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:
- 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
- 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)
- 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.
- 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.
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.