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VG Vegetarian

Twice Baked Sweet Potatoes

4.50
/5
1 hr 35 mins
32 Comments
Jump to Recipe
By: Rachel GurkPosted: 11/12/2012Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

Twice baked sweet potatoes have a sweet and creamy filling with a crunchy topping. Great for a Thanksgiving side or a fantastic lunch. 

Still searching for some great Thanksgiving dinner sides? Or desserts? This one could easily go both ways. Or…in my case, it happened to be lunch.

About this recipe for twice baked sweet potatoes

This recipe has a few steps involved but is really still pretty easy and oh so tasty. The creamy, slightly sweet filling paired with the crunchy topping is just perfect!

Begin by baking foil wrapped sweet potatoes in the oven. It usually takes an hour for them to get nice and soft. Let them cool a bit so you can handle them. Take the foil off, make a slit in the top of each potato, and carefully scoop out the flesh. You’ll want to leave a pretty sturdy shell, about one fourth inch thick.

Mix the potato stuff (I couldn’t say flesh again!) that you scooped out with butter, cream cheese, brown sugar, cinnamon, and nutmeg. Put it all in the food processor and process this mixture until it’s nice and smooth and creamy. 

Refill the sweet potato shells with this delicious amped up sweet potato mixture.

Now for the good stuff on top: you mix nuts, graham cracker crumbs, butter, brown sugar, and more cinnamon. Lightly pat this mixture on top of the potatoes. Pop them back into the oven for 10 minutes or so until they are nice and hot and the topping is browned a bit. 

I think you could easily put ice cream on these babies and serve them for dessert, don’t you? Pretty much like sweet potato pie without the crust. 

 

Yum, yum, yummy sweet potatoes!

I love sweet potatoes in all forms and you’ll find lots of recipes for sweet potatoes on my site. Here’s a few:

 

  • Oven Roasted Sweet Potatoes
  • Vanilla Bean Mashed Sweet Potatoes
  • Instant Pot Sweet Potatoes
  • Hasselback Sweet Potates
  • Healthy Sweet Potato Casserole
  • Sweet Potato Wedges with Chinese Five Spice
  • Roasted Sweet Potatoes with Maple Mustard Sauce
  • Homemade Sweet Potato Chips (in the microwave)

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

twice baked sweet potatoes rachelcooks.com
Recipe

Get the Recipe: Twice Baked Sweet Potatoes

4.50 from 2 votes
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 35 mins
8 servings
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Twice baked sweet potatoes have a sweet and creamy filling with a crunchy streusel topping.

Ingredients

  • 4 large sweet potatoes, 14-16 ounces each
  • 2 tablespoons packed brown sugar
  • 1 tablespoon unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (or freshly grated)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon kosher salt

Streusel Topping

  • ⅓ cup all-purpose flour
  • ¼ cup packed brown sugar
  • ½ teaspoon cinnamon
  • 3 tablespoons butter, softened
  • 2 tablespoons pepitas, roughly chopped (pecans or walnuts can be substituted)

Instructions

  • Preheat oven to 375°F. Scrub sweet potatoes and prick all over with a fork. Place on foil-lined baking sheet and bake for 1 hour to 1 hour, 15 minutes, or until tender when pierced by a fork. Cool potatoes slightly.
  • While potatoes are cooling, mix filling ingredients in a large bowl: 2 tablespoons brown sugar, 1 tablespoon butter, cream cheese, 1 teaspoon cinnamon, nutmeg, ginger, and salt.
  • Make streusel topping: In a small bowl, combine ⅓ cup flour, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add 3 tablespoons butter, and using a fork, cut into dry ingredients until the mixture is crumbly and sticks together when you press it. Mix in pepitas.
  • When potatoes are cool enough to handle, using a sharp knife, carefully cut off the top third of each one. Scoop out the insides, using a large spoon, leaving a quarter inch border. Add the sweet potato flesh to the large bowl with filling ingredients. Place sweet potato shells back on the foil-lined baking sheet.
  • With a hand mixer, whip the filling until smooth. Spoon evenly into the sweet potato shells.
  • Spoon streusel over sweet potatoes, lightly patting down to adhere. Bake until the streusel is golden brown, 30 to 40 minutes.

Notes

  • Make-Ahead: Make the potatoes a day ahead and fill them. Store streusel separately until ready to bake. Cover and refrigerate. When ready to bake, preheat oven to 375°F, top the potatoes with streusel and bake as directed, adding 5 to 10 minutes to baking time.
  • Casserole: Scoop all the flesh from the potatoes, discard skins. Whip filling ingredients together and place in a greased casserole dish or baking dish. Top with streusel and bake as directed.
  • Recipe card revised 10/13/2022.

