Best Ever Twice-Baked Sweet Potatoes

TWICE BAKED SWEET POTATOES ARE EASIER THAN YOU THINK AND MAKE AN EPIC THANKSGIVING OR COMPANY SIDE!

These Twice Baked Sweet Potatoes are about to become your new favorite Thanksgiving side! They are stuffed with creamy mashed sweet potatoes spiked with brown sugar, maple, cinnamon, nutmeg and cayenne, topped with crunchy, sweet and salty Bacon Pecan Streusel then drizzled with silky sweet Marshmallow Cream. They are decadently delicious and always a crowd favorite. These Twice Baked Sweet Potatoes can be made ahead of time and refrigerated or frozen (instructions included) for an easy, stress-free heat and eat side!

 

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes with Bacon Pecan Streusel and Marshmallow Drizzle.  Now that’s a mouthful.  A sweet, creamy brown sugar, maple, mouthful.  Thanksgiving can’t come soon enough for these beauties!

With Thanksgiving just a couple weeks away, I’ve been having fun elevating ordinary Thanksgiving recipes into extraordinary recipes that are so addictingly delicious, you will be making them year-round. Grandmother’s green bean casserole has been delishified into Dijon Maple Green Beans with Caramelized Pecans, Bacon and Feta.  Pumpkin pie has been delishified into Double Layer Pumpkin Oreo Cheesecake.  Caramel Apple pie has been delishified into 7 Layer Candy Apple Cheesecake Bars.

Now its sweet potato casserole’s turn.  And its taking full advantage.

I have always loved twice baked sweet potatoes and used to beg my mom to make them.  Now everyone will be begging you to make these twice baked sweet potatoes because I don’t think sweet potatoes have ever tasted more heavenly.  And what’s better than heaven?  Nothing.  Absolutely nothing.

Twice Baked Sweet Potatoes Recipe

These Twice Baked Sweet Potatoes are flavorful through and through. The sweet potatoes are first rubbed in coconut oil and salt, baked then stuffed with a creamy, rich filling of sweet potatoes, brown sugar, butter, cream cheese, maple, vanilla, cinnamon and a pinch of ginger and cayenne.  Mix these ingredients together and try not to eat all the filling plain. It will be hard.

The velvety brown sugar filling is then topped with a sweet and savory streusel of brown sugar, flour, cinnamon, butter, pecans and bacon.

Heaven.  Well almost. Bake and broil the Brown Sugar Bacon Pecan Streusel until the brown sugar caramelizes, the butter melts and the pecans roast…Ah, there it is.  Delishified heaven.

And of course, no Thanksgiving sweet potatoes are complete without marshmallows, so you can either add marshmallows and toast them when you bake the streusel, or, as I prefer, you can top with silky sweet, EASY, marshmallow drizzle.  I could eat this stuff with a spoon…oh wait…I get to and so  can you – shamelessly…

Twice Baked Sweet Potatoes with Bacon Pecan Streusel and Marshmallow Drizzle.  Thanksgiving can’t come soon enough to share this delishified forfkuls of heaven!

Now let’s get into the details or you can use the “jump to recipe button” at the top of the page to skip straight to the recipe.

WHAT ARE TWICE BAKED SWEET POTATOES?

Twice Baked Sweet Potatoes are sweet potatoes that are baked twice at different stages.  First, the potatoes are baked until tender.  Next, they are sliced in half and the soft insides scooped out, leaving a hollow potato skin shell.

The fluffy inside potato pulp is then mixed with fillings such as butter and milk to create thick mashed potatoes. This potato mixture is then scooped back into the potato shell, and, in this case, topped with Bacon Pecan streusel, and baked for the second time – earning the name, twice bake sweet potatoes!

What Potatoes are Best for Twice Baked Sweet Potatoes?

Sweet potatoes come in 4 colors: purple, orange, yellow and white.  They are often called “yams” at your grocery store but are in fact, are sweet potatoes.  Most people, in fact, have probably never tasted a true “yam.”

Yams are darker than sweet potatoes and have a rough texture.  Yams are also mushier (due to their higher water content) and have a higher sugar content, however, they do not taste sweeter even with more sugar.   Yams, true yams, can be hard to find, unless you frequent international or ethnic food stores.  They are long like sweet potatoes, but do not taper at the ends.

