Twice Baked Sweet Potatoes
Updated Sep 30, 2026
Twice baked sweet potatoes mashed with butter, brown sugar, and cinnamon, then topped with a pecan-oat crumble. A make-ahead.
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When I first met my husband, he wanted nothing to do with sweet potatoes. These twice baked sweet potatoes are the recipe that changed that, and I’ve been making them pretty much the same way ever since. I scoop out the centers and mash them with butter, brown sugar, cinnamon, and ginger, then pile everything back into the skins with a pecan-oat topping. These twice baked sweet potatoes are definitely on the sweeter side, but the pecans keep them from turning into one big soft scoop of sweet potato.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I’ve rushed the first bake before, and the filling never gets as smooth. The sweet potatoes need to be really soft before I scoop them out, and I always poke them with a fork first now after having one burst in the oven once.
I also leave a little sweet potato behind when I scoop out the centers. If I take too much, the skins get flimsy and start collapsing, which makes stuffing them a pain.
And I don’t skip the second bake. Those last 10 minutes are when the pecans and oats actually toast, and without that crunch, it’s just a lot of soft sweet potato happening at once.
Happy Cooking!
– Yumna
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Twice Baked Sweet Potatoes Ingredients
- Sweet potatoes: Choose four medium sweet potatoes that are similar in size so they finish baking around the same time. Scrub the skins well since they hold the filling for these twice baked sweet potatoes.
- Filling: Unsalted butter, brown sugar, ground ginger, salt, and cinnamon make the filling. Soften the butter so it blends easily into the warm sweet potato. You can also swap the butter for olive oil or coconut oil to make vegan twice baked sweet potatoes. Instead of brown sugar, you can use cane sugar, maple syrup, or honey, or skip the sweetener.
- Topping: Pecans, quick oats, and more cinnamon make the topping. Chop the pecans into small pieces so they spread evenly over the filling. You can also use walnuts. It’s important to use quick oats, not instant oats or steel-cut oats.
How to Make Twice Baked Sweet Potatoes
These step-by-step photos walk you through how to make Twice Baked Sweet Potatoes. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Twice Baked Sweet Potatoes recipe below
1. Pierce potatoes & bake
Pierce each sweet potato several times with a fork. Place on a parchment-lined baking sheet and bake until tender.
2. Halve the potatoes
Let them cool just enough to handle, then cut each one in half lengthwise.
3. Scoop out the centers
Transfer the flesh to a bowl, leaving a thin layer inside each skin to help it hold its shape. Add the butter, brown sugar, cinnamon for the filling, ginger, and salt.
4. Mash the filling
Use a fork to work the ingredients together until the butter is incorporated and no large chunks remain.
5. Refill the skins
Divide the mixture among the eight potato halves, spooning it gently into each shell.
6. Combine the topping
Stir the chopped pecans, quick oats, and remaining cinnamon together in a small bowl.
7. Sprinkle topping over the potatoes
Spread the topping evenly over the stuffed baked sweet potatoes and press it lightly into the filling to help it stay in place.
8. Twice Bake the sweet potatoes
Return the tray to the oven until the oats and pecans are toasted. Let the potatoes cool slightly before serving.
Full Twice Baked Sweet Potatoes Recipe
Twice Baked Sweet Potato Recipe
Video
Ingredients
- 4 medium sweet potatoes scrubbed clean
- 3 tablespoons unsalted butter softened
- 3 tablespoons light brown sugar
- ¾ teaspoon cinnamon divided
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup chopped pecans
- ¼ cup quick oats
Instructions
- Preheat the oven to 400°F. Pierce each sweet potato several times with a fork. Place on a parchment-lined baking sheet and bake until tender, 50–60 minutes.
- Remove from the oven and let cool slightly. Cut each sweet potato in half lengthwise. Carefully scoop the flesh into a bowl, leaving a thin layer inside each skin.
- Place the scooped out sweet potato flesh in a bowl and add the butter, brown sugar, ½ teaspoon cinnamon, ginger, and salt. Mash together with a fork until well combined.
- In a small bowl, combine the pecans, oats, and remaining ¼ teaspoon cinnamon.
- Spoon the sweet potato mixture back inside the potato skins. Top with pecan mixture and return to the oven for 10 more minutes, until the oats and pecans are toasted. Allow to cool slightly and enjoy.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Toast the pecans first. Here’s how to toast pecans to release their oils and make them more flavorful!
- Make the potatoes nut-free. If I’m cooking for people with nut allergies, I’ll swap the pecans for granola or toasted coconut flakes for a similar crunch.
- Add dried fruit. To make them even sweeter, add ¼ cup of dried cranberries, raisins, or chopped dates to the topping.
Recipe Tips
- Dry the sweet potatoes well after you wash them. If they’re wet, the moisture can make the skin soggy.
- Check the centers before taking the potatoes out. A fork should slide in easily. If the flesh is still firm, give the potatoes more time so the filling is easy to mash.
- Mash while the flesh is warm. The butter blends in more easily, and you won’t have to work as hard to break up the potatoes.
Serving Ideas
- Turkey: Twice baked sweet potatoes are so good at Thanksgiving! Make them part of your menu alongside easy Thanksgiving turkey, dry brined turkey, or air fryer turkey breast.
- Veggie sides: I like serving something crunchy with the sweet potatoes, like oven roasted carrots, green beans with almonds, or Parmesan Brussel sprouts.
- Rolls: Every Thanksgiving table needs rolls! Try my homemade dinner rolls, French bread dinner rolls, or garlic and herb skillet dinner rolls.
Troubleshooting
You may have scooped them too thin or torn them while they were still very hot. Let the potatoes cool enough to handle, then use a spoon to gently remove the flesh while leaving a thin layer around the inside. If a shell tears, keep it on the baking sheet and spoon the filling in carefully.
You may not have baked the potatoes for long enough. A fork should slide easily into the center before you take them out of the oven.
Comments
We loved it, even my 2 year old loved it. Thankyou you are awesome. 😊
Aww, that’s the best! Thank you!
I made your twice baked sweet potatoes with dinner last night and my family LOVED them! And they were so so easy!
So glad to hear it! Thank you!
The toasted pecans really took these to the next level! A great alternative to the traditional sweet potato casserole.