Description
Twice baked sweet potatoes are a comfort food classic, perfect for family dinners, holiday gatherings, or a cozy weeknight treat. The sweet potato flesh is scooped, mixed with creamy butter and sour cream, flavored with cheese and seasonings, then baked again to create a golden, bubbly topping. This recipe is customizable—go savory with cheddar and bacon or sweet with cinnamon and pecans. They’re naturally gluten-free and can easily be made vegetarian or vegan. Creamy, flavorful, and visually stunning, these potatoes are always a crowd-pleaser.
Ingredients
Scale
- 4 medium sweet potatoes
- 3 tbsp butter
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup milk or cream
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: chopped green onions, bacon, cinnamon, brown sugar, or nuts
Instructions
- Preheat oven to 400°F (200°C). Wash, scrub, and pierce sweet potatoes. Bake 45–60 minutes until tender.
- Let cool slightly, then slice in half lengthwise. Scoop out the flesh into a bowl, leaving a thin layer in skins.
- Mash sweet potato flesh with butter, sour cream, milk, salt, pepper, and optional mix-ins until creamy.
- Spoon mixture back into skins, top with shredded cheese.
- Bake 15–20 minutes until tops are golden and bubbly. Garnish with herbs if desired. Serve hot.
Notes
- For extra creaminess, use a hand mixer to mash the filling.
- Sweet version: add cinnamon, brown sugar, and chopped pecans instead of cheese.
- Make ahead: bake and mash potatoes a day in advance, then assemble and bake before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg