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Twice Baked Sweet Potatoes – Creamy, Savory & Comfortingly Delicious

Twice baked sweet potatoes are the ultimate fall-and-winter comfort food, marrying the natural sweetness of roasted sweet potatoes with a creamy, savory filling. Silky sweet potato flesh is scooped into a fluffy, seasoned mash, mixed with creamy cheese and herbs, then spooned back into the skins and baked until warm and lightly crisped on top. This dish is effortlessly comforting, nutrient‑packed, and versatile—great for holiday sides, a cozy dinner, or as a make‑ahead meal. With each bite, you get a perfect balance of sweet, savory, creamy, and slightly crisp textures that feels indulgent yet wholesome.
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Prep Time 10 minutes
Roast & Second & Filling time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings: 6 halves
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes (serves 4–6)
  • 4 medium sweet potatoes ~2 lbs total
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
For the Creamy Filling
  • ½ cup sour cream or Greek yogurt
  • ¼ cup cream cheese softened
  • 2 tbsp unsalted butter softened
  • ½ cup shredded cheese Cheddar, Gruyère, or Monterey Jack
  • 2 tbsp chopped green onions plus extra for topping
  • 1 tsp fresh thyme or chives
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional add‑ins: crispy bacon bits quinoa, black beans, or roasted veggies
For Topping
  • Additional shredded cheese about ¼ cup
  • A sprinkle of chopped chives or fresh herbs

Equipment

  • Baking sheet and foil
  • Sharp knife
  • Mixing bowl
  • Fork or potato masher
  • Spoon
  • Measuring cups and spoons
  • Oven-safe skillet or casserole dish
  • Optional: electric mixer for creamier filling

Method
 

Step 1. Roast the Sweet Potatoes
  1. Preheat oven to 400°F (200°C).
  2. Wash and dry sweet potatoes, prick each 4–6 times with a fork.
  3. Rub with olive oil, salt, and pepper.
  4. Place on baking sheet and bake directly on rack for 45–55 minutes—or until tender when pierced.
  5. Remove and let cool slightly until manageable.
Step 2. Preheat & Prep
  1. Reduce oven to 375°F (190°C).
  2. Lightly grease a baking dish or oven-safe skillet.
Step 3. Make the Filling
  1. Slice baked potatoes in half lengthwise. Carefully scoop out flesh into mixing bowl, leaving a thin skin around edges.
  2. Mash with a fork or potato masher.
  3. Stir in: sour cream, cream cheese, butter, shredded cheese, green onions, thyme, garlic powder, salt, and pepper until just combined.
  4. For super‑smooth texture, use an electric mixer on low to medium speed.
Step 4. Refill & Top
  1. Spoon the creamy filling back into potato skins, overfilling just slightly.
  2. Place on greased baking dish.
  3. Sprinkle additional cheese over each filled half.
Step 5. Bake a Second Time
  1. Bake at 375°F for 15–20 minutes, until cheese is melted and tops are lightly golden.
Step 6. Garnish and Serve
  1. Remove from oven and sprinkle with chopped chives or fresh herbs.
  2. Serve warm as a side dish or vegetarian main.

Notes

🧊 Storage & Reheating
Refrigerator: Store cooled halves in a sealed container for up to 4 days.
Make‑Ahead: Prepare through the filling step, cover and refrigerate. Bake before serving.
Freezer: Flash‑freeze individually on a sheet, then store in freezer bag up to 2 months.
Reheat: Wrap in foil and bake at 350°F for ~15 minutes until warmed through, or microwave on medium power for 2–3 minutes, rotating halfway.
🥄 Variations
Green Chili & Pepper Jack: Stir in chopped green chiles and pepper jack cheese for zesty bites.
Bacon & Onion: Add crispy bacon bits and sautéed red onions into the filling for smoky flavor.
Southwest Style: Mix in black beans, corn, and cilantro. Top with sliced jalapeño.
Herbed Goat Cheese: Use goat cheese instead of cream cheese and stir in rosemary or parsley.
Vegan Version: Use nondairy yogurt and cream cheese, omit cheese or add vegan shredded.
❓ 10 FAQs
1. Why bake sweet potatoes instead of microwaving?
Roasting concentrates sweetness, yields evenly cooked flesh, and enhances natural flavors and texture.
2. Should I save the scooped skins?
Yes! Crisped potato skins with filling make great nachos or hash next morning.
3. How do I prevent watery filling?
Drain excess moisture by letting scooped flesh cool slightly before mixing, and don’t over-mash.
4. Can I skip cream cheese?
Yes—add more sour cream or yogurt instead, but cream cheese adds great creaminess.
5. Is this dish gluten‑free?
Yes—as written, it’s naturally gluten‑free. Ensure add‑ins like bacon pieces are gluten‑safe.
6. Can I make ahead?
Absolutely—prepare through filling and refrigerate. Bake before serving for timing ease.
7. What cheese works best?
Sharp cheddar for punch, Gruyère for meltiness, Monterey Jack for mild flavor, goat cheese for tang.
8. Can I re-bake leftovers?
Yes! Add extra cheese or breadcrumb topping and bake until fully warmed and crispy.
9. Are these healthy?
Sweet potatoes are vitamin-rich. Using moderate toppings adds flavor while keeping it balanced.
10. What pairs well with twice baked sweet potatoes?
Perfect with grilled chicken, roasted veggies, fresh salad, or even as a side to chili.
🏁 Conclusion
These Twice Baked Sweet Potatoes are creamy, flavorful, and deeply comforting—a delightful twist on sweet potato classics. This simple recipe can scale up, make‑ahead, and adapt to your flavor preferences, whether you want savory, cheesy, or spiced. One bite, and you'll understand why they’re a fall favorite and crowd-pleasing side you’ll keep coming back to.