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Twice baked potato recipe.
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5 from 26 votes

Twice Baked Sweet Potato Recipe

This twice baked sweet potato recipe is made by cutting a sweet potato in half, baking, scooping out the middle, mashing, and stuffing back in the sweet potato, and finishing with a pecan oat topping.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Side
Cuisine: American
Diet: Vegetarian
Servings: 8 servings
Author: Yumna Jawad

Equipment

Ingredients

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

  1. Dry the sweet potatoes well after you wash them. You should give the potatoes a quick scrub to remove any dirt, but be sure to dry them well afterward! If they're wet, the moisture can make the potatoes' skin soggy.
  2. 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!
Storage: 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 up to 3-4 days. To reheat, place the sweet potatoes in a preheated, 350°F oven for 15 to 20 minutes. If you're cooking from frozen, add an extra 10 minutes!
Freezing: 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 freezer. They will last for up to 3 months.
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.
Recipe updated in September 2025 to add oats into 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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