Twice Baked Sweet Potatoes
Updated Sep 29, 2025
Twice baked sweet potato recipe made by cutting a sweet potato in half, baking, mashing, and stuffing back in the sweet potato with a pecan oat topping.
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Try my twice baked sweet potatoes
When I first met my husband, he didn’t like sweet potatoes. These Twice Baked Sweet Potatoes are what changed his mind. Maybe it was the hints of cinnamon and ginger, the brown sugar, or the crunch from the pecans. I’ll never know, but I love everything about this Twice Baked Sweet Potato recipe. It’s also a hit with my kids, thanks to how naturally sweet the potatoes are!
These sweet potatoes with pecans are a great holiday side dish! Even if you’re having mashed potatoes too, I’d still make these! I’d even have them for dessert!
Happy Cooking!
– Yumna
Twice Baked Sweet Potatoes Ingredients
- Sweet potatoes: Look for medium-sized, oblong sweet potatoes!
- Butter: I use unsalted butter because I add salt elsewhere! You can also swap the butter for olive oil or coconut oil to make vegan sweet potatoes.
- Brown sugar: I like to use light brown sugar, but dark brown works too, it will just have a stronger molasses flavor.
- Seasonings: You’ll need cinnamon, ginger, and salt for these stuffed sweet potatoes.
- Nuts: I use pecans, but you could try walnuts!
- Oats: Make sure to use quick oats, not instant oats, which cook faster!
How to Make Twice Baked Sweet Potatoes
Twice Baked Sweet Potato Recipe
This twice baked sweet potato recipe is made by cutting a sweet potato in half, baking, scooping out the middle, mashing, and stuffing back in the sweet potato, and finishing with a pecan oat topping.
Video
Ingredients
- 4 medium sweet potatoes scrubbed clean
- 3 tablespoons unsalted butter softened
- 3 tablespoons light brown sugar
- ¾ teaspoon cinnamon divided
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup chopped pecans
- ¼ cup quick oats
Instructions
- Preheat the oven to 400°F. Pierce each sweet potato several times with a fork. Place on a parchment-lined baking sheet and bake until tender, 50–60 minutes.
- Remove from the oven and let cool slightly. Cut each sweet potato in half lengthwise. Carefully scoop the flesh into a bowl, leaving a thin layer inside each skin.
- Place the scooped out sweet potato flesh in a bowl and add the butter, brown sugar, ½ teaspoon cinnamon, ginger, and salt. Mash together with a fork until well combined.
- In a small bowl, combine the pecans, oats, and remaining ¼ teaspoon cinnamon.
- Spoon the sweet potato mixture back inside the potato skins. Top with pecan mixture and return to the oven for 10 more minutes, until the oats and pecans are toasted. Allow to cool slightly and enjoy.
Equipment
Notes
- Dry the sweet potatoes well after you wash them. You should give the potatoes a quick scrub to remove any dirt, but be sure to dry them well afterward! If they’re wet, the moisture can make the potatoes’ skin soggy.
- Leave some sweet potato inside the skin when you scoop out the flesh. If you remove too much, they can collapse, and the skin can break!
- Instead of butter, you can use coconut oil or olive oil.
- Instead of brown sugar, you can use cane sugar, maple syrup, honey or skip the sweetener.
- Instead of pecans, you can use any other nuts of choice.
Nutrition
Serving: 0.5sweet potato, Calories: 209kcal, Carbohydrates: 30g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 209mg, Potassium: 428mg, Fiber: 4g, Sugar: 9g, Vitamin A: 16167IU, Vitamin C: 3mg, Calcium: 47mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Make them nut-free. If I’m cooking for people with nut allergies, I’ll swap the pecans for granola or toasted coconut flakes for a similar crunch.
- Add spice. For those who like heat (me!), a dash of cayenne pepper or smoked paprika works well with the sweet ingredients in these.
- Add dried fruit. I think this stuffed baked sweet potato is sweet enough, but you could add ¼ cup of dried cranberries, raisins, or chopped dates to the topping!
Recipe Tips
- Dry the sweet potatoes well after you wash them. You should give the potatoes a quick scrub to remove any dirt, but be sure to dry them well afterward! If they’re wet, the moisture can make the potatoes’ skin soggy.
- Toast the pecans first. You can dry toast them in the oven or on a skillet to release their oils. This will make them more flavorful!
- Don’t over mix. When mixing the sweet potato flesh with the other ingredients, mix until just incorporated. Over mixing can make your filling gluey. Also, use a fork or potato masher to mash the sweet potato filling, not a food processor or blender!
- Leave some sweet potato inside the skin when you scoop out the flesh. If you remove too much they can collapse and the skin can break!
Serving Ideas
More Sweet Potato Recipes
- Smashed Sweet Potatoes
- Baked Sweet Potatoes
- Roasted Sweet Potatoes
- Egg atop Sweet Potato Toast
- Sweet Potato Soup
- Chicken with Sweet Potato Noodles
- Baked Sweet Potato Fries
- Sweet Potato Cauliflower Soup
- Healthy Mashed Sweet Potatoes
- Air Fryer Sweet Potato Fries
- Sweet Potato Muffins
- Sweet Potato Chili
Comments
We loved it, even my 2 year old loved it. Thankyou you are awesome. 😊
Aww, that’s the best! Thank you!
I made your twice baked sweet potatoes with dinner last night and my family LOVED them! And they were so so easy!
So glad to hear it! Thank you!
The toasted pecans really took these to the next level! A great alternative to the traditional sweet potato casserole.