Irresistible Twice Baked Sweet Potatoes Recipe

Twice baked sweet potatoes are like the fancy, dressed-up cousins of regular baked potatoes. Imagine creamy, velvety goodness stuffed inside tender potato skins, topped with a sprinkle of cheese and a dollop of sour cream. The aroma wafting through your kitchen while they bake is enough to make your neighbors suspicious that you’re running a five-star restaurant out of your home. And let me tell you, the first bite is pure magic—sweet, savory, and downright comforting.

I remember the first time I made twice baked sweet potatoes for my family. It was one of those chilly evenings when everyone needed something hearty. As soon as I pulled them from the oven, my kids erupted in cheers, and my husband declared it “the best thing I’ve ever made.” Let’s just say that these delightful treats have since become a staple at our dinner table—perfect for holidays or just because it’s Tuesday.

I still chuckle when I think about the time my friend tried to impress her in-laws with this recipe. Let’s just say she ended up serving twice baked sweet potatoes with an accidental side of burnt toast. But hey, at least the sweet potatoes stole the show!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Choose firm and smooth ones; they’ll yield a sweeter flavor when baked.

• Butter: Use unsalted butter for better control over the saltiness and creaminess of the filling.

• Sour Cream: Adds a tangy richness; Greek yogurt works too if you’re feeling adventurous.

• Cheddar Cheese: Sharp cheddar melts beautifully and adds depth; feel free to experiment with other cheeses!

• Green Onions: Chopped for garnish; these add a fresh crunch that lightens up each rich bite.

For seasoning:

• Salt and Pepper: Essential for balancing flavors; adjust according to your taste preferences.

• Cinnamon (optional): A pinch can enhance sweetness and add warmth to the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven : Start by preheating your oven to 400°F (200°C). This ensures those sweet potatoes will roast perfectly without being too mushy.

Bake the Sweet Potatoes : Place whole sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes until they are tender enough to pierce with a fork.

Cool and Cut : Once cooled slightly, cut each potato in half lengthwise. Scoop out most flesh into a bowl but leave some for structure—think of it like potato architecture!

Mix It Up : In that bowl, combine the scooped flesh with butter, sour cream, cheese, salt, pepper, and cinnamon if using. Mash until fluffy but don’t overdo it; we want some texture here!

Refill Those Skins : Spoon that heavenly mixture back into each potato skin generously. Top with extra cheese because who doesn’t love cheese?

Bake Again : Place those stuffed beauties back into the oven for about 15-20 minutes until heated through and golden brown on top. Trust me; this is when you want to inhale deeply—the aroma is intoxicating!

Now you have fabulously creamy twice baked sweet potatoes ready to take center stage at dinner! Serve them hot with chopped green onions sprinkled on top for that final touch of color and freshness. Enjoy every bite while basking in compliments from loved ones—because trust me, you’ll get them!

Perfecting the Cooking Process

Start by baking the sweet potatoes until tender, then scoop out the insides for mixing. This method ensures even cooking and creates a flavorful filling.

Add Your Touch

Mix in ingredients like cheese, herbs, or spices to personalize your twice baked sweet potatoes. Feel free to experiment with toppings like crispy bacon or sour cream for added flair.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat in the oven at 350°F until warm for the best texture.

I remember making twice baked sweet potatoes for a potluck, and they disappeared faster than I could say “sweet potato.” Friends raved about them, and I felt like a culinary rockstar!

FAQ

What are twice baked sweet potatoes?

Twice baked sweet potatoes are baked, scooped, mixed with fillings, and then baked again until golden.

Can I freeze twice baked sweet potatoes?

Yes, freeze them before the second baking stage for later convenience without compromising taste.

How do I make them healthier?

Consider using Greek yogurt instead of sour cream or adding more vegetables for extra nutrients.

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Twice Baked Sweet Potatoes

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Twice baked sweet potatoes elevate the classic baked potato experience with a creamy, savory filling that delights the senses. Topped with melted cheese and fresh green onions, these delectable bites offer a cozy comfort food perfect for any occasion. They’re easy to make, customizable, and guaranteed to impress your family and friends. Enjoy them as a hearty side dish or a satisfying main course!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 30 minutes
• Yield: Serves 4
• Category: Side dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 medium sweet potatoes (about 2 lbs)
• 4 tbsp unsalted butter
• 1/2 cup sour cream or Greek yogurt
• 1 cup sharp cheddar cheese, shredded
• 2 green onions, chopped
• Salt and pepper to taste
• 1/4 tsp cinnamon (optional)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Bake sweet potatoes on a lined baking sheet for 45-60 minutes until tender.
3. Let cool slightly, then cut in half and scoop out most of the flesh into a bowl.
4. Mix the scooped flesh with butter, sour cream, cheese, salt, pepper, and cinnamon until fluffy but textured.
5. Spoon the mixture back into potato skins, top with extra cheese, and bake for another 15-20 minutes until golden brown.
6. Serve warm with chopped green onions on top.

Nutrition

• Serving Size: 1 potato half (150g)
• Calories: 250
• Sugar: 7g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 20mg