Twice baked sweet potatoes are the ultimate comfort food. This recipe involves baking sweet potatoes until tender, scooping out the soft flesh, mixing it with a delicious blend of creamy ingredients and seasonings, then stuffing the mixture back into the skins and baking again to achieve a golden, bubbly top. The result is a dish that’s both satisfying and versatile, perfect for family dinners, holiday tables, or even meal prep.

Whether you want a simple version or a loaded, savory filling, twice baked sweet potatoes offer endless possibilities. They are naturally sweet, packed with nutrients, and can easily be adapted for vegan or dairy-free diets.

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🍠 Why You’ll Love Twice Baked Sweet Potatoes

• Comforting and creamy with a slightly crispy top
• Nutritious and naturally sweet
• Easy to customize with your favorite add-ins
• Great make-ahead dish for busy weeknights or entertaining
• Gluten-free and can be made vegan

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🛒 Ingredients (Serves 4)

• 4 medium sweet potatoes (about 800g total)
• 3 tablespoons vegan butter or regular butter (about 42g)
• ½ cup sour cream or vegan sour cream (120g)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded cheddar cheese or vegan cheese (optional, about 60g)
• 2 green onions, thinly sliced
• Optional toppings: crispy bacon bits (vegan or regular), chopped fresh herbs, extra cheese

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🔥 Instructions

1. Bake the Sweet Potatoes:

Preheat oven to 400°F (200°C). Prick sweet potatoes several times with a fork and place on a baking sheet.

Bake for 50-60 minutes or until soft when pierced with a fork.

2. Prepare the Filling:

Remove sweet potatoes from oven and let cool slightly. Slice each potato in half lengthwise.

Carefully scoop out the flesh into a bowl, leaving a thin shell intact.

3. Mix the Filling:

Add butter, sour cream, garlic powder, smoked paprika, salt, and pepper to the sweet potato flesh.

Mash well until creamy and smooth. Stir in half the shredded cheese and green onions.

4. Stuff and Bake Again:

Spoon the mixture back into the sweet potato shells, mounding slightly.

Sprinkle remaining cheese on top.

Return to oven and bake for another 15-20 minutes, or until the tops are golden and bubbly.

5. Serve Warm:

Garnish with extra green onions, herbs, or bacon bits if desired.

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🍽️ Serving Suggestions

• Serve alongside grilled chicken, tofu, or a fresh salad
• Great as a hearty side dish for holiday meals
• Enjoy as a filling vegetarian main with a green salad

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🧠 Nutrition Facts (Per Serving – Approximate)

• Calories: 290
• Protein: 6g
• Carbohydrates: 45g
• Fat: 8g
• Fiber: 5g
• Sugar: 12g
• Sodium: 380mg

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💡 Tips & Tricks

• For a vegan version, use vegan butter, vegan sour cream, and vegan cheese.
• Add cooked black beans, corn, or sautéed mushrooms to the filling for extra protein and texture.
• Use a fork or potato masher for a smooth texture, or leave a bit chunky for rustic appeal.
• Leftovers reheat well in the oven or microwave.

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🌟 A Little Extra From Me

Twice baked sweet potatoes are the perfect cozy comfort food that feels fancy enough for guests but easy enough for weeknights. The combination of creamy, smoky, and cheesy flavors makes each bite so satisfying. Plus, the natural sweetness of the potatoes balances perfectly with savory spices.

This recipe is a wonderful way to enjoy sweet potatoes beyond the usual baked or mashed styles, offering a versatile dish that’s both nourishing and delicious.