Twice Baked Sweet Potatoes
Prep time
Cook time
Total time
Serves: 8
  • 4 medium-sized sweet potatoes, scrubbed
  • ⅔ cup milk (more or less as needed, depending on the size of your potatoes)
  • 4 tablespoons (1/2 stick) butter, room temperature
  • ¼ teaspoon salt
  • freshly ground black pepper
  • ¼ teaspoon cinnamon
  • 2 tablespoons brown sugar
  1. Preheat oven to 425 degrees
  2. Cut potatoes in half length-wise. Place, cut-side down, on a foil lined baking sheet. Bake 30-35 minutes or until tender. Remove from oven and let potatoes cool slightly.
  3. Using a clean dishtowel to hold the potato in your hand, use a spoon to scoop out the flesh, leaving a ¼" shell. Place potato flesh in a large mixing bowl and repeat with the additional potatoes. Set potato shells aside.
  4. In the bowl with the potatoes, add milk, butter, salt, pepper and cinnamon. Mash until thoroughly combined and the mixture is smooth.
  5. Fill the shells with the potato mixture. Place shells back on the foil lined baking sheet.
  6. If you're going to make these in advance, cover the baking sheet with saran wrap and place in the fridge for up to two days. When you're ready to reheat the potatoes, remove them from the fridge and let them sit at room temperature for 15-20 minutes. Top them with brown sugar and then place in a 425 degree oven for 20-25 minutes or until heated through.
  7. If you're making them the day you plan to eat them, top each potato with brown sugar and place back in the oven for 10-15 minutes or until sugar has started to caramelize.
Recipe by The Krave at