Twice Baked Sweet Potatoes Recipe

Written by Clara Rose

Looking for the best Twice Baked Sweet Potatoes Recipe? This method delivers creamy centers and lightly crisp tops, every time. Bake, mash with butter, sour cream, and sharp cheddar, then bake again for caramelized edges. Make‑ahead and freezer friendly, easy to scale for a crowd, and adaptable with bacon or vegetarian swaps. Planning a bigger menu? Browse our Side Dishes to pair.

Why You’ll Love It

• Creamy filling, crisp top, balanced sweet‑savory flavor. See our Sweet Potato Recipes.
• Make‑ahead friendly. Freezer‑friendly.
• Works with bacon, vegetarian, or dairy‑free swaps.

Servings & Timing

• Prep: 15 minutes
• Cook: 70 minutes
• Total: 85 minutes
• Yield: 8 halves (4 whole sweet potatoes)

Ingredients of Twice Baked Sweet Potatoes Recipe

Main

• 4 medium sweet potatoes (≈ 225–250 g each)
• 2 tbsp unsalted butter, softened (or olive oil for dairy‑free)
• 3 tbsp cream cheese (optional but great for richness)
• 1/2 cup sour cream (or Greek yogurt)
• 1/4 cup milk (any)
• 1 cup shredded sharp cheddar, plus extra for topping
• 2 green onions or chives, finely sliced
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Optional add‑ins

• 4 slices cooked bacon, crumbled
• Smoked paprika, cayenne, or fresh rosemary
• Toasted pecans

Equipment

Oven, baking sheet, parchment, mixing bowl, fork or masher.

Step‑by‑Step of Twice Baked Sweet Potatoes Recipe

1. First bake. Heat oven to 400°F (200°C). Pierce potatoes. Bake 50–60 min until very tender. See Baked Sweet Potatoes for technique.

2. Halve & scoop. Cool 10 min. Halve lengthwise. Scoop flesh to a bowl, leaving a 1/4‑inch shell.
3. Mash filling. Mash flesh. Mix in butter, cream cheese, sour cream, milk, 3/4 cup cheddar, 1/2 tsp salt, pepper, garlic powder. Fold in onions and bacon if using.
4. Season shells. Lightly salt the shells with remaining 1/4 tsp salt.
5. Stuff & top. Spoon filling back, mound slightly. Top with extra cheddar.
6. Second bake. Bake 15–20 min until hot and tops lightly golden. Broil 1–2 min for extra color. Rest 5 min. Finish with chives.

Pro Tips

• Keep sizes similar so they bake evenly.
• Don’t over‑work the mash. Mix just until creamy.
• For extra‑crisp skins, bake directly on the rack the first bake.

Variations

• Southwest: +1 tsp chili powder, 1/2 tsp cumin, 1/2 cup corn, 1/2 cup black beans.
• Maple‑Pecan: swap cheddar for 2 tbsp maple syrup + toasted pecans.
• Buffalo: +2 tbsp hot sauce, top with blue cheese.
• Vegan: olive oil, oat yogurt, dairy‑free cheese, skip bacon.

Make‑Ahead, Storage, Reheating

• Make‑ahead: Stuffed halves can be covered and chilled up to 24 hours.
• Fridge: 3–4 days in airtight container.
• Freeze: Wrap each half; freeze up to 3 months.
• Reheat: From fridge 375°F (190°C) 15–20 min; from frozen 30–35 min. Add a small splash of milk to revive creaminess if needed.

What to Serve With

Roast chicken or turkey, grilled steak, baked salmon, garlicky green beans, or a big salad.

Nutrition (approx. per stuffed half with cheese)

290 kcal • Carbs 34 g • Protein 8 g • Fat 13 g • Sodium 420 mg
Values are estimates.

FAQs :

Conclusion of Twice Baked Sweet Potatoes Recipe

That’s the Twice Baked Sweet Potatoes Recipe done right. Prep up to 24 hours ahead, reheat without drying, and switch flavors with maple‑pecan, buffalo, or vegan options. Serve with roast chicken or baked salmon for a balanced plate. Cooking for the season? Check our Holiday Side Dishes.

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