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–+ servings
stuffed baked sweet potatoes with cheese and pecans.
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5 from 1 vote

Twice Baked Sweet Potatoes

These Twice Baked Sweet Potatoes are filled with mashed sweet potatoes, pumpkin pie spice, and smoked paprika, then topped with crunchy pecans and melted cheese. A delicious side dish for Thanksgiving or any holiday dinner!
Prep Time10 minutes
Cook Time1 hour
0 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 4 servings
Author: Rena Awada

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.
    • This will take anywhere between 55 and 65 minutes, depending on the oven and the size of the sweet
  • 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

Serving: 1Stuffed Sweet Potato | Calories: 288kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 668mg | Fiber: 7g | Sugar: 8g | Vitamin A: 24391IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 2mg