Twice Baked Sweet Potatoes

These twice baked sweet potatoes are filled with brown sugar, cream and warm spices, then topped with pecans for a perfectly rich, golden and crunchy finish.

Other popular side dishes include smashed potato salad and smoked elote. And this iced white chocolate mocha is such a treat after the meal.

Why You’ll Love It

Perfect texture: The mashed filling is creamy, while the topping adds a crunchy contrast.
Warm spices: Cinnamon, cloves and nutmeg make every bite cozy and comforting.
Great for entertaining: Individual servings feel special and look beautiful.
Easy to make ahead: Bake and prep them early, then reheat just before serving.

Twice Baked Sweet Potatoes Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Sweet potatoes: The hearty, sweet base that becomes rich and creamy when baked. Choose an orange-fleshed variety such as Jewel or Red Garnet. These are known as ‘moist’ varieties because they contain more ‘amylase’ – an enzyme that breaks starches down into sugar. This makes them more creamy and moist than ‘dry’ varieties (purple or beige-skinned ones). The dry type, such as Purple, Japanese and Sweet Hannah come out starchy and dry, something like russet potatoes. So I recommend you choose a ‘moist’ variety.
Eggs: Help bind the filling and add structure.
Brown sugar: Sweetens the mixture and deepens the flavor.
Butter: Adds richness to both the filling and the topping.
Heavy cream: Makes the mashed filling extra smooth and velvety.
Vanilla extract: Brings a mellow, sweet aroma that balances the spices.
Spices: Cinnamon, cloves, ginger, and nutmeg give the potatoes a warm, seasonal flavor.
Salt: Enhances the overall flavor and balances the sweetness.
All-purpose flour: Gives structure to the pecan topping.
Pecans: Add crunch and a buttery, nutty flavor to the topping.

How to Make Sweet Potatoes and Pecans

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Bake the potatoes: Roast sweet potatoes until tender, then let them cool.
Scoop the insides: Slice each potato open and gently remove the pulp.
Mash the filling: Combine the potato pulp with brown sugar, cream, butter, eggs, spices, and vanilla.
Refill the skins: Spoon the mashed mixture back into the potato shells.
Make the topping: Mix flour, butter, brown sugar, and pecans into a crumbly blend.
Top and bake again: Add the pecan topping and bake until golden brown.
Cool and garnish: Let them sit briefly, then garnish with herbs or powdered sugar.

Substitutions and Variations

Use maple syrup: Replace some or all of the brown sugar with maple syrup for a deeper, natural sweetness.
Try a different nut: Walnuts or almonds can be used in place of pecans.
Make it dairy-free: Use plant-based butter and coconut cream instead of dairy.

Serving Suggestions

Appetizer: Begin your festive meal with this Thanksgiving charcuterie board.
Main dish and other sides: Serve apple cider brined turkey breast or your favorite holiday main dish and perhaps green bean casserole and air fryer stuffing with your twice baked yams.
Dessert: Finish off with turkey macarons or one of these Thanksgiving desserts.

How to Store Twice-Baked Sweet Potatoes

Store: Got some sweet potatoes and pecans left over from your Thanksgiving or Christmas feast? Keep them in the refrigerator for up to 4 days.
Freeze: Wrap them individually in foil or plastic wrap and then transfer them into a freezer-safe bag or container. Use within 3 months.
Thaw: Defrost overnight in the refrigerator.
Reheat: Reheat the potato directly on the oven rack and give it 20 minutes at 350 degrees F. You can also microwave them but this tends to make them a bit soggy.