again to warm them up.

→ What toppings go best with sweet baked potatoes?

Fan favorites include marshmallows, pecans, shredded cheese, maple syrup drizzles, or fresh herbs for garnish.

Sweet Potatoes Dish

Delicious baked sweet potatoes filled with spices and creamy texture, finished with crispy edges. Great for any gathering.

Prep Time
20 Minutes
Cook Time
85 Minutes
Total Time
105 Minutes
By: Aicha

Category: Side Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Components

01 4 tablespoons of soft unsalted butter
02 Salt and black pepper, adjust to your liking
03 A splash of milk or cream to get the desired texture
04 1/4 teaspoon of nutmeg
05 1 teaspoon of cinnamon
06 2 tablespoons of brown sugar
07 4 medium-sized sweet potatoes, washed well
08 1/2 cup of sour cream, optional as garnish

Instructions

Step 01

Set your oven to 375°F (190°C). Use a fork to poke holes all over the sweet potatoes, then lay them on a baking sheet. Let them cook for about an hour until they're soft.

Step 02

Slice each sweet potato lengthwise and scoop the insides into a bowl, making sure some of the skin stays intact. Mash the insides with cinnamon, butter, nutmeg, and brown sugar until smooth. If it's too thick, mix in a little milk or cream. Sprinkle in salt and pepper based on your taste.

Step 03

Stuff the skins with the mashed mixture. To add more flavor, you can place a dollop of sour cream on top or sprinkle some extra cinnamon or brown sugar.

Step 04

Pop the stuffed sweet potatoes back in the oven. Bake for another 15 to 20 minutes, or until they're warmed through and the tops are a bit golden.

Step 05

Serve them nice and warm. Add extra toppings, if you like, and dig in.

Notes

  1. Pick sweet potatoes that are similar in size so they cook evenly. Make sure to pierce the skins first to let the steam escape, which also keeps the skins sturdy for refilling.
  2. For smoother mashed insides, add a little milk or cream and keep mashing until creamy before you refill the potato skins.
  3. Want to freeze them? Stuff the skins but don't bake them yet. Freeze for up to 3 months and bake from frozen, adjusting the baking time accordingly.

Tools You'll Need

  • Mixing bowl
  • Spoon or a tool to scoop with
  • Baking tray
  • Fork

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (like butter, sour cream, or cream)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 310
  • Total Fat: 9 g
  • Total Carbohydrate: 45 g
  • Protein: 3 g