My Twice Baked Sweet Potatoes are a flavorful side dish with a sweet and savory twist! I made them just like a regular twice baked potato, then topped them with a pecan, cinnamon, oatmeal, and brown sugar mix to complement the natural sweetness. This crowd-pleasing recipe is a must-have on your holiday table!
Easy Twice Baked Sweet Potatoes
Twice Baked Sweet Potatoes are one of my favorite Thanksgiving recipes! They’re perfectly sweet without being overpowering and are a great addition to my holiday dinner table. Once you finish the first round of baking, the rest of the process is a breeze — just mash, mix, fill, and bake!
Twice Baked Sweet Potatoes
Ingredients
- 5 large sweet potatoes*
- 1/2 cup melted unsalted butter divided in two bowls
- 1 teaspoon orange zest packed
- 3/4 teaspoon salt divided in two bowls
- 3/4 cup pecan halves chopped
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup dry oatmeal
- 1/4 teaspoon salt
Instructions
First bake
- Scrub the 5 large sweet potatoes and dry them with a paper towel, then use a fork to poke holes all over the potatoes.5 large sweet potatoes*
- Place them on a foil or parchment lined baking sheet, and then bake them in the oven at 375°F for about 30 minutes.
- Flip the potatoes and let them bake another 30 minutes.
Prepare the topping
- While the potatoes are in the oven, combine the pecans, flour, sugars, oatmeal, cinnamon, and salt in a glass bowl. Stir to blend.3/4 cup pecan halves, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 cup dry oatmeal, 1/4 teaspoon salt, 1/4 cup dark brown sugar
- Mix in 1/4 cup butter. The topping should form sandy clumps. Refrigerate.1/2 cup melted unsalted butter
Second bake
- Once potatoes are baked, slice the potatoes in half lengthwise and scoop out some of the flesh inside. Be sure to leave at least 1/4 inch insides in tact, to keep the form of the potato. Arrange the halves on a baking sheet.
- In a medium bowl, combine the sweet potato filling with the remaining 1/4 cup butter, orange zest and 1/2 teaspoon salt. Spoon the filling back into each potato half.1 teaspoon orange zest, 3/4 teaspoon salt
- Top with the topping mixture. Place the tray in the center of the oven and bake at 375°F until the topping browns for about 15-20 minutes. Cut in half if desired. Serve immediately.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Twice Baked Sweet Potatoes
Bake the sweet potatoes first time: Before we bake the sweet potatoes twice, we have to bake the sweet potatoes once. Follow these instructions to bake the sweet potatoes.
Prepare the topping: While the sweet potatoes are baking in the oven, mix 3/4 cup pecan halves, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 cup dry oatmeal, 1/4 teaspoon salt and 1/4 cup dark brown sugar.
Mix in 1/4 cup melted unsalted butter (out of 1/2 cup butter) in the mixture. The topping should form sandy clumps. Refrigerate the mixture until ready to use.
Add the topping and bake a second time: Once potatoes are baked, slice the potatoes in half lengthwise and scoop out some of the flesh inside. Be sure to leave at least 1/4 inch insides intact, to keep the form of the potato. Arrange the halves on a baking sheet.
Mix and mash the sweet potato filling with the remaining 1/4 cup butter, 1 teaspoon of orange zest, and 1/2 teaspoon salt (out of 3/4 tsp). Spoon the filling back into each potato half.
Top each potato half with the topping mixture. Place the tray in the center of the oven and bake at 375°F until the topping browns for about 15-20 minutes. Cut in half if desired. Serve immediately. Enjoy!
How to Store
Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F until desired hot.
If planning ahead, bake the sweet potatoes, prepare the pecan mixture, mix together the sweet potato filling, and refrigerate them. When ready, bake for 20 minutes before meal time.
Serving Suggestions
When I’m hosting Thanksgiving dinner I love to serve twice baked sweet potatoes with Thanksgiving Turkey and Pork Roulade. I also add these sweet potatoes to my weekly Spatchcock Chicken for an easy side or dessert.
Love your recipes..and so love the pics of the doggy…
Thank you! She loves food and modeling ;)