Twice Baked Sweet Potatoes


One of the most stressful parts of Thanksgiving is trying to nail the timing….especially at the very end when everything is almost done and about to be served. The turkey needs to be carved, the gravy is simmering on the stovetop, the mashed potatoes are getting cold, the rolls are a split-second from burning in the oven…..stressful!

That’s why I love making twice baked potatoes. You can make them entirely in advance and just heat them back up in the oven right before you’re ready to serve them. So easy and one less thing to worry about on the big day.¬†Bake and assemble the potatoes up to two days in advance and reheat them for about 25 minutes in a 350 oven when you’re ready to serve them. Wah-lah! Done. Marshmallows on sweet potatoes isn’t really my thing but if it’s not Thanksgiving for you without them,¬†feel free to throw a few on top of these before you warm them in the oven.

5.0 from 1 reviews
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.


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    • Jennie

      I know, right? They make great leftovers, too.


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