Twice-Baked Sweet Potatoes

  • prep time20 min
  • total time 105 min
  • serves 4

These sweet potatoes are topped with a crust of brown sugar, nutmeg, cinnamon and chopped pecans for a lovely bite of texture.

62 Ratings
Directions for: Twice-Baked Sweet Potatoes


4 medium sweet potatoes

5 Tbsp light brown sugar

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 pinch cayenne pepper

½ stick unsalted butter

Vegetable oil, for greasing roasting tray

Kosher salt and freshly ground black pepper

½ cup chopped pecans


1. Preheat the oven to 375ºF.

2. Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.

3. Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.

4. Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.

See more: Thanksgiving, Bake, Christmas, Fall, Potatoes, Side, Holiday Sides


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