Twice Baked Sweet Potatoes Recipe

Twice Baked Sweet Potatoes Recipe

In addition to my favorite sweet potato casserole, I have also made some yummy twice baked sweet potatoes for Thanksgiving. I began by washing the sweet potatoes in cold water. I then cut the potatoes in half lengthwise and put the cut side down on a baking sheet lined with aluminum foil. While the sweet potatoes were baking until tender, I combined the cream cheese, milk, brown sugar, and cinnamon for the filling in a bowl. I wanted to make sure that the cream cheese had a bit of time to soften. After the sweet potatoes were cooked tender, I scooped out the insides of each potato half. I then placed the potato insides in the bowl with the rest of the filling and put the potato skins in a baking dish lined with foil. I then thoroughly mixed together the filling for the twice baked sweet potatoes. After refilling the skins with the mixture, I stuck the whole shebang in the refrigerator. After the turkey is ready on Thanksgiving Day, I will reheat the twice baked sweet potatoes in the oven. Easy and delicious!


  • 2 large sweet potatoes
  • 4 ounces of cream cheese
  • 2 tablespoons of milk
  • 1 tablespoon of brown sugar
  • 1 teaspoon of ground cinnamon


  1. Preheat the oven to 425º.
  2. Line a baking sheet with foil.
  3. Clean the sweet potatoes.
  4. Cut the sweet potatoes in half lengthwise.
  5. Place the sweet potatoes cut side down on the foil.
  6. Bake the sweet potatoes for 30 to 35 minutes or until tender.
  7. Scoop out the centers of the cooked sweet potatoes.
  8. Mix the sweet potato with the cream cheese, milk, brown sugar, and cinnamon.
  9. Spoon the sweet potato mixture back into the potato skins.
  10. Bake for 8 minutes or until thoroughly heated.
  11. Serve hot.
  12. Refrigerate any uneaten twice baked sweet potatoes.

Cut Unbaked Sweet Potatoes Cooked Sweet Potatoes

Ingredients for the Filling Scooped Out Sweet PotatoesMixing the Filling Finished Twice Baked Sweet Potatoes


Image Credits

Twice Baked Sweet Potatoes Recipe © 2011 Heather Johnson
Cut Unbaked Sweet Potatoes © 2011 Heather Johnson
Cooked Sweet Potatoes © 2011 Heather Johnson
Ingredients for the Filling © 2011 Heather Johnson
Scooped Out Sweet Potatoes © 2011 Heather Johnson
Mixing the Filling © 2011 Heather Johnson
Finished Twice Baked Sweet Potatoes © 2011 Heather Johnson


Written by Heather Johnson

Heather is a writer, librarian, linguist, wife, and mother who loves her husband, children, dogs, and cats. She has a bachelor's degree in English with a minor in creative writing and master's degrees in library and information science and English studies with a concentration in linguistics.

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