Twice Baked Sweet Potatoes

4.97 from 27 votes

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.

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If you’ve never tried making twice-baked sweet potatoes, you’re missing out – they are so good!! From the warm spices to the rich butter, every ingredient complements the natural sweetness of the potatoes. Whether you’re hosting a holiday dinner or just want to elevate a Sunday dinner, these twice-baked sweet potatoes will quickly become a go-to.

Small baking dish with four halves of sweet potatoes - two topped with dab of butter

When it comes to sweet potato side dishes, these twice-baked sweet potatoes are a must-try. Simple ingredients, but the flavors? They pop! The warm hints of cinnamon and ginger blend perfectly with the rich brown sugar. Plus, the added crunch from the pecans complements the soft mashed sweet potatoes inside. They’re so good that, you could even eat them for dessert!

Table of Contents

  1. Recipe At a Glance
  2. Ingredients to make TWICE-BAKED SWEET POTATOES
  3. How to make twice baked sweet potatoes
  4. Tips for making the best twice-baked sweet potatos
  5. Popular Substitutions & Additions
  6. How to store & reheat
  7. How long will these twice-baked sweet potatoes last in the fridge?
  8. Can i freeze twice-baked sweet potatoes?
  9. Frequently asked questions
  10. More sweet potato recipes:
  11. Twice Baked Sweet Potatoes Recipe

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Oven-Baked
Dietary Info: Gluten-free, Vegetarian
Key Flavor: Sweet and Nutty
Skill Level: Easy


  • Easy Prep: While the recipe feels gourmet with its mix of flavors and textures, yet the steps are simple and hassle-free. Even if you’re new to the kitchen, you can master this side dish.
  • Nutrient-Rich: These stuffed sweet potatoes are not only delicious, but also packed with vitamins, minerals, and fiber. 
  • Ideal for Make-Ahead: If you have a busy day ahead, you can bake these twice-baked sweet potatoes in advance and just finish them off before serving. Perfect for holiday meal prep.
  • Minimal Cleanup: The simplicity of this recipe means fewer pots and pans. By using the sweet potato as its own serving vessel, you save on cleanup time and make serving a breeze.


  • Sweet potatoes: 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.
Ingredients to make the recipe on a white boards

How to make twice baked sweet potatoes

Just a few steps to creamy, Fall spiced, twice-baked sweet potatoes.

Bake the Sweet Potatoes

  1. Bake the sweet potatoes in the oven until soft.
  2. Cut in half.
  3. Scoop out the flesh leaving the skin intact.
3 image collage of 4 whole sweet potatoes, then sliced in half after cooking, then with flesh removed

Add Spice

  1. Add sweet potato flesh to a bowl.
  2. Add the seasonings.
  3. Combine the seasonings and lightly mash the filling.
3 image collage of the sweet potato flesh, then with the spices and sugar and butter added on top, then all mixed in

Bake a Second Time

  1. Place the spiced mixture back into the potato skins.
  2. Top with brown sugar and pecans and bake again.
2 image collage of the stuffed sweet potatoes and then topped with pecans and more brown sugar

You’ll know it’s done when the skin gets more crispy and the sugar melts.

Tips for making the best twice-baked sweet potatos

  1. 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.
  2. Don’t overmix. When mixing the sweet potato flesh with the other ingredients, mix until just incorporated. Overmixing can make your filling gluey. Also, use a fork to mash the sweet potato filling. Avoid using a blender or food processor.
  3. 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.
  4. 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 skin.
  • Go Vegan-Friendly: Opt for coconut oil or vegan butter and use a plant-based sweetener like maple syrup instead of brown sugar.
  • Go Nut-Free: Eliminate the pecans and consider granola or toasted coconut flakes for a similar crunch.
  • Spice it Up: For those who like heat, a dash of cayenne pepper or smoked paprika blends well with the existing spices.
  • Add some chew: Dried cranberries or raisins can be folded into the sweet potato mixture for added sweetness and texture.

How to store & reheat

Let your twice-baked sweet potatoes cool to room temperature, place them in an airtight container, or wrap them tightly in aluminum foil and pop them in the fridge.

To reheat, place the sweet potatoes in a preheated oven at 350°F. If they’re coming straight from the fridge, they’ll take around 15-20 minutes to warm through. If you’re cooking from frozen, add an extra 10 minutes or so. Just ensure they’re heated thoroughly before serving.

How long will these twice-baked sweet potatoes last in the fridge?

When stored properly in the fridge, these stuffed sweet potatoes should stay fresh for about 3 to 4 days.

Can i freeze twice-baked sweet potatoes?

If you’re looking to prep these in advance, you can freeze the sweet potatoes before the second bake. Once you’ve filled the potato skins, instead of baking again, let them cool completely. Then, transfer them into freezer bags or airtight containers, and place them in the fridge. They will last for up to 3 months.

Frequently asked questions

Can you make them vegan?

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.

Can you make them ahead of time?

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.

What do you serve them with?

These twice-baked sweet potatoes are great to serve up as a side for your Thanksgiving dinner. Serve them alongside your main dish and other favorite sides. Try them with:
Thanksgiving Turkey
Instant Pot Mashed Potatoes
Oven Roasted Carrots
Green Beans with Almonds

Twice baked sweet potatoes on a baking dish with parchment paper after baking

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:

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

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.
5 from 27 votes
Servings 4 servings
Course Side
Calories 305
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes




  • 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.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make ahead: You can bake and stuff the sweet potatoes up to a day ahead of time, keep covered in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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.


Calories: 305kcal, Carbohydrates: 53g, Protein: 4g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 467mg, Potassium: 782mg, Fiber: 8g, Sugar: 15g, Vitamin A: 32238IU, Vitamin C: 5mg, Calcium: 81mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side

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  1. I have a pecan and walnut allergy and I was wondering if there are any alternatives to the pecans? Everything else in the recipe looks great, thanks for sharing!

    1. Instead of pecans, you can use any other nuts of choice. Let me know what you think once you give it a try!

  2. I made your twice baked sweet potatoes with dinner last night and my family LOVED them! And they were so so easy!