Twice Baked Sweet Potatoes

Why You’ll Love This Recipe

I love how this recipe blends sweet and savory flavors into one irresistibly creamy filling. The mix of cream cheese, butter, and spices gives it a dreamy texture that’s rich without being too heavy. It’s simple to make, but the presentation always feels a little fancy. Whether I’m serving these as a cozy side or a light vegetarian lunch, they never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 sweet potatoes

• 1/4 cup unsalted butter

• 1/2 cup milk

• 4 ounces cream cheese, room temperature

• 2 tablespoons brown sugar

• 2 teaspoons cinnamon

• 1/2 teaspoon salt

• 1/8 teaspoon nutmeg

Directions

1. I preheat my oven to 400°F (200°C) and bake the sweet potatoes for about 1 hour, or until they’re soft enough to slice easily.

2. Once baked, I let them cool slightly, then scoop out the insides, leaving about a 1/4-inch border in the skins to hold their shape.

3. I transfer the scooped-out sweet potato to a mixing bowl and add the butter, milk, and cream cheese. Then I beat the mixture until it’s smooth and fluffy.

4. I stir in the brown sugar, cinnamon, salt, and nutmeg, tasting to make sure the seasoning is just right.

5. I spoon the filling back into the potato skins, then bake them again for 10 minutes, just until everything is heated through and the tops are lightly golden.

6. If I want a little extra indulgence, I top them with a small pat of butter and a sprinkle of brown sugar before serving.

Servings and timing

This recipe makes 4 generous servings and takes about 1 hour and 15 minutes total, including both baking rounds.

Variations

Sometimes I like to mix it up depending on who I’m serving:

• Add chopped pecans or walnuts on top for crunch.

• Mix in a dash of maple syrup for a deeper sweetness.

• Swap cream cheese for sour cream if I want a bit of tang.

• Sprinkle mini marshmallows on top and broil for a few minutes for a dessert-style twist.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them back in the oven at 350°F for about 10–15 minutes, or until warmed through. I avoid the microwave if I want to keep the skin crisp, but it does work in a pinch.

FAQs

Can I make these ahead of time?

Yes, I often prepare them in advance. I make and stuff the potatoes, then store them in the fridge. I just do the second bake right before serving.

Can I freeze Twice Baked Sweet Potatoes?

I can freeze them before the second bake. I wrap them tightly and store them in a freezer-safe container. When ready to eat, I bake from frozen at 375°F for about 25–30 minutes.

What kind of sweet potatoes work best?

I choose medium-sized orange-fleshed sweet potatoes (like Beauregard or Garnet). They’re naturally sweet and bake up soft and fluffy.

How do I keep the skins from tearing?

I handle the potatoes carefully when scooping, using a spoon and leaving enough flesh in the skin to keep it sturdy.

Can I make these vegan?

Yes, I swap the butter and cream cheese for plant-based versions and use non-dairy milk. The result is just as creamy and flavorful.

Conclusion

Twice Baked Sweet Potatoes are a simple yet impressive side dish I always turn to when I want something cozy and crowd-pleasing. With their creamy texture, warm spices, and golden finish, they bring both comfort and elegance to the table. Once I tasted them like this, I never wanted sweet potatoes any other way.