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Twice Baked Sweet Potatoes with a light, fluffy filling topped with toasted pecans are the ultimate Thanksgiving side dish! Made with butter, brown sugar, cinnamon, and just the right amount of sour cream, these potatoes are special enough for any holiday meal yet easy enough to make for weeknight supper.
This is one of those recipes that gets me totally excited. It’s a family favorite, simple to make and I think you are going to absolutely adore it.
I love sweet potatoes made almost any way you can come up with. My recipe for Sweet Potato Soup is perfect for a comforting fall supper and I make Air Fryer Sweet Potatoes on repeat. Of course for the holidays, Sweet Potato Pie is a must and now, I’m just giddy about sharing one of the BEST sweet potato recipes I’ve ever made with you.
Twice Baked Sweet Potatoes are creamy on the inside with a salty skin that makes them outrageously delicious. Not only are they a terrific side dish, but they also make a great main dish for those folks who don’t care for meat. They are taken to a whole new level with an extra bit of butter and toasted pecans. This is sweet potato perfection!
What Goes Into Twice Baked Sweet Potatoes?
- Sweet Potatoes
- Sour Cream
- Brown Sugar
How To Cook Sweet Potatoes For This Recipe
There are two easy ways to cook the potatoes that make them perfect for this recipe:
Heat the oven to 400 degrees. Using a fork, poke holes in sweet potatoes. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place on a baking sheet lined with foil or parchment. Bake in the oven for approximately 50 minutes or until done.
Prep the potatoes by poking holes using a fork. Lightly coat potatoes with cooking spray, sprinkle with kosher salt and place in the basket of the air fryer. Set air fryer temperature to 400 and cook 45 minutes or until fork-tender.
Once you’ve cooked the potatoes, let them cool completely and you’ll be ready to scoop them out, mix up the filling, stuff, and bake them.
Can I Make These Potatoes Ahead Of Time?
Yes, you sure can! I like to prep the potatoes by cooking, scooping, and mixing up the filling about a day before I want to serve them. I store the potatoes on a sheet tray, covered with plastic wrap, in the fridge. I do the same with the filling. To serve, all that’s left to do is stuff the potatoes and bake until heated through. This comes in really handy during the holidays.
How To Toast Pecans For The Topping
Toast the pecans with a tablespoon of butter in a skillet over medium heat until slightly brown. Let cool and chop. Sprinkle over the Twice Baked Sweet Potatoes for an added nutty crunch.
More Potato Recipes You Will Love
- Air Fryer Baked Potatoes
- Scalloped Potatoes
- Twice Baked Potato Casserole
- Grilled Sweet Potatoes
- Air Fryer Baby Potatoes
Last But Not Least…
I love hearing from you, so please leave a rating and a comment if you don’t mind. And don’t forget to follow me on Instagram and tag me with a photo.
Twice Baked Sweet Potatoes
- 4 medium sweet potatoes, washed and dried
- 3 tablespoons brown sugar
- 3 tablespoons butter
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon butter, quartered
- toasted, chopped pecans
Cook The Sweet Potatoes
- IN THE OVEN: Heat the oven to 400 degrees. Using a fork, poke holes in sweet potatoes. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place on a baking sheet lined with foil or parchment. Bake in the oven for approximately 50 minutes or until done.
- IN THE AIR FRYER: Prep the potatoes by poking holes using a fork. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place in the basket of the air fryer. Set air fryer temperature to 400 and cook 45 minutes or until fork-tender.
Twice Baked Sweet Potatoes
- Once potatoes are cooked, let them cool completely. Using a sharp knife, cut an oval on the top of each potato. Remove top and discard. Scoop out the cooked potato, leaving a wall around the edge of the inside of the potato. Place the scooped cooked potato into a medium-size bowl.
- Add butter, brown sugar, sour cream, salt, and cinnamon to sweet potatoes. Using a hand mixer or potato masher, whip all the ingredients until smooth. Spoon mixture back into each potato.
- Heat oven to 350 degrees. Place stuffed potatoes on a baking sheet and place in oven. Bake for 10 minutes, until hot. If desired, broil for 1 – 2 minutes until golden brown.
- Remove potatoes from the oven, place one pat of butter on each potato and sprinkle on toasted pecans. Enjoy!