Twice Baked Sweet Potatoes with Cream Cheese and Spices
These twice-baked sweet potatoes transform ordinary roasted sweet potatoes into an indulgent side dish. The flesh is scooped out and whipped with butter, cream cheese, and warm spices like cinnamon, nutmeg, and ginger, creating a creamy, spiced filling that's piped back into the potato shells. The result is a restaurant-quality side that pairs beautifully with roasted meats or holiday dinners. Optional chopped pecans add a delightful crunch on top. Perfect for Thanksgiving, Christmas, or any time you want to your sweet potato game.
Ingredients
- 3 sweet potatoes, about 12 ounces each
- 2 tablespoons butter, room temperature
- 4 ounces cream cheese, room temperature
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup pecans, chopped(optional)
Instructions
- 1
Preheat oven to 400 degrees
- 2
Line a baking sheet with silicone mat or parchment paper
- 3
Place sweet potatoes on tray and cook until soft enough to pierce center with knife
- 4
Allow to cool
- 5
Slice potatoes in half lengthwise and scoop flesh
- 6
Leave enough on base and sides to hold shape
- 7
Add potato flesh and remaining ingredients to food processor
- 8
Puree or pulse to desired consistency
- 9
Fill potatoes by piping or spooning mixture and top with pecans if desired
- 10
Bake 8-10 minutes
Tips
Pierce sweet potatoes with a fork before baking to prevent bursting and ensure even cooking
Let potatoes cool completely before handling to avoid burns and make scooping easier
Use a piping bag or spoon to fill the potato shells for a professional presentation
Good to Know
Refrigerate up to 3 days covered. Reheat in 350F oven for 10-12 minutes.
Can be assembled up to 1 day ahead and refrigerated before final baking.
Serve hot as a side dish with roasted meats or holiday dinners.
Common Mistakes
Don't undercook initial baking to avoid difficult scooping
Don't overmix filling to maintain some texture
Don't skip cooling time to prevent burns when handling
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, assemble completely and refrigerate up to 1 day before the final 8-10 minute baking step.
What if I don't have a food processor?
Use a potato masher or hand mixer to blend the filling, though it won't be as smooth.
How long do leftovers keep?
Store covered in refrigerator for up to 3 days and reheat in a 350F oven for 10-12 minutes.