Delicious and easy to make these stuffed twice baked sweet potatoes are the perfect vegetarian side for Thanksgiving. Loaded with flavor and topped with pecans.
This delicious stuffed sweet potato side dish is perfect to serve up for Thanksgiving this year! Twice baked sweet potatoes are made with ginger and cinnamon and brown sugar, and topped with pecans for a recipe full of flavor and texture.
Ingredients to make the recipe
- Sweet potatoes: Sweet potatoes are a great source of vitamin C and B6, and full of fiber, potassium and magnesium. This is a delicious and healthy side! Look for medium sized oblong sweet potatoes for best presentation and serving.
- Butter: Use unsalted butter. You can use salted, but you may want to decrease the amount of added salt. You can also swap the butter for olive oil.
- Brown sugar: The molasses in the brown sugar creates a deep and rich sweet flavor. Feel free to use maple syrup if you’d like.
- Seasonings: Cinnamon, ginger, salt and pepper. Adjust to your taste!
- Pecans: Roasted pecans add a wonderfully nutty flavor as well as a crunchy texture to each bite.
How to make twice baked sweet potatoes
- Bake the sweet potatoes in the oven until soft.
- Cut in half.
- Scoop out the flesh leaving the skin intact.
- Add the seasonings to the sweet potato flesh and combine.
- Place the spiced mixture back into the potato skins.
- Top with brown sugar and pecans and bake again.
You’ll know it’s done when the skin gets more crispy and the sugar melts.
Tips for making this sweet potato recipe
- Toast the pecans before adding to the sweet potatoes. You can dry toast them in the oven or on a skillet to release their oils. This will help them crisp up and become more flavorful.
- Add extra toppings. You can add something on the sweet side like marshmallows or something on the more savory side like Gouda cheese right before popping in the oven.
- Leave some sweet potato inside the skin when you scoop out the flesh. If you remove too much they can collapse and the skin can break.
- Dry the sweet potatoes well after you wash them. You should definitely give the potatoes a quick scrub to remove any dirt, but be sure to dry them well. If they are wet, the moisture can cause soggy skins.
Frequently asked questions
These twice baked sweet potatoes are vegetarian and you can easily make them vegan. Simply swap the butter for your favorite plant based variety or olive oil or coconut oil.
These stuffed sweet potatoes are a great make ahead side. Bake and stuff the potatoes, and at that point you can cover and refrigerate them for up to 24 hours. You then just need to pop them in the oven to finish cooking them before serving.
These delicious twice baked sweet potatoes make such a great addition to your Thanksgiving meal, slightly sweet and spicy and loaded with texture. They work so great alongside roasted meats and turkey and are so easy to customize with your favorite toppings. I can’t wait for you to try these!
More sweet potato recipes:
- Baked Sweet Potato Fries
- Sweet Potato Cauliflower Soup
- Healthy Mashed Sweet Potatoes
- Air Fryer Sweet Potato Fries
- Sweet Potato Muffins
- Sweet Potato Chili
If you’ve tried this healthy-ish feel good Twice Baked Sweet Potatoes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Twice Baked Sweet Potatoes
- 4 sweet potatoes
- 2 tablespoons butter at room temperature
- 2 tablespoons brown sugar plus more for topping
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chopped pecans for topping
- Preheat the oven to 400°F. Prick the sweet potatoes with a fork a few times and place on a baking tray. Bake until soft, about 45-50 minutes.
- Once cooked, cut the sweet potatoes in half lengthwise, and scoop out the flesh of all the sweet potatoes into a bowl leaving the skin intact and some sweet potatoes inside.
- Add butter, brown sugar, cinnamon, ginger, salt and black pepper on top of the sweet potato flesh and use a fork to combine well.
- Scoop the mashed sweet potato mixture into the sweet potato skins. Sprinkle with more brown sugar and pecans and return to the oven until the sugar dissolves and the potato skins get crisp, about 10-15 more minutes.
- Instead of butter, you can use coconut oil or olive oil.
- Instead of brown sugar, you can use cane sugar, maple syrup, honey or skip the sweetener.
- Instead of pecans, you can use any other nuts of choice.