Twice-Baked Sweet Potatoes with Brown Sugar & Cinnamon
There’s something about sweet potatoes that just screams comfort, and these Twice-Baked Sweet Potatoes take that cozy goodness to the next level. With a sweet, buttery mash flavored with cinnamon and nutmeg, then baked to golden perfection—this dish is equal parts side and showstopper.
Whether you’re planning a holiday menu or looking for a satisfying veggie-forward dish, this one checks all the boxes: easy, crowd-pleasing, and packed with flavor.
Why I Love This Recipe
This recipe delivers all the warmth of sweet potato casserole but in an individual, handheld serving. It’s elegant enough for a Thanksgiving table and simple enough for a weeknight dinner. Plus, it’s endlessly customizable—add pecans, marshmallows, or go savory with a cheesy twist!
Ingredients
- 4 medium sweet potatoes
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup sour cream (optional, for extra creaminess)
- Salt and pepper to taste
Optional Toppings:
- Extra brown sugar or cinnamon
- A dollop of sour cream
- Chopped nuts (like pecans or walnuts)
Ingredient Swaps & Notes
- Sour Cream: Swap with Greek yogurt or omit entirely if you prefer a dairy-free version.
- Brown Sugar: Maple syrup or honey can be used for natural sweetness.
- Nutmeg: Try pumpkin pie spice for a more festive flavor.
- Add-ins: Mini marshmallows or crushed pecans make it more indulgent—great for holidays!
Step-by-Step Instructions
1. Bake the Sweet Potatoes
Preheat your oven to 375°F (190°C). Using a fork, poke holes in each sweet potato and place them on a baking sheet. Bake for 50–60 minutes or until fork-tender.
2. Scoop and Mash
Once cool enough to handle, slice each sweet potato in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving a thin layer inside the skins to help them hold shape.
3. Make the Filling
Mash the sweet potato flesh with butter, brown sugar, cinnamon, and nutmeg. Stir in sour cream (if using), and season with salt and pepper. The filling should be creamy and flavorful—taste and adjust as needed.
4. Stuff the Skins
Spoon the mixture back into the sweet potato shells, mounding it nicely. Sprinkle with a touch of extra brown sugar or cinnamon if desired.
5. Bake Again
Place the filled sweet potatoes back on the baking sheet. Bake for an additional 15–20 minutes, or until the tops are golden and warmed through.
Tips for Success
- Don’t skip the first bake—it gives the potatoes their signature sweet roasted flavor.
- Dry the skins with a paper towel before the second bake for crispier edges.
- Use uniform-sized potatoes so they cook evenly.
- Leftovers make a great quick lunch or a cozy breakfast topped with a fried egg.
Serving Suggestions & Pairings
These sweet potatoes pair beautifully with hearty, comforting mains like:
And for dessert, keep the cozy theme going with:
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F until heated through, or microwave in 30-second intervals.
- Freeze: Wrap tightly in foil and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
More Recipes You’ll Love
If you’re loving this cozy vibe, don’t miss these other comforting favorites from the blog:
- Easy Pumpkin Spice Muffins
- Caramel Apple Pie Cookies
- Pumpkin Delight No-Bake Dessert
- Easy Turkey Wings
- Cajun Chicken Sausage Gumbo
Final Thoughts
Twice-baked sweet potatoes are a must-try comfort dish—easy enough for a weeknight, but special enough for a holiday table. Whether you go classic or add your own twist, they’re guaranteed to be a hit.
If you give this recipe a try, let us know how it went! Leave a comment below or tag us on Instagram @chefmaniac. And don’t forget to subscribe for more comforting, flavor-packed recipes!