The takeaway: My grocery store calls the sweet potatoes we want for this Twice Baked Sweet Potato recipe garnet yams.  So look for garnet yams or your sweet potatoes might actually be white inside!  If you aren’t sure, ask someone working in the produce section to help you out.

HOW TO MAKE TWICE BAKED SWEET POTATOES

STEP 1:  PREP SWEET POTATOES

• Preheat the oven to 375 degrees F. Line a baking sheet with foil.
• Scrub sweet potatoes and dry very well. The drier the skins, the crispier they will become.
• Add potatoes to the foil and prick a few times with a fork so they don’t explode.
• Drizzle potatoes all over with coconut or olive oil.
• Season with freshly cracked salt.

Step 2:  Bake Sweet Potatoes

• Place the potatoes on prepared baking sheet.
• Bake for 1 hour 10 minutes or until fork tender, turning the potatoes once or twice while baking.

Step 3:  Make Streusel

• While the sweet potatoes are baking, prepare the Streusel by mixing the flour, brown sugar, cinnamon and salt together in a large bowl or your food processor. I prefer my food processor – it literally takes seconds!
• Cut in butter (or if using a food processor – pulse) until crumbly.
• Stir in pecans and bacon. Store in the refrigerator.

Step 4:  Slice Sweet Potatoes in Half

• Let potatoes cool enough to handle, approximately 10 minutes, then slice each potato in half lengthwise.

Step 5:  Scoop out insides

• Scoop out most of the inside of the sweet potatoes, leaving ¼” around the top edges and a little bit on the bottom and sides so the skin doesn’t tear. The shells will seem flimsy but will firm up when we roast them and stand up when the filling is added.

Step 6:  Roast Shells

• Arrange now empty potato shells back on the baking sheet and bake at 400 degrees F for 10 minutes.  Most recipes skip this step but it is CRUCIAL to help your potato skins firm up and crisp up.

Step 6:  Make Filling

• While the potato skins are roasting, make the potato filling. It is crucial to make the filling while the potato insides are still warm, otherwise, you are more likely to get a gummy filling.
• Add all of the potato filling to a food processor or mixer followed by the rest of the filling ingredients.
• Process/mix until smooth but don’t overbeat.

Step 7:  Fill Sweet Potato Shells

• Evenly scoop filling into the 8 sweet potato halves and smooth.
• Evenly sprinkle with streusel.

Step 9:  Twice Bake

• Bake fully assembled sweet potatoes for 20 minutes.
• Move baking tray 10” from the broiler and broil until golden, 1-2 minutes.

Step 10:  Marshmallows!

• Place the marshmallow fluff in a medium bowl and microwave for 20-30 seconds.
• Add milk and stir until creamy.
• When ready to serve, top each sweet potato with marshmallow cream or place marshmallow cream in a small Ziploc bag, cut the corner off, and drizzle over sweet potatoes.

Twice Baked Sweet Potatoes Recipe Tips

• Look for garnet yams in the grocery store which are actually sweet potatoes.
• Line you baking sheet with foil for easy cleanup. Don’t use parchment paper or your potato skins won’t get as crispy.
• Mix the filling when the potatoes are warm so it doesn’t get gummy.
• Add milk to filling a little at time because you may need less depending on how much potato pulp was extracted.
• Bake the potato shells while you make the filling for crispier skins– hardly any recipes do this!
• Customize your Twice Baked Sweet Potatoes with any desired seasonings or toppings.

What to serve with Twice Baked Sweet Potatoes

These Twice Baked Sweet Potatoes are a show stopping side to your Thanksgiving Turkey, Christmas Ham (Maple, Brown Sugar or Honey) or elegant proteins such as Baked Pork Tenderloin, Spice Rubbed Steaks with Herb Butter or Chicken Cordon Bleu.

It also pairs beautifully with other holiday sides such as:

• Million Dollar Macaroni and Cheese
• Award Winning Sweet Moist Cornbread
• Apple Salad with Apple Poppy Seed Vinaigrette
• Cornbread Stuffing
• Maple Dijon Green Beans
• Apple Pecan Wild Rice Pilaf
• Perfect Fruit Salad with Honey Citrus Viniagrette

How long are twice baked sweet potatoes good for?

