Description

Twice Baked Sweet Potatoes are a comforting and flavorful side dish featuring tender sweet potatoes scooped out, mixed with creamy and savory ingredients, then baked again to create a golden, cheesy crust. This versatile recipe is easy to prepare ahead, customizable with your favorite add-ins, and perfect alongside a variety of main courses.

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

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Instructions

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

Notes

Add cayenne pepper or jalapeños for spice.Stir in maple syrup or brown sugar for sweet-savory flavor.Mix fresh herbs like thyme or rosemary into filling.Use vegan butter, dairy-free yogurt, and vegan cheese for dairy-free version.