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Twice Baked Sweet Potatoes | lifemadesimplebakes.com
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5 from 7 votes

Twice Baked Sweet Potatoes Recipe

Ditch the casserole and make these twice baked sweet potatoes instead! They're topped with a dollop of butter, toasted pecans and a dash of cinnamon.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Side Dish
Cuisine: American
Servings: 3 large potatoes
Calories: 447kcal


  • 3 large sweet potatoes
  • 3 oz cream cheese
  • 1 tbsp unsalted butter
  • 1 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp kosher sea salt
  • pinch nutmeg
  • 2-3 tbsp whole milk

For the Topping

  • 1 tbsp unsalted butter
  • 1/4 cup toasted chopped pecans
  • 3 pinches cinnamon


  • Preheat oven to 375 degrees.
  • Scrub potatoes, dry and pierce several times with a fork. Place on a lined baking sheet and bake for 50-65 minutes or until cooked throughout. Carefully cut off a thin slice from the top of each potato (essentially create a lid). Scoop out the inside of each potato and place in a medium mixing bowl. 
  • Add cream cheese, butter, brown sugar, cinnamon, salt, and nutmeg to the mixing bowl. Using a fork, mash the potatoes until smooth and creamy. Add milk until potatoes are light. 
  • Spoon filling back into the potato skin shells. Return to the oven and bake for 10-15 minutes. Remove and top each with a small slice of butter, toasted pecans and a pinch of cinnamon. Serve immediately.


  • You can easily double or triple this recipe.


Serving: 3serving | Calories: 447kcal | Carbohydrates: 53g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 319mg | Potassium: 851mg | Fiber: 8g | Sugar: 15g | Vitamin A: 32680IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 2mg