Twice Baked Sweet Potatoes should be stored in the refrigerator in an airtight container or wrapped tightly in plastic wrap or foil.  Properly stored Twice Bake Potatoes will keep in the refrigerator for about five days.

Can you make twice baked sweet potatoes ahead of time?

Yes!  Twice Baked Sweet Potatoes taste just as good or better if prepared ahead of time.  Reheating the potatoes is a great option for busy weeknights, meal prep, entertaining, or holidays like Thanksgiving and Christmas because all you have to do is pull the fully assembled sweet potatoes (minus the marshmallow drizzle) out of the fridge and bake for the second time for a quick and easy side any night of the week!

How To Make Twice Bake Sweet Potatoes Ahead of Time

1. Fill potatoes with filling and top with pecan streusel.
2. Tightly cover potatoes with foil or store in an airtight container.
3. Refrigerate for up to 5 days.
4. Bake potatoes, uncovered, at 350 degrees for 20-25 minutes OR until heated through. Broil until the streusel is golden.
5. Drizzle with marshmallow cream.

How do I reheat twice baked potatoes?

You can reheat your Twice Baked Sweet Potatoes in the microwave or oven.  The microwave is quicker but you won’t get the same crispy sides that the oven gives you – but honestly, I usually don’t have patience for that!

How to Reheat Twice-Baked Sweet Potatoes in the OVEN:

1. Preheat your oven to 400 degrees F.
2. Place the potatoes on a lightly greased baking sheet.
3. Bake for 20-25 minutes or until completely heated through.

How to Reheat Twice-Baked Sweet Potatoes in the Microwave:

1. Place potatoes on a microwave-safe plate.
2. Microwave potatoes, uncovered, on high power for 2-3 minutes or until heated through.

Can twice baked sweet potatoes be frozen?

The Twice Baked Sweet Potatoes can be frozen at two different stages: 1) Filled but not twice baked  OR 2)  completely assembled and twice baked.

The filled but not twice baked usually occurs if you are intentionally making the Twice Baked Potatoes ahead of time.  This way you can bake the potatoes just to reheat.

Alternatively, you can freeze Twice Baked Sweet Potatoes you have already twice baked.  This works great for leftovers or if you just want the potatoes completely ready to go.

How to Freeze Twice Baked Sweet Potatoes:

• Cool Twice Baked Sweet Potatoes completely or cool filled but not twice bake potatoes completely.
• Place baking tray with potatoes in the freezer and freeze until solid, about 1 hour (omit marshmallow topping if not twice baked).
• Store potatoes in a freezer safe airtight container/freezer bag or wrap individual potatoes in plastic wrap or foil.
• Freeze potatoes for up to 3 months.
• When ready to eat, thaw potatoes in the fridge for 24 hours.
• Unwrap potatoes and place on a baking sheet.
• OVEN: Bake at 350 degrees F until warmed through, about 20-25 minutes OR bake potatoes from frozen for about 1 hour.
• MICROWAVE: Place thawed potatoes on a microwave-safe plate. Microwave, uncovered, on high power for 2-3 minutes or until heated through.

Tools Used in This Recipe

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Twice Baked Sweet Potato

These Twice Baked Sweet Potatoes are about to become your new favorite Thanksgiving side! They are stuffed with creamy mashed sweet potatoes spiked with brown sugar, maple, cinnamon, nutmeg and cayenne, topped with crunchy, sweet and salty Bacon Pecan Streusel then drizzled with silky sweet Marshmallow Cream. They are decadently delicious and always a crowd favorite. These Twice Baked Sweet Potatoes can be made ahead of time and refrigerated or frozen (instructions included) for an easy, stress-free heat and eat side!

