Twice Baked Sweet Potatoes Two Ways

If you like twice baked potatoes, and you also love sweet potatoes, you’ll definitely love this recipe. It’s one of our favorite sweet potato side dishes!

twice baked – two ways

Hi there, Lil’ Luna readers! It’s Samantha from Five Heart Home and I’m so happy to be stopping by today with one of my favorite fall foods! Who else out there loves sweet potatoes? I enjoy cubing them up and roasting them year round, but as my thoughts are turning to Thanksgiving and all of the holiday meals on the horizon, I was excited about the opportunity to fancy them up a bit! My mom always had sweet potato casserole on the Thanksgiving table when I was growing up, and it was inevitably topped with marshmallows. That dish was one of my favorite parts of the meal because — let’s be honest here — what kid doesn’t adore marshmallows?! As I grew older and learned to cook, however, I typically traded in the marshmallow topping for a buttery, sugary, pecan streusel.But guess what? I still love them both! So when I decided to whip up some Twice-Baked Sweet Potatoes for y’all today and kept going back and forth on how to finish them off, I ultimately went with marshmallows on half of my sweet potatoes and pecan streusel on the other half.

how to make twice baked sweet potatoes

This recipe is prepared like any other twice-baked potato. Bake the sweet potatoes, slice off the tops, scoop out the flesh (making sure to leave a sturdy shell), transfer to a bowl, and mash and mix it with all kinds of good stuff: maple syrup, cinnamon and spices, vanilla, butter, and just a touch of cream cheese for extra creaminess. Bake in advance. To save yourself some time, you can actually bake the first time a day or two in advance, then do the slicing, scooping, and twice baking on the day you’re planning on serving them. You can also use an instant pot for easy first-time baking. Definitely use an oven for baking your sweet potatoes the second time though. Use a piping bag. I like to scoop the mixture into a gallon-sized plastic baggie, snip off the corner, and pipe it back into the shells. I don’t do this step to get all fancy…I’ve just found it to be quicker, easier, and less messy than using a spoon to get all of the sweet potato filling back inside the shells.

twice baked potato Toppings

And then it’s all about the topping! MARSHMALLOW. In scenario A, cram as many marshmallows as you like on top of the filling. Mini marshmallows would work perfectly. If you only have jumbo ones on hand, cut them in half and stick them cut-side-down. STREUSEL. If pecan streusel is more your thing, then I present to you scenario B. Simply cut together some butter, flour, brown sugar, pecans, cinnamon, and salt, and pile it on top. Easy peasy! SAVORY. Or you can bag both and do the savory twice baked sweet potato option with butter, salt, pepper, bacon, sour cream and cheese!