Twice Baked Sweet Potatoes
Posted: 11/12/2012
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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:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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.
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.
Kathryn says
Such a great way to eat sweet potatoes and I love the idea of that topping!
Tara @ Chip Chip Hooray says
I’m with the other Rachel–the topping is my favorite part too!! ;)
Cassie | Bake Your Day says
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! :)
Rachel says
Thanks Cassie! xoxo
Rachael {SimplyFreshCooking} says
Loving the ingredients in these! There’s pretty much no way possible they wouldn’t be delish! :)
Maryann Norlock says
Love your recipes.How can I print them out?
Thank You,
Maryann
Rachel says
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!!
sarah k @ the pajama chef says
oooh i love the sound of these! dinner soon :)
Rachel @ The Pescetarian and the Pig says
OOoooooo-weeeee! These look amazingly creamy! Sounds perfect for Thanksgiving. They actually sound so good they could pass as dessert!
Erin | The Law Student's Wife says
Drooling. Totally agree that this would make a great Thanksgiving side, but is it wrong that I actually want them all to myself?
Rachel says
Not wrong at all! ;) I had one for lunch the other day!
Bev @ Bev Cooks says
SO in lust with these.
wait is that gross?
Sommer@ASpicyPerspective says
Lovely Tatters Rachel and happy Virtual Shower Day!!! HUGS!
Deb H. says
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.
Rachel (Two Healthy Plates) says
Ooh – the topping on these looks incredible!
Rachel says
Thank you! It was my favorite part!
Ally's Sweet & Savory Eats says
Ah…the addition of cream cheese had me! These look great!
Laurie {Simply Scratch} says
I love this recipe! The crunchy topping is calling my name!
Alaina @ Fabtastic Eats says
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! :)