Servings: 8 -16

Total Time: 1 hour hr 40 minutes mins

Prep Time: 25 minutes mins

Cook Time: 1 hour hr 15 minutes mins

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Ingredients

• 4 – 4 1/2 lbs. sweet potatoes/yams

Creamy Sweet Potato Filling

• 1/4 cup brown sugar
• 2 tablespoons milk
• 3 tablespoons butter, melted
• 2 oz. cream cheese, softened
• 1 tablespoon pure maple syrup
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• Pinch of cayenne
• Pinch of Pepper

Brown Sugar Bacon and Pecan Streusel

• 3 tablespoons flour
• 3 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, chilled and diced
• 1/2 cup pecans, chopped
• 6 bacon slices, cooked and crumbled

Marshmallow Drizzle

• 1 cup marshmallow fluff
• 1 teaspoon milk

Instructions

• Preheat oven to 375F degrees. Line a baking sheet with foil. Wash the outside of the sweet potatoes and prick the skin of each potato several times with a fork. Brush potatoes all over with coconut oil or olive oil then season with freshly ground salt. Place the potatoes on prepared baking tray and bake 1 hour 10 minutes or until fork tender, turning the potatoes once or twice while baking.
• While the potatoes are baking, prepare the Streusel by mixing the flour, brown sugar, cinnamon and salt together in a large bowl or your food processor. Cut in butter (or if using a food processor – pulse) until crumbly. Stir in pecans and bacon. Store in the refrigerator.
• When potatoes are done, remove from oven and let cool 10 minutes or so. Meanwhile, increase oven temperature to 400 degrees F. When cool enough to handle, evenly cut off the top halves off the potatoes. Scoop out most of the inside of the potatoes into a food processor or mixer, leaving ¼” around the top edges and a little bit on the bottom and sides so the skin doesn’t tear. The shells will seem flimsy but will firm up when we roast them and stand up when the filling is added.
• Arrange now empty potato shells back on the baking sheet and bake at 400 degrees F for 10 minutes. Most recipes skip this step but it is CRUCIAL to help your potato skins firm up and crisp up.
• Add remaining mashed potato filling ingredients to the sweet potatoes and process/mix until smooth.
• Evenly scoop filling into the 8 sweet potato halves and smooth. Top with Streusel and bake for 20 minutes. Move baking tray 10” from the broiler and broil until golden, 1-2 minutes.
• Place the marshmallow fluff in a medium bowl and microwave for 20-30 seconds. Add milk and stir until creamy. When ready to serve, top each sweet potato with marshmallow cream or place marshmallow cream in a small Ziploc bag, cut the corner off, and drizzle over sweet potatoes. Cut potatoes in half if desired.*

Notes

*I find one half of a potato very filling and would recommend cutting each half in half – so each whole potato will feed 4 people as a side.

Storage

Twice Baked Sweet Potatoes should be stored in the refrigerator in an airtight container or wrapped tightly in plastic wrap or foil.  Properly stored Twice Bake Potatoes will keep in the refrigerator for about five days.

Make Ahead

1. Fill potatoes with filling and top with pecan streusel.
2. Tightly cover potatoes with foil or store in an airtight container.
3. Refrigerate for up to 5 days.
4. Bake potatoes, uncovered, at 350 degrees for 20-25 minutes OR until heated through. Broil until the streusel is golden.
5. Drizzle with marshmallow cream.

How to Reheat in the OVEN:

1. Preheat your oven to 400 degrees F.
2. Place the potatoes on a lightly greased baking sheet.
3. Bake for 20-25 minutes or until completely heated through.

How to Reheat in the Microwave:

1. Place potatoes on a microwave-safe plate.
2. Microwave potatoes, uncovered, on high power for 2-3 minutes or until heated through.

How to Freeze

• Cool Twice Baked Sweet Potatoes completely or cool filled but not twice bake potatoes completely.
• Place baking tray with potatoes in the freezer and freeze until solid, about 1 hour (omit marshmallow topping if not twice baked).
• Store potatoes in a freezer safe airtight container/freezer bag or wrap individual potatoes in plastic wrap or foil.
• Freeze potatoes for up to 3 months.
• When ready to eat, thaw potatoes in the fridge for 24 hours.
• Unwrap potatoes and place on a baking sheet.
• OVEN: Bake at 350 degrees F until warmed through, about 20-25 minutes OR bake potatoes from frozen for about 1 hour.
• MICROWAVE: Place thawed potatoes on a microwave-safe plate. Microwave, uncovered, on high power for 2-3 minutes or until heated through.

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