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Sweet potatoes get a big upgrade with this comfy dish that calls for baking them not once, but twice. The outside turns nice and crispy while the middle stays super smooth and creamy. Melted butter, cozy spices, and a bit of brown sugar boost all that natural flavor without going overboard. The first stint in the oven builds big flavor, then the second round crisps up those skins and leaves the insides fluffy and whipped. You can switch things up with your own mix-ins but no matter what, this dish never misses the mark on comfort. Works for weeknights or when you're having folks over.
I first tried making double-baked sweet potatoes during a super busy holiday when I needed something you could start the day before. After swapping in different flavors and baking tricks, this version is now my family’s top pick at get-togethers. My husband (never a fan of sweet potatoes—said they were too "earthy") now asks for this all the time. My mother-in-law even tracked me down for the instructions after Christmas, and believe me, she never does that.
Top Notch Ingredients
- Sweet potatoes: Their bright orange color packs extra flavor and nutrients.
- Unsalted butter: Adds a creamy edge so you can tweak salt how you want.
- Brown sugar: A hint of caramel taste pairs just right with sweet potatoes.
- Warm cinnamon: Keeps things cozy and brings out the sweet notes.
- Ground nutmeg: Sprinkled in for a gentle, warm taste in the background.
- Salt: Rounds out all the flavors and tones down the sweetness.
- Black pepper: A little kick and some depth you didn’t expect.
- Milk or cream: Makes the filling smooth and easy to scoop.
- Optional toppings: Add crunch, pop, or flavor however you want.
Simple Steps
- Finishing Bake
- Bake the filled potatoes again at 375°F for 15-20 minutes until hot all the way through and a little golden up top.
- Make the Creamy Center
- Mash the scooped-out sweet potato flesh with butter, brown sugar, cinnamon, nutmeg, salt, and pepper. Pour in warm milk or cream a bit at a time until it’s silky smooth.
- Spoon Back and Shape
- After mashing, share the filling out among the skins, letting it pile up a bit. Give it some peaks for extra texture if you want.
- Ready Your Sweet Potatoes
- Wash and scrub ’em, then stab a few times with a fork. Lay on a sheet pan and bake at 375°F for about an hour or until a fork slips in easy.
- Cool and Scoop
- Let ’em cool a touch so you don't burn your hands. Slice them long-ways and scoop out the centers, leaving a bit around the edges so the skins stay firm enough to hold the filling.
- Add Toppings and Serve
- Top with anything you like: maybe pecans, some sour cream, or a bit of maple syrup. Enjoy while they’re nice and warm.
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After lots of trial runs, I learned Garnet and Jewel sweet potatoes (the orange ones) strike the best balance of flavor and texture here. These days my daughter jumps in to scoop filling while I deal with hot potatoes. At a potluck the first time I brought these, so many folks wanted to know how I made them. Just proved to me all over again—fresh stuff and simple tricks win every time.
Great Combos
Goes awesome with grilled chicken, roasted ham, or turkey. Try a side of broccoli or crispy Brussels sprouts for a fresh touch. Chilling at home? Serve these with a black bean burger and you’re set.
Keep It Fresh
Stick cooled potatoes in a sealed container and chill in the fridge for up to three days. To warm them back up, pop in a 350°F oven for about 15 minutes. Saving them for the long haul? Freeze the stuffed (but not baked) potatoes, then bake from frozen at 375°F for thirty or so minutes.
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The best thing about twice baked sweet potatoes is how they look fancy but are actually super easy. I love seeing friends take a bite and be surprised by that warm, spice-filled middle every single time.
Frequently Asked Questions
- → Can I make these twice baked sweet potatoes ahead of time?
- Yep! Get them ready up to just before the last bake, then stash in the fridge for a couple days. When dinner rolls around, pop them in the oven at 375°F for about 20-25 minutes until hot.
- → What main dishes pair well with twice baked sweet potatoes?
- They're great with anything like turkey, pork chops, grilled chicken, or ham. If you're skipping meat, go with big mushrooms stuffed with goodies.
- → Can I freeze twice baked sweet potatoes?
- You sure can! Stuff the skins and freeze before the second round in the oven. Wrap each one, toss in a freezer bag, and keep for up to three months. Thaw in the fridge overnight and bake when you want 'em.
- → What are some alternative toppings for twice baked sweet potatoes?
- Pile on some nuts, a drizzle of maple, marshmallows, bacon bits, chives, or try a little cayenne if you want things spicy.
- → Can I make a savory version of these twice baked sweet potatoes?
- Of course! Skip the sugar and cinnamon, then mix in things like shredded cheese, garlic powder, chopped herbs, and maybe a pinch of cayenne for a switch-up.