Irresistible Twice Baked Sweet Potatoes in 90 Minutes

Name: Irresistible Twice Baked Sweet Potatoes in 90 Minutes
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 large sweet potatoes; 2 tbsp butter; 1/4 cup milk; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp cinnamon; 1 tbsp brown sugar

Author: Carry

Published: August 7, 2025

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Oh, let me tell you about my love affair with twice baked sweet potatoes! It all started at my first Thanksgiving hosting attempt – I was terrified of dry turkey but knew I could nail the sides. When I pulled these golden-orange beauties from the oven, their caramelized tops glistening with butter, my guests went wild. The secret? That magical second bake transforms ordinary sweet potatoes into something extraordinary – creamy centers hugged by slightly crispy shells with just the right balance of sweet and savory. Whether you’re a holiday traditionalist or just craving comfort food, these twice baked sweet potatoes will make you look like a kitchen rockstar with minimal effort. Trust me, once you try this method, you’ll never go back to plain roasted sweet potatoes again!

Table of Contents

Why You’ll Love These Twice Baked Sweet Potatoes

These aren’t your average sweet potatoes – they’re creamy, dreamy magic on a plate! Here’s why they’ll become your new obsession:

Creamy texture heaven: That second bake transforms them into velvety smooth perfection with just the right amount of rustic lumps
Sweet & savory balance: The cinnamon and brown sugar dance beautifully with the butter and salt – no cloying sweetness here
Impressively easy: Mostly hands-off baking time means you can prep other dishes while they work their magic
Crowd-pleasing versatility: Equally at home on holiday tables or weeknight dinners – they dress up or down beautifully

Seriously, these might just steal the show from your main dish – consider yourself warned!

Ingredients for Twice Baked Sweet Potatoes

2 large sweet potatoes (about 1 lb each), scrubbed clean and pierced all over with a fork
2 tbsp unsalted butter, softened
1/4 cup whole milk, warmed slightly
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp ground cinnamon
1 tbsp packed dark brown sugar

Ingredient Substitutions & Notes

No whole milk? Half-and-half works beautifully for extra richness. For dairy-free, almond or coconut milk adds lovely flavor (just warm it first so the butter mixes smoothly). Out of brown sugar? Try maple syrup or honey – start with 2 tsp and adjust to taste. Want to jazz it up? A handful of chopped pecans or mini marshmallows pressed into the tops before the second bake makes them extra special!

Equipment Needed

Rimmed baking sheet
Fork (for piercing potatoes)
Sharp knife
Mixing bowl
Potato masher or fork
Measuring spoons
Oven mitts

How to Make Twice Baked Sweet Potatoes

Okay, let’s get to the fun part – transforming those humble sweet potatoes into creamy, dreamy goodness! Follow these simple steps and you’ll be scooping up compliments along with that delicious filling.

Baking the Sweet Potatoes

First, crank your oven to 400°F (200°C) – nice and hot! Take your clean, scrubbed sweet potatoes and give them several good fork pierces all over (this keeps them from exploding – trust me, you don’t want that mess). Pop them right on the oven rack or a baking sheet for 45-50 minutes until they’re fork-tender. You’ll know they’re ready when they give easily when squeezed (careful, they’re hot!).

Preparing the Filling

Once cooled just enough to handle, slice those beauties in half lengthwise. Now the fun part – scoop out most of the flesh into a bowl, leaving about 1/4-inch border so the shells hold their shape. Mash that glorious orange flesh with your butter, warmed milk, salt, pepper, cinnamon and brown sugar. Want it extra smooth? Give it a quick whip with a hand mixer. Like some texture? Stick to a good old-fashioned potato masher. Taste and adjust seasoning – maybe another pinch of cinnamon if you’re feeling adventurous!

Final Baking & Serving

Spoon that luscious filling back into the waiting shells – pile it high! Return them to the oven for about 15 minutes until the tops get those gorgeous golden-brown spots. Feeling fancy? Crank on the broiler for the last 2-3 minutes (watch closely!) for extra crispy edges. Let them rest for 5 minutes – I know it’s hard to wait! – then serve warm. Pro tip: garnish with a little extra cinnamon dusted on top for that “wow” factor when you bring them to the table.

Tips for Perfect Twice Baked Sweet Potatoes

After making these dozens of times (okay, maybe hundreds), I’ve learned a few tricks to guarantee perfect results every time. First, don’t over-mash the filling – a few small lumps give that wonderful homemade texture. Always warm your milk slightly before adding – cold milk makes the butter clump and the filling grainy. To prevent soggy shells, leave that 1/4-inch border when scooping – the sturdier the shell, the better it holds that creamy filling. And here’s my secret weapon: a quick 5-minute rest after the first bake lets excess steam escape, keeping everything perfectly balanced!

Serving Suggestions

Oh, these twice baked sweet potatoes play so well with others! They’re practically begging to cozy up next to a juicy roasted turkey or a honey-glazed ham at your holiday feast. Weeknight dinner? Try them with simple grilled chicken or pork chops – the sweet-savory combo is magic. I love serving them alongside roasted Brussels sprouts for color contrast, or with a crisp green salad to balance the richness. Honestly, they’re so good my family sometimes eats them straight from the baking sheet as a meal!

Storage & Reheating Instructions

Here’s the good news – these twice baked sweet potatoes actually taste even better the next day! Let them cool completely, then store in an airtight container in the fridge for up to 4 days. Freeze them (without garnishes) for up to 3 months – just thaw overnight in the fridge before reheating. To bring back that just-baked magic, reheat at 350°F (175°C) for 15-20 minutes until warmed through. The microwave works in a pinch (about 2 minutes per potato half), but the oven keeps the texture perfect. Pro tip: If the tops look dry after storage, dab on a tiny bit of butter before reheating!

Nutritional Information

Just so you know, these numbers are estimates based on my exact ingredients – your mileage may vary slightly! Each half potato serving clocks in at about 180 calories, with 6g fat, 30g carbs (including 4g filling fiber), and 2g protein. The natural sweetness means 8g sugar per serving, but hey – it’s the good kind from real food! As always, adjust ingredients to fit your dietary needs.

FAQs About Twice Baked Sweet Potatoes

Can I prep twice baked sweet potatoes ahead?
Absolutely! These are perfect for make-ahead magic. Prep them through the filling step, then refrigerate the stuffed shells (covered) for up to 2 days. When ready, just add 5 extra minutes to the second bake time. They might even taste better as the flavors meld!

How do I make vegan twice baked sweet potatoes?
Easy peasy! Swap butter for coconut oil or vegan butter, use almond or oat milk, and skip the brown sugar for maple syrup. The texture stays wonderfully creamy – my vegan sister swears she can’t tell the difference!

What’s the best sweet potato variety to use?
Go for the classic orange-fleshed Beauregards or Jewels – their natural sweetness and creamy texture are perfect. Purple sweet potatoes work too, but they’re starchier and might need extra milk.

Why twice baked?
That second bake transforms everything! The first bake tenderizes the potatoes, while the second bake caramelizes the tops and melds the flavors beautifully. It’s the secret to that irresistible crispy-creamy contrast.

Did these twice baked sweet potatoes become your new favorite side? I’d love to hear how yours turned out – leave a rating below and tell me all about it! You can find more delicious recipes on our Pinterest page.