What’s better than a simple roasted sweet potato as a side? A twice-baked sweet potato with the rich, warm flavors of a personal sweet potato pie. These twice-baked sweet potatoes are whipped with maple syrup, butter, cream cheese, and warming spices, then returned to their skins and baked again for a golden, slightly crisp top. They’re a delicious, wholesome side for everyday meals or holiday tables.
What is a twice-baked potato?
A twice-baked potato starts with a fully roasted potato. The flesh is scooped out, combined with flavorings and fillings, and then spooned back into the skins. The stuffed potatoes are baked again until the tops are golden and slightly crisp. The second bake intensifies texture and flavor. This recipe adapts that technique to sweet potatoes, yielding a creamy, spiced filling that tastes like individual sweet potato casseroles or mini pies.
Benefits of eating sweet potatoes
Sweet potatoes are nutrient-dense and versatile. They offer fiber, vitamins, and minerals—particularly vitamin A and potassium—while remaining naturally sweet and satisfying. They can complement grilled or roasted proteins, brighten a weeknight meal, or star on a holiday spread. This twice-baked version adds indulgent flavor without sacrificing the wholesome benefits of the tuber.
Flavor profile
This recipe captures the essence of sweet potato pie: earthy, naturally sweet potato flavor balanced with maple syrup and warm spices like cinnamon, nutmeg, and coriander. A touch of butter and cream cheese creates a creamy, slightly savory richness that keeps the filling smooth and satisfying. If you like extra sweetness or a nostalgic finish, top with mini marshmallows before the final bake.
Ingredients you’ll need
Gather the following:
- Raw sweet potatoes (about 2 lbs / 4 medium potatoes)
- Light butter (or regular butter, if preferred)
- Reduced-fat cream cheese (or full fat, if preferred)
- Maple syrup (real maple syrup recommended)
- Paprika
- Cinnamon
- Coriander
- Nutmeg
- Kosher salt
- Cayenne pepper (for a subtle kick)
How to make twice-baked sweet potatoes
These potatoes are baked twice to develop texture and flavor. Preheat your oven to 400°F (200°C). Place unpeeled sweet potatoes directly on the oven rack—no foil or baking dish required—and roast until tender, about 45–50 minutes depending on size.
When the potatoes are tender, remove them and cut each one lengthwise to make eight halves. Scoop the cooked flesh into a bowl and mash with a fork. Stir in butter, cream cheese, maple syrup, and the spices until smooth and well combined. Spoon the filling back into each skin, arrange the halves in a baking dish, and bake for 15–20 minutes more, until the tops turn golden and slightly crisp.
Twice-Baked Sweet Potatoes
Equipment
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Baking dish
Ingredients
- 2 lbs sweet potatoes, 4 medium-sized potatoes
- 2 tbsp light butter
- 2 tbsp maple syrup
- 2 oz reduced fat cream cheese
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp coriander
- 1/2 tsp kosher salt
- 1/4 tsp cayenne
- 1/4 tsp nutmeg
Instructions
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Preheat the oven to 400°F (200°C).
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Wash the sweet potatoes; leave the skins on.
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Place the potatoes on the oven rack and roast for 45–50 minutes, until tender.
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Remove and cut each potato in half lengthwise.
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Scoop the flesh into a mixing bowl.
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Mash with a fork and add butter, cream cheese, maple syrup, and spices.
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Mix until smooth and well combined.
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Spoon the filling back into the skins and arrange in a baking dish.
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Bake 15–20 minutes more, until the tops are golden and slightly crisp.
Notes
- 5 WW points (blue and green plans)
- 2 WW points (purple plan)
Nutrition
You might also enjoy other potato recipes such as Golden Hasselback Potatoes, Easy Smashed Potatoes, Healthy Loaded Potato Salad, or String Bean and Potato Salad.