Twice Baked Sweet Potatoes
Baked sweet potatoes scooped, seasoned, and returned to their own crispy little shells — slightly excessive, which is exactly the point.
Overview
Ingredients
Equipment
- Oven
- Baking sheet
- Fork
- Mixing bowl
Method
Heat the oven
Preheat the oven to 400°F.
Prep the potatoes
Scrub the sweet potatoes and prick them several times with a fork.
First bake
Place them on a baking sheet and bake until completely tender, about 45 to 60 minutes.
Cool
Let them cool enough to handle.
Slice
Slice each sweet potato lengthwise.
Scoop
Carefully scoop most of the flesh into a bowl, leaving enough around the edges for the skins to hold their shape.
Mash the filling
Mash the flesh with Greek yogurt or sour cream, olive oil, salt, pepper, scallions, and any additional seasonings.
Refill the skins
Spoon the mixture back into the sweet potato skins.
Add the cheese
Add cheese if using.
Second bake
Return to the oven and bake until heated through and lightly browned on top.
Finish
Finish with fresh herbs and red pepper flakes.
Tips
Nutrition
Storage
Frequently asked
Can I make them ahead for a holiday?+
Yes — complete through the stuffing step and refrigerate up to a day; the second bake takes a few extra minutes from cold.
What toppings work?+
Cheddar, goat cheese, toasted pecans, crispy sage, or a drizzle of maple all fit; keep the scallions for a little bite.
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