Why You’ll Love This Recipe

Twice baked sweet potatoes offer a delicious combination of sweet, creamy, and savory flavors with a delightful texture contrast. The first bake softens the sweet potatoes, while the second bake adds a satisfying crust and melds the flavors together. It’s simple to prepare ahead of time, perfect for holidays or weeknight dinners, and can be adapted to suit your taste preferences.

Ingredients

4 medium sweet potatoes
1/4 cup unsalted butter, softened
1/4 cup sour cream or Greek yogurt
1/2 cup shredded cheddar cheese (plus extra for topping)
2 green onions, thinly sliced
1/2 tsp garlic powder
Salt and freshly ground black pepper to taste
Optional toppings: cooked bacon bits, chopped parsley, or chives

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Bake the Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Pierce sweet potatoes several times with a fork.
- Place directly on the oven rack or on a baking sheet.
- Bake for 45-60 minutes, or until tender when pierced with a fork.
- Remove and let cool slightly.
Prepare the Filling:
- Cut sweet potatoes in half lengthwise.
- Scoop out the flesh into a bowl, leaving a thin layer inside the skins.
- Add butter, sour cream, cheddar cheese, green onions, garlic powder, salt, and pepper.
- Mash and mix until smooth and creamy.
Stuff and Bake Again:
- Spoon the mixture back into the sweet potato skins, dividing evenly.
- Top with additional shredded cheddar cheese.
- Place on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.
Serve:
- Garnish with optional toppings and serve warm.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 1 hour 15 minutes (including both bakes)
Total time: 1 hour 30 minutes

Variations

Spicy: Add a pinch of cayenne pepper or chopped jalapeños to the filling.
Sweet & Savory: Stir in a tablespoon of maple syrup or brown sugar for sweetness.
Herbed: Mix fresh herbs like thyme, rosemary, or parsley into the filling.
Vegan: Use plant-based butter, dairy-free yogurt, and vegan cheese.
Loaded: caramelized onions, or sautéed mushrooms for extra heartiness.

Storage/Reheating

Storage: Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until warmed through.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, but baking times and flavors will differ; regular potatoes work well with similar fillings.

How do I know when sweet potatoes are done baking?

They should be soft when pierced with a fork or knife.

Can I prepare these ahead of time?

Yes, prepare filling and stuff potatoes in advance, then bake just before serving.

Can I freeze twice baked sweet potatoes?

Freeze before the second bake for up to 2 months. Thaw overnight and bake before serving.

What cheese works best?

Cheddar is classic, but Monterey Jack, mozzarella, or pepper jack are tasty alternatives.

How do I make the filling creamier?

Add more sour cream or a splash of milk or cream.

Can I make this dairy-free?

Use vegan butter, non-dairy yogurt, and dairy-free cheese.

Can I add vegetables to the filling?

Absolutely! Try spinach, corn, or bell peppers for variety.

How do I get crispy edges on the stuffed potatoes?

Bake uncovered during the second bake to let the edges crisp up.

Conclusion

Twice Baked Sweet Potatoes are a delicious, comforting side that’s easy to make and full of flavor. With a creamy, cheesy filling and crispy topping, this dish elevates simple sweet potatoes into an irresistible treat. Perfect for family dinners or holiday meals, these twice baked delights are sure to become a favorite in your kitchen.