Twice Baked Sweet Potatoes

With crunchy pecans and a little bit of sweet brown sugar, these Twice Baked Sweet Potatoes will be your new favorite side dish at dinner. Whether you’re making a casual weeknight dinner or planning your holiday meals, you will want these delicious potatoes on the table.

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These Twice Baked Sweet Potatoes are the perfect addition for any holiday meal and are easy enough to make for a large crowd. You can easily double or even triple the recipe depending on how many people you are cooking for.

Ingredients to Make Twice Baked Sweet Potatoes

• sweet potatoes
• cream cheese
• brown sugar
• cinnamon
• pecans

How to Make Twice Baked Sweet Potatoes

Preheat the oven to 375°. Scrub and pierce each sweet potato then place on a baking sheet or dish. Bake at 375 for an hour or until soft. Allow to cool then cut in half horizontally. Scoop out the insides leaving hallowed skins.

In a small bowl mash the sweet potato with the cream cheese. Add the brown sugar and cinnamon.

Spoon mixture back into the potato skins. Sprinkle with pecans and place back on the baking sheet. Bake uncovered for another 15-20 minutes. 

Notes & Tips

This delicious twice baked sweet potato recipe is easily adaptable to make exactly how you’d like. Here are some options and suggestions to make this the best sweet potatoes you’ve ever had. 

Substitutions

• Brown Sugar: if don’t prefer your sweet potatoes too sweet, leave out the brown sugar. You can also use a tablespoon of honey or maple syrup if you would rather have a healthier option.
• Pecans: you can also leave out the pecans if you prefer not have as much crunchy texture, or add a little more if you do.
• Cream Cheese: you can replace the cream cheese with butter but since it’s not as thick only use 2 tablespoons of butter so it does not get too thin and runny.

How to Store Twice Baked Sweet Potatoes

Refrigerator: Keep any leftovers in the fridge in an airtight container for up to four days.  

Reheat: Reheat an individual portion or all the by warming them in the oven at 350 degrees for ten minutes or until warmed through.   

Freezer: This dish doesn’t freeze well since it contains cream cheese and the texture isn’t the same when it’s thawed. 

Twice Baked Sweet Potatoes

Course: Side DishesDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

20

minutes

Total time

1

hour 

30

minutes

With crunchy pecans and a little bit of sweet brown sugar, these Twice Baked Sweet Potatoes will be your new favorite side dish at dinner.

Ingredients

• 4 medium sweet potatoes

• 4 ounces cream cheese

• 2 tablespoon brown sugar

• ½ teaspoon ground cinnamon

• 4 tablespoon pecans, chopped

Directions

• Preheat the oven to 375°.
• Scrub and pierce each sweet potato then place on a baking sheet. Bake at 375 for an hour or until soft.
• Allow to cool then cut in half horizontally. Scoop out the insides leaving hallowed skins.
• In a small bowl mash the sweet potato with the cream cheese. Add the brown sugar and cinnamon.
• Spoon mixture back into the potato skins. Sprinkle with pecans and place back on the baking sheet. Bake uncovered for another 15-20 minutes.

More Potato Recipes:

• Garlic Herb Mashed Potatoes

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog