Twice Baked Sweet Potatoes

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

5 from 26 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.

Course Side

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 305kcal

Author Yumna Jawad

Equipment

Ingredients

4 sweet potatoes
2 tablespoons butter at room temperature
2 tablespoons dark brown sugar plus more for topping
1 teaspoon cinnamon
¾ teaspoon ground ginger
½ teaspoon salt
½ teaspoon black pepper
Chopped pecans for topping

Instructions

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.

Video

Notes

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.

Nutrition