Twice Baked Sweet Potato Recipe
These twice baked sweet potatoes are mashed with butter, brown sugar, cinnamon, and ginger, then topped with pecans and oats.
Servings: 8 servings
Equipment
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.
Video
Notes
My Top Tip: Leave a thin layer of flesh inside the skins. Scooping all the way down to the skin makes the shells more likely to tear or collapse when you refill them.
Storage: Cool to room temperature, then place the potatoes in an airtight container or wrap them tightly in aluminum foil. They'll last in the fridge for 3–4 days. Reheat in the oven at 350ºF for 15–20 minutes.
Freezing: If you want 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 freezer. They'll last for up to 3 months. Reheat from frozen in the oven at 350ºF for 25–30 minutes.
This recipe was updated in September 2025 to add oats to the pecan topping.
Nutrition
Serving: 0.5sweet potato | Calories: 209kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 209mg | Potassium: 428mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16167IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg
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