This post may contain affiliate links. Please read our disclosure policy.
These Twice-Baked Sweet Potatoes are easy to make and a great Thanksgiving side dish! Baked until tender, then filled with mashed sweet potatoes, pumpkin pie spice, and smoked paprika. Add some crunchy pecans and a little shredded cheese, and bake them again until everything is warm and the cheese is melted.
I love making sweet potatoes around the holidays, and this is a fun way to serve them instead of the usual mashed sweet potatoes or casserole. You only need a few ingredients, and most of the cooking time is just waiting for the potatoes to bake. I like the combination of pumpkin spice, pecans, and cheese, but you can easily leave out the cheese or add a little brown sugar if you prefer them sweeter.
If you love sweet potatoes, then you may also want to try my Crispy Baked Sweet Potato Wedges or my Healthy Sweet Potato Shepherd’s Pie!
Recipe Overview
Ingredients you’ll need
You don’t need many ingredients for these twice-baked sweet potatoes. The full measurements are in the recipe card below.
- Sweet potatoes: You’ll need two large sweet potatoes. Try to choose ones that are similar in size so they bake evenly.
- Pumpkin pie spice: Adds a little cinnamon and warm spice flavor without needing several different seasonings.
- Smoked paprika: Gives the sweet potatoes a slightly smoky flavor.
- Salt and pepper: Just a pinch of each to bring out the flavor.
- Pecans: I use chopped pecans for a little crunch. Walnuts would work, too.
- Shredded mozzarella cheese: Optional, but it melts nicely on top. You can leave it out if you prefer.
- Brown sugar: Optional for anyone who likes their sweet potatoes a little sweeter. Coconut sugar works, too.
How to Make Twice Baked Sweet Potatoes
Bake the sweet potatoes: Preheat your oven to 400°F. Wash and dry the sweet potatoes, then pierce each one a few times with a fork. Place them on a baking sheet and bake for 50 to 60 minutes, or until very tender. Larger potatoes may need a little longer.
Scoop out the filling: Let the potatoes cool for a few minutes until they’re easy to handle. Cut each one in half lengthwise and carefully scoop the flesh into a bowl, leaving a thin layer around the edges to help the skins hold their shape.
Season: Add the pumpkin pie spice, smoked paprika, salt, and pepper to the sweet potato flesh. Mash with a fork until smooth and well combined.
Fill the potatoes: Spoon the mashed sweet potatoes back into the skins. Sprinkle with chopped pecans and shredded cheese, if using. Add a little brown sugar if you prefer them sweeter.
Bake again: Return to the oven and bake at 400°F for another 8 to 10 minutes, or until heated through and the cheese is melted.
Serve: Let them cool for a couple of minutes before serving. Enjoy!
Frequently Asked Questions
No! You can bake them directly on a baking sheet without wrapping them in foil. Just wash them well and pierce them a few times with a fork before baking.
Absolutely! The cheese is optional. You can leave it out and enjoy the sweet potatoes with just the pecans and seasonings.
Yes. I use mozzarella, but shredded cheddar would also work if you prefer a stronger cheese flavor.
You can cook the whole sweet potatoes in an air fryer at 375°F until fork-tender, usually about 35 to 50 minutes depending on their size. Once stuffed, return them to the air fryer for a few minutes until heated through. You may need to cook them in batches.
Recipe notes and tips
- Choose similarly sized potatoes: This helps them bake evenly. If one is smaller, check it earlier.
- Bake until really soft: You should be able to easily pierce the center with a fork. If the potatoes aren’t soft enough, they’ll be harder to mash.
- Be careful when scooping: Leave a little sweet potato around the edges so the skins don’t fall apart when you fill them.
- Mash while warm: The sweet potatoes are easier to mash when they’re still warm. You can use a fork or a potato masher.
- Toast the pecans: If you have a few extra minutes, lightly toast them in a dry skillet before adding them to the potatoes. It brings out their flavor.
- Make them sweeter if you like: Add a little brown sugar or maple syrup to the filling. You can also leave out the cheese for a sweeter version.
Can I Make Twice Baked Sweet Potatoes Ahead of Time?
Yes! You can bake the sweet potatoes a day ahead, scoop out the flesh, and prepare the filling. Stuff the potato skins, cover, and keep them in the fridge.
When you’re ready to serve, add the pecans and cheese and bake at 400°F until heated through. Since they’ll be cold from the refrigerator, they may need a little longer than the usual 8 to 10 minutes.
This is a great way to save yourself some time when you’re making several dishes for Thanksgiving.
How long do you bake sweet potatoes
The time it takes to bake sweet potatoes will depend on the temperature of the oven and the size of the potatoes. Larger potatoes or an oven set at a lower temperature will take longer to bake. Below are some approximate times, but be sure to check the potatoes for doneness with a fork.
Approximate timing using medium-sized potatoes:
- 70+ minutes at 375 F
- 50-60 minutes at 400 F
- 40-50 minutes at 425 F
Storage and Reheating
- Refrigerator: Store leftover twice-baked sweet potatoes in an airtight container for 3 to 4 days.
- Freezer: Wrap the stuffed potato halves individually and freeze for up to 3 months.
- Reheating: Place them on a baking sheet and warm in a 350°F oven until heated through, about 15 to 20 minutes for refrigerated potatoes. Larger halves may need longer.
- Make ahead: Prepare and stuff the sweet potatoes a day ahead. Keep them refrigerated and add the toppings before baking.
More sweet potato recipes
- Vegan Spicy Thai Sweet Potato Soup Recipe
- Poached Egg Sweet Potato Breakfast
- Mexican Stuffed Sweet Potatoes
- Sweet Potato Breakfast Skillet Recipe
- Roasted Smoked Sweet Potatoes
- Baked Sweet Potato Fries
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Twice Baked Sweet Potatoes
Ingredients
- 2 Large Sweet Potatoes
- ½ tablespoon Pumpkin Pie Spice
- 1 teaspoon Smoked Paprika
- Pinch of salt and pepper
Topping
- ⅔ Cup Chopped Pecans
- ¼ Cup Shredded Cheese, optional
- Brown Sugar or coconut sugar , about 2 tablespoons, optional
Instructions
- Preheat your oven to 400°F. Place the 2 Large Sweet Potatoes in a baking tray and pierce them with a fork, then bake until soft. potato.
- Once the sweet potatoes are cooked, remove them from the oven and allow them to cool until ready to handle.
- Cut each potato in half lengthwise, then gently scoop out the insides into a bowl. Stir in the spices (½ tablespoon Pumpkin Pie Spice, 1 teaspoon Smoked Paprika, Pinch of salt and pepper, and Brown Sugar or coconut sugar -if using), then use a fork to mix and mash the sweet potato flesh.
- Scoop the filling back into the sweet potato skins. Sprinkle with ¼ Cup Shredded Cheese and ⅔ Cup Chopped Pecans, and return to the oven.
- Bake at 400°F for 8-10 minutes, until hot and melty. Enjoy!
Notes
- Sweet potatoes: Use two large sweet potatoes that are similar in size. Bake until completely tender before scooping.
- Cheese: I use shredded mozzarella, but cheddar works too. You can also leave it out.
- Pecans: Toast them in a dry skillet for a few minutes for extra flavor. Walnuts are another option.
- Sweetness: Add brown sugar, coconut sugar, or a little maple syrup if you prefer a sweeter filling.
- Make ahead: Stuff the sweet potatoes a day ahead and refrigerate. Add toppings and bake when ready to serve.
- Storage: Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months.
- Serving size: One half of a stuffed sweet potato.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious! What cheese did you use?
Hi Amanda. I used shredded mozzarella.