These twice baked sweet potatoes are an easy, lightly sweet side dish made with cream cheese, warm cinnamon, and a simple pecan topping. Baking the sweet potatoes twice creates a soft, creamy filling with crisp edges, making them perfect for both weeknight dinners and holiday meals.
A Quick Look at the Recipe
✅ Recipe Name: Twice Baked Sweet Potatoes
🕒 Ready In: ~1 hour 30 minutes
👪 Serves: 4 servings
🍽 Calories: ~360 per serving (estimated)
🥣 Main Ingredients: Sweet potatoes, cream cheese, brown sugar, cinnamon, pecans
📖 Dietary Info: Gluten-free; vegetarian
👌 Difficulty: Easy - bake, mash, bake again
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The filling is gently sweetened with brown sugar and cinnamon, while cream cheese adds richness and keeps the texture smooth and fluffy. Chopped pecans provide just enough crunch to balance the soft interior without overpowering the natural sweetness of the potatoes.
These twice baked sweet potatoes work especially well for make-ahead meals, Thanksgiving spreads, or cozy fall dinners. If you enjoy comforting side dishes like this, you may also like our Asparagus Casserole, Roasted Acorn Squash, or Mashed Butternut Squash.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Twice Baked Sweet Potatoes:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Twice Baked Sweet Potatoes:
- Recipe Notes & Tips:
- How to Store:
- Twice Baked Sweet Potatoes FAQs:
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- Twice Baked Sweet Potatoes
Why You'll Love Twice Baked Sweet Potatoes:
Lightly sweet and savory: Brown sugar and cinnamon enhance the natural sweetness without overpowering the dish.
Creamy, fluffy filling: Cream cheese keeps the inside soft and rich while the second bake adds structure.
Perfect side dish: Works well alongside roasted chicken, pork, or holiday mains.
Make-ahead friendly: Can be prepped in advance and baked again just before serving.
Simple ingredients: Made with pantry staples and minimal prep.
Key Ingredients:
- sweet potatoes. Naturally sweet and creamy once baked, they form the base of this dish and hold up well to being baked twice without drying out.
- cream cheese. Adds richness and helps create a smooth, fluffy filling that doesn't feel heavy.
- pecans. Provide a subtle crunch and nutty contrast to the soft, creamy filling.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Reduce the sweetness: Use less brown sugar or omit it entirely for a more savory version that still highlights the natural sweetness of the potatoes.
- Change the nuts: Walnuts or almonds can be used in place of pecans, or leave the nuts off completely for a nut-free option.
- Make it dairy-free: Swap the cream cheese for a dairy-free alternative and use dairy-free butter if needed.
- Add a savory twist: A pinch of smoked paprika or black pepper can be added for a slightly savory contrast.
How to Make Twice Baked Sweet Potatoes:
- Step 1: Preheat the oven to 375°. Scrub and pierce each sweet potato then place on a baking sheet. Bake for 60 minutes or until soft. Allow to cool then cut in half horizontally. Scoop out the insides, place in a medium bowl, leaving hallowed skins.
- Step 2: In a small bowl mash the sweet potato with the cream cheese. Add the brown sugar and cinnamon. Spoon mixture back into the potato skins. Sprinkle with pecans and place back on the baking sheet. Bake uncovered for another 15-20 minutes.
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Recipe Notes & Tips:
- Choose evenly sized sweet potatoes: Similar-sized potatoes bake more evenly and finish at the same time.
- Bake until very soft: The sweet potatoes should be completely tender before scooping. If they're underbaked, the filling can turn lumpy instead of creamy.
- Don't scoop too much: Leave a thin layer of sweet potato inside the skins so they stay sturdy and don't collapse during the second bake.
- Mash while warm: Mashing the sweet potato flesh while it's still warm helps the cream cheese blend smoothly into the filling.
- Make ahead if needed: The sweet potatoes can be assembled up to one day in advance, covered, and refrigerated. Bake just before serving.
How to Store:
Refrigerator: Store leftover twice baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave gently until heated.
Freezer: Twice baked sweet potatoes can be frozen after the first bake and filling step. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake until heated through.
Twice Baked Sweet Potatoes FAQs:
Twice baked sweet potatoes can be either, depending on the ingredients. This version is lightly sweet, using a small amount of brown sugar and cinnamon to enhance the natural sweetness without turning it into a dessert.
Twice baked sweet potatoes can turn out dry if the potatoes are underbaked the first time or if not enough fat is added to the filling. Baking until very soft and using cream cheese helps keep the filling smooth and moist.
Yes. Twice baked sweet potatoes can be assembled up to one day in advance and stored covered in the refrigerator. Bake them just before serving for the best texture.
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Twice Baked Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 4 ounces cream cheese
- 2 tablespoon brown sugar
- ½ teaspoon cinnamon
- ¼ cup pecans, chopped
Instructions
- Preheat the oven to 375°F. Scrub the sweet potatoes clean and pierce each one several times with a fork. Place them on a baking sheet and bake for about 60 minutes, or until very soft when pierced with a knife.
- Remove the sweet potatoes from the oven and let them cool slightly until easy to handle. Slice each potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer of potato inside the skins so they hold their shape.
- Transfer the scooped sweet potato flesh to a mixing bowl. Add the cream cheese, brown sugar, and cinnamon, then mash until smooth and well combined.
- Spoon the sweet potato mixture back into the potato skins, smoothing the tops. Sprinkle evenly with the chopped pecans.
- Place the filled sweet potatoes back on the baking sheet and bake uncovered for 15-20 minutes, or until heated through and lightly golden on top. Serve warm.
Nutrition
Notes
- Choose evenly sized sweet potatoes: Similar-sized potatoes bake more evenly and finish at the same time.
- Bake until very soft: The sweet potatoes should be completely tender before scooping. If they're underbaked, the filling can turn lumpy instead of creamy.
- Don't scoop too much: Leave a thin layer of sweet potato inside the skins so they stay sturdy and don't collapse during the second bake.
- Mash while warm: Mashing the sweet potato flesh while it's still warm helps the cream cheese blend smoothly into the filling.
- Make ahead if needed: The sweet potatoes can be assembled up to one day in advance, covered, and refrigerated. Bake just before serving.
Alexis says
I love these. I always feel like I'm cheating on my diet when I make these, but its actually healthy for me!