Nutrition Information

Serving: 0.5potato, Calories: 227kcal, Carbohydrates: 38g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 222mg, Potassium: 444mg, Fiber: 4g, Sugar: 15g, Vitamin A: 16212IU, Vitamin C: 3mg, Calcium: 75mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Verdict: Delicious! Love these for lunch, love them as a side dish…I just love sweet potatoes in general. 
Husband’s take: He liked these a lot too! And I think he was quite skeptical at first. E also inhaled them (I scooped the filling and topping out and gave it to her minus the skin).
Changes I would make: None!
Difficulty: Like I mentioned, a little work, but not difficult.
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  1. Kathryn says

    November 12, 2012 at 4:59 pm

    Such a great way to eat sweet potatoes and I love the idea of that topping!

    Reply
  2. Tara @ Chip Chip Hooray says

    November 12, 2012 at 2:51 pm

    I’m with the other Rachel–the topping is my favorite part too!! ;)

    Reply
  3. Cassie | Bake Your Day says

    November 12, 2012 at 1:51 pm

    I have had a huge sweet potato thing going on lately and these will fit just perfectly with that kick. Love this! Happy shower day, again! :)

    Reply
    • Rachel says

      November 12, 2012 at 2:32 pm

      Thanks Cassie! xoxo

      Reply
  4. Rachael {SimplyFreshCooking} says

    November 12, 2012 at 1:22 pm

    Loving the ingredients in these! There’s pretty much no way possible they wouldn’t be delish! :)

    Reply
  5. Maryann Norlock says

    November 12, 2012 at 12:07 pm

    Love your recipes.How can I print them out?
    Thank You,
    Maryann

    Reply
    • Rachel says

      November 12, 2012 at 2:34 pm

      Eeek—a print button is on my mile-long to-do list, Maryann. Right now, you can just copy and paste the text into a document and print that way. If you’re having any trouble, let me know and I’d be happy to email you the recipe text for a recipe so you can print it off from your email account. Thanks, and sorry about that!!

      Reply
  6. sarah k @ the pajama chef says

    November 12, 2012 at 11:39 am

    oooh i love the sound of these! dinner soon :)

    Reply
  7. Rachel @ The Pescetarian and the Pig says

    November 12, 2012 at 11:28 am

    OOoooooo-weeeee! These look amazingly creamy! Sounds perfect for Thanksgiving. They actually sound so good they could pass as dessert!

    Reply
  8. Erin | The Law Student's Wife says

    November 12, 2012 at 10:39 am

    Drooling. Totally agree that this would make a great Thanksgiving side, but is it wrong that I actually want them all to myself?

    Reply
    • Rachel says

      November 12, 2012 at 2:40 pm

      Not wrong at all! ;) I had one for lunch the other day!

      Reply
  9. Bev @ Bev Cooks says

    November 12, 2012 at 10:19 am

    SO in lust with these.

    wait is that gross?

    Reply
  10. Sommer@ASpicyPerspective says

    November 12, 2012 at 10:04 am

    Lovely Tatters Rachel and happy Virtual Shower Day!!! HUGS!

    Reply
  11. Deb H. says

    November 12, 2012 at 9:21 am

    Love this idea, but in my mad little brain I’d also top with a Sriracha sour cream. Or just a bit of Sriracha into the sweet potato mixture. I love the combo of heat and sweet.

    Reply
  12. Rachel (Two Healthy Plates) says

    November 12, 2012 at 9:17 am

    Ooh – the topping on these looks incredible!

    Reply
    • Rachel says

      November 12, 2012 at 2:34 pm

      Thank you! It was my favorite part!

      Reply
  13. Ally's Sweet & Savory Eats says

    November 12, 2012 at 9:14 am

    Ah…the addition of cream cheese had me! These look great!

    Reply
  14. Laurie {Simply Scratch} says

    November 12, 2012 at 9:12 am

    I love this recipe! The crunchy topping is calling my name!

    Reply
  15. Alaina @ Fabtastic Eats says

    November 12, 2012 at 8:20 am

    Ooh! I love all your food..its all stuff my 17 month old can actually eat! :) Not that Id be complaining about this either..I love sweet potatoes..this makes them even better! Congrats on the baby shower too! :)

    Reply
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