Twice Baked Sweet Potatoes

If you like sweet potatoes, then you’ll love Twice Baked Sweet Potatoes!

By the time these make it to your plate, all the work has been done for you. You’re left with a shell that’s filled with creamy sweet potatoes and topped with a brown sugar, candied pecan, and bacon awesomeness! It’s almost dangerous. Once you start eating it, there’s no going back… and there’s also no keeping count of how many you’ve had!

On that note, this recipe makes 6 stuffed potato shells. It would easily double or even triple depending on what kind of crowd your feeding. I think this would be a perfect addition to any Thanksgiving feast! This is a great recipe for doubling or tripling because it’s just a matter of adjusting your measurements without actually adding to your cook time!

Try these for Thanksgiving or any other meal that you’d like to make deliciously special!

Twice Baked Sweet Potatoes Recipe

Meal type Side Dish
Occasion Thanksgiving



  • 3 sweet potatoes (on the small to medium size)
  • 1 tablespoon unsalted butter (cut into small bits)
  • 2 tablespoons heavy cream
  • 1/2 teaspoon kosher salt


  • 2 thick slices of bacon
  • 1/4 cup candied or honey roasted pecans
  • 1 tablespoon unsalted butter (cut into small bits)
  • 1 1/2 tablespoon brown sugar
  • 1/2 tablespoon all purpose flour


Step 1
Start by preheating your oven to 400 degrees, and washing your potatoes.

I thought I'd show you a reference picture of the potatoes I used since saying "small to medium" might be taken differently from everyone.
Step 2
Hopefully this will help, considering that almost everyone knows the size of an iPhone!

Line a baking pan with aluminum foil, and poke around on your potatoes with a fork.
Step 3
Pop these guys into the preheated oven for about 45 minutes to an hour.
Step 4
When they're finished, you should be able to squeeze the sides and actually feel the potato squeezing.

It's up to you how you choose to cook your bacon slices, but here's my little tip.

I've started baking my bacon in the oven on a parchment lined cookie sheet, and it's so easy!
Step 5
As you can see, besides the fact that I accidentally baked four extra slices (yeah that's right, I thought I might need to sample a little bacon to make sure it was safe for my family to eat!) the bacon sheet baked right along with the potatoes.

I usually cook bacon at 400 degrees for anywhere from 15 to 25 minutes depending on the thickness.

Once your potatoes have cooled enough for you to handle them without yelping, slice them in half lengthwise.
Step 6
Carefully scoop the insides right into the bowl of your mixer.
Step 7
It doesn't have to be perfect, but try not to poke through the skins. Also try to leave enough in them to give you a fairly sturdy vessel for your fancied up insides.
Step 8
Add one tablespoon of the butter, 1/2 tsp salt, and 2 tablespoons of heavy cream in with the potato innards.
Step 9
Now beat the ever lovin' sweet potato out of it!
Step 10
Seriously though, I beat mine on high for about two minutes... scraping down the sides once.

Lay your sweet potato shells on a parchment lined baking sheet, and refill with their new and improved insides.
Step 11
Make sure your oven is reset to 400 degrees, and prepare the yummy topping for the potatoes.

I wanted to show you that when I say 1/4 cup chopped candied pecans I measured out a heaping 1/4 cup first,
Step 12
and then chopped them up.
Step 13
Add the chopped pecans, butter bits, bacon bits, sugar, and flour into a bowl.
Step 14
Give it all a good toss,
Step 15
and evenly distribute amongst your taters.
Step 16
Try to make sure that everyone gets a little of everything the topping has to offer, and bake for 10 minutes.

When the timer goes off, pull them out of the oven and check for spots where the sugar still looks like sugar. Dot these with small bits of butter.
Step 17
Bake another 5 minutes, and prepare to fall in love!

Step 18
These are insanely good, so I'd say bake more than you think you need!
Step 19
I ate two easily, and I don't regret a single bite!