Double Baked Sweet PotatoesJump to Recipe
I recently found myself with a bunch of extra sweet potatoes in my pantry so I made this Double-Baked Sweet Potato Recipe which is flexible enough to make your own and is sure to be a hit. It’s a great side dish, but honestly I can make a meal out of one with a side salad!
If you’ve made normal double-baked potatoes, you probably know this process, but there is a long way and short way to do it. Either works great! You can either truly roast the potatoes OR you can microwave them for the first roast and then bake them for a second time to finish the potatoes.
While normal double-baked potatoes turn out great, these double baked sweet potatoes 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. If you’re looking for a complete meal using sweet potatoes, check out this Autumn Chicken Sheet Pan Dinner.
- Want a different way to make sweet potatoes? Try these Hassleback Sweet Potatoes!
Double Baked Sweet Potatoes
- 4 sweet potatoes
- 4 Tablespoons unsalted butter
- ½ cup milk or cream
- 4 ounces cheddar cheese
- 4 ounces bacon crumbled (optional)
- 2 tablespoons chives or scallions chopped
- Drizzle of olive oil
- Salt and pepper
- 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. You can also poke holes in potatoes and microwave them for 2-minute bursts until they are tender, about 8-10 minutes.
- 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.
- 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.
- Scoop filling back into potato shells.
- Sprinkle on grated cheese (optional).
- 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 for about 10 minutes.
- Serve immediately!
- You can make these in advance! Fill the potatoes and store them in the fridge. When you’re ready to make them, bake them at 400˚ F. for about 25-30 minutes until the potatoes are warmed through and slighly crispy around the edges.
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
Roasting the potatoes – Quick and Slow
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.
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.
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.
As a shortcut, you can also poke some holes in each sweet potato and then microwave them for about 8-10 minutes in 2-minute bursts until they are very tender. They will be VERY hot when they come out of the microwave so let them cool before trying to handle them.
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.
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. For today’s version I used some butter, bacon, cheddar, salt and pepper.
As I’m writing this though, I can think of all kinds of things that would be awesome mixed in: sage, rosemary, caramelized onions… you get the idea.
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!
Broil would be best
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.
You can also bake the sweet potatoes 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.
Like I said, these are basically adult candies. Slightly sweet, really creamy, and salty to boot! Once they come out of the oven, top the sweet potatoes with any extra toppings you have: Bacon is good. Chives? Yes, please!
If you have some sweet potatoes laying around (who doesn’t?) then give these a shot!