• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • Popular
    • Instant Pot Pinto Beans
    • Green Beans with Bacon
    • Instant Pot Sweet Potatoes
    • Roasted Sugar Snap Peas
    • Beef Stew Seasoning
    • Chili Seasoning Recipe
    • Thousand Island Dressing
    • Poppy Seed Dressing
    • Copycat Panera Squash Soup
    • Chocolate Chip Blondies
    • Instant Pot Pork Loin Roast
    • Frosé
    • Best Chocolate Cake
    • Dill Vegetable Dip
    • Instant Pot Jasmine Rice
    • Instant Pot Hard Boiled Eggs
  • Learn to Cook
    • All The Basics
    • Crostini
    • Delicata Squash
    • Butternut Squash
    • Kabocha Squash
    • Spaghetti Squash
    • Guacamole
    • Croutons
    • Snap Peas
    • Baked Potatoes
    • Baked Bacon
    • Homemade Spaghetti Sauce Recipe
    • Simple Syrup
    • Pickled Red Onions Recipe
    • Toasted Pine Nuts
    • Roasted bone-in Chicken Breasts
    • Poached Chicken
    • Roasted Whole Chicken
    • Easy Cheese Sauce

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Type Sides & Vegetables
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
Print Rate Recipe
Prevent your screen from going dark
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.
Holiday Quick-Start Guide

Get my Holiday

Quick-Start Guide!

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • 25 Sweet Potato Recipes
  • Four hasselback sweet potatoes in a white baking dish, topped with apples.
    Hasselback Sweet Potatoes
  • Vanilla bean mashed sweet potatoes in a round bowl.
    Vanilla Bean Mashed Sweet Potatoes
  • Scalloped sweet potatoes with bacon on a spoon.
    Scalloped Sweet Potatoes with Bacon and Gruyère
Previous Post
{a day in the life} My Life as a Mrs.
Next Post
{a day in the life} Sweet Basil

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. Sally Bell says

    January 4, 2013 at 6:00 pm

    They all look nummy.

    Reply
  2. JulieD says

    November 20, 2012 at 3:26 pm

    Wow, these looks amazing! I love sweet potatoes!

    Reply
  3. Jessica@AKitchenAddiction says

    November 15, 2012 at 2:58 pm

    Oh, I love sweet potatoes! This is a great way to serve them!

    Reply
  4. angela @ anotherbiteplease says

    November 14, 2012 at 9:54 pm

    oooo I am lovin this idea to do with sweet potatoes…and it happens to be the dish assigned to us to bring!!! thanks for sharing.

    Reply
  5. Katrina @ In Katrina's Kitchen says

    November 14, 2012 at 12:34 pm

    I’m in love with sweet potatoes :)

    Reply
  6. Kiersten @ Oh My Veggies says

    November 14, 2012 at 10:27 am

    These sound so perfect for Thanksgiving! I’ve never made twice-baked sweet potatoes before–totally going to have to try this. :)

    Reply
    • Rachel says

      November 14, 2012 at 12:31 pm

      Hope you love them! I was inspired by a savory recipe with goat cheese and chives but I went the sweet route :)

      Reply
  7. Dana @ Simply Romanesco says

    November 13, 2012 at 11:19 pm

    Hi Rachel! I just love, love, love sweet potatoes! And this recipe is already on my Thanksgiving list :D

    Reply
  8. sally @ sallys baking addiction says

    November 13, 2012 at 10:49 pm

    io’m totally and completely in love with twice baked potatoes and twice baked SWEET potatoes just sounds off the charts Rachel! I can’t believe i missed these the other day – i’m pinning… saving them to make around christmas for my family!

    Reply
  9. Jamie @ Thrifty Veggie Mama says

    November 13, 2012 at 8:03 am

    These look great Rachel. I love sweet potatoes and this just puts them over the top!

    Reply
  10. Aggie says

    November 13, 2012 at 7:03 am

    These look amazing. I’ve been craving sweet potatoes, have never tried them like this!

    Reply
  11. Miss @ Miss in the Kitchen says

    November 13, 2012 at 12:20 am

    I have become a huge sweet potato fanatic, minus the marshmallows! I love these twice baked and that crunchy topping, oh yeah!

    Reply
  12. Tracey says

    November 12, 2012 at 9:30 pm

    I posted a sweet potato recipe today too, we’re on the same wavelength :) Yours look awesome, I just love the topping!

    Reply
Older Comments

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Beef and vegetable stir fry in a black wok.

Beef Stir Fry With Vegetables

Hot honey chicken sheet pan dinner with honey being drizzled on.

Hot Honey Chicken Sheet Pan Dinner

Sweet and sour shrimp lettuce wrap garnished with green onion.

Sweet and Sour Shrimp Lettuce Wraps

BBQ Chicken burrito bowl with avocado and sour cream.

BBQ Chicken Bowl

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled