Cooking With Confidence
sweet potatoes
Economical, Side Dishes, Stuffing Stuff, Vegetarian

Double Baked Sweet Potatoes

by Nick

I had a huge number of sweet potatoes left over from the deep fry party a few weeks ago. We didn’t even get to sweet potato fries or chips actually which was kind of sad but also indicates the crazy amount of food we had at the party.

So I was left with a few very large sweet potatoes that I didn’t want to go to waste. I figured I would try something a bit different and double bake them like you can do to a normal Russet potato. (See my double baked spiced potatoes for example.)

While those are very savory, salty and delicious, these guys turned out almost like candy. They were sweet, but not too sweet (not sweet potato casserole sweet). These were just sweet enough for me to have no problem munching an entire one by myself.

Yield
Serves 4-8.
Prep Time
Total Time

Just a moment please...

Print Recipe Double Baked Sweet Potatoes

Ingredients

  • 4 sweet potatoes
  • 4 Tablespoons unsalted butter
  • 1/2 cup milk or cream
  • 4 ounces cheddar cheese
  • 1/2 Teaspoon cayenne pepper or paprika
  • Drizzle of olive oil
  • Salt and pepper
  • I made a pretty basic version here but you could add lots of things to the filling to make it your own.  Flavors that would go well with the sweet potato include bacon, sage, caramelized onions, etc.  Go crazy!

Directions

1) Wash potatoes well and lay them out on a baking sheet.  Drizzle with olive oil and add a pinch of salt.  Bake at 350 degrees until potatoes are very tender, probably 45-50 minutes.

2) Let potatoes cool for a few minutes until you can handle them, then use a sharp knife to slice off the top of each potato.

3) Use a spoon to scoop out the potato flesh and add it to a bowl.  Mix in other filling ingredients (experiment with browned bacon, caramelized onions, sage, rosemary, etc).  Stir well to combine.

4) Scoop filling back into potato shells.

5) Sprinkle on grated cheese.

6) Stick under the broiler for a few minutes until cheese is melted and the potato is slightly browned around the edges.  You could also bake at 500 degrees but you won't get the same crispy edges.

7) Serve immediately!

Roasting the potatoes

Step one in this recipe is obviously roasting the potatoes. Wash them off well, stick them on a baking sheet and give them a drizzle of olive oil and a good pinch of salt.

baking

Easy enough.

Roast these at 350 degrees until they are really tender, probably about 45-50 minutes depending on the size of your potatoes.

When they come out, let them cool for a few minutes and then use a sharp knife to carve off the top of each potato.

potatoes cooked

Steamy!

Honestly, if you don’t feel like doing the rest of the dish, you can just stop right here. Add a sprinkle of salt to these and maybe a small pad of butter and they are delicious just like this.

Let’s take them to the next level though.

The Double Baking

Once the potatoes are cool enough to handle (should be okay after 5-6 minutes), use a spoon to scoop out all of the potato goodness.

You have to be a bit gentle with these guys. Sweet potato skins are kind of fragile and you want to try to avoid digging all the way through. If you do cut through the skin though, don’t worry about it. It’ll still come out fine. I did it a few times and all of mine still baked up beautifully.

Don’t forget to scoop the potato out of the tops that you sliced off as well.

boats

These boats are a bit fragile…

Add all of this filling to a bowl with whatever other flavors you are using. Like I said, I kept my version really simple in this case. Just some butter, cream, cayenne, and some salt and pepper.

As I’m writing this though, I can think of all kinds of things that would be awesome mixed in: bacon, sage, rosemary, caramelized onions… you get the idea.

the filling

Gotta have butter and cream!

Mix this all together well and carefully scoop it back into the potato shells. Sprinkle on some cheese and you’re ready for the second baking!

cheese on top

A broiler would be best I think.

Broil would be best

I don’t have a broiler on my oven. It’s tragic really. But I think that the best thing to do would be to stick these under the broiler for just a few minutes. That would reheat the inside a bit (it’s probably already still pretty hot) and also brown the cheese some.

I baked them at 500 degrees for 10 minutes but they didn’t quite get the crispy edges I was hoping for. Don’t get me wrong though… they were still pretty amazing.

sweet potatoes

This like adult candy.

Like I said, these are basically adult candies. Slightly sweet, really creamy, and salty to boot!

If you have some sweet potatoes laying around (who doesn’t?) then give these a shot!

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16 comments on “Double Baked Sweet Potatoes

  1. Okay, this dish is almost too much. LOL. I love the ingenoutity of it. I think I would not be able to stop at 1 though. I would add some really sharp cheddar cheese (like a 5 year old white) for extra dimension. Perhaps these would be awesome for a twist on the sweet potatoes we normally serve up for Thanksgiving? I am going to try it on the family tonight!

  2. I've done twice-baked sweet potatoes with crushed pineapple, chopped (toasted) pecans, butter, and brown sugar, plus a spice or two (cinnamon, nutmeg, …) for a sweeter version.

  3. I am straight up obsessed with sweet potatoes, and this looks so awesome. I can't wait to double bake the heck out of the pair of yammies I've got chillin' in the kitchen right now!

  4. OMG! This looks to die for! Adult candy is the perfect way to describe that last photo! YUM!

  5. I make a version of these that uses cream cheese instead of the amount of butter you use… I have more of a sweet tooth, I guess. Still very yummy. I'll have to make this one, too!

  6. Oh yeah, Alexis will love these. I recently cooked some sweet potatoes directly on wood coals and she said they were her favorite. These might even top those. Great job, Nick.

  7. For anything involving sweet potatoes, I almost always add either cinnamon or nutmeg or both and a touch of brown sugar. Not too much because they are sweet enough already. I think that sweetness partnered with the saltiness of the cheese would be AWESOME. Going to try these soon.

  8. I had sweet potatoes tonight and love that they are naturally sweet and can go with so many main courses. Your recipe sounds like a wonderful treat for me to make. It sounds like they can be an entire meal.

  9. I made these to pair alongside roasted chicken, and they were really great! Thanks for sharing!

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