Perfect for a weeknight dinner side or your holiday table.

These Twice Baked Sweet Potatoes are creamy, sweet, and topped with a buttery, pecan topping. They’re simple enough to whip up for a weeknight side but special enough for your next holiday meal.

A twice baked sweet potato on a white plate with a clear dish of several more in the background.

Twice Baked Potatoes!

Traditional Twice Baked Potatoes are still one of my favorite foods from childhood. It was always such a treat to have them twice baked instead of a plain. Cheesy, buttery goodness is what it was!

I was thinking through my Easter menu, it was my first time hosting the holiday, and the potato recipe was really hard to decide on. I hadn’t quite mastered au gratin potatoes, and sweet potatoes alongside our honey baked ham just sounded like the perfect combination. Yes, these absolutely lean a bit dessert-y but they are so delicious and your guests will be impressed.

A potato topped with pecans and brown sugar clusters on a rustic white plate.

Ingredients

You probably only need a few ingredients for this recipe! I’m always looking for new ways to cook up a sweet potato.

Potato Filling Ingredients

sweet potatoes – similar in size if possible!
neutral oil – I use avocado
unsalted butter
light brown sugar
marshmallow creme/fluff – I use the Jet-Puffed brand. Did anyone else eat peanut butter and fluff sandwiches as a kid?
kosher salt – I use Diamond Crystal

Two sweet potatoes, a bowl of sugar, a bowl of marshmallow fluff with a blue spoon, 3 tablespoons of butter, and a small bowl of salt.

Pecan Topping Ingredients

light brown sugar
all purpose flour
chopped pecans
unsalted butter

Four glass bowls filled with flour, chopped pecans, melted butter, and light brown sugar.

How to Make Twice Baked Sweet Potatoes

Bake the Potatoes: Heat your oven to 425°F and line a baking sheet with foil. Wash and dry the potatoes, then place them on the pan and rub them with oil. Pop them in the oven for about an hour, flipping halfway through. You’ll know they’re ready when a knife slides in the potato with ease. Let them cool until they’re comfortable to handle.
Prep the Potato Skins: Once cooled, slice each potato in half lengthwise. Scoop out the insides, leaving a border so the skins are sturdy. Turn the oven down to 375°F, then add the empty skins back in the oven for a few minutes to help them crisp up and hold their shape.
Make the Filling: Combine the potato you scooped out with melted butter, light brown sugar, marshmallow creme, and a pinch of salt. Mix until smooth and creamy.
Mix the Topping: In a separate bowl, stir together light brown sugar, flour, chopped pecans, and melted butter.
Fill & Bake: Spoon the filling back into the potato shells. Add the pecan topping and bake at 375°F until the topping is golden brown.

Step by step instructions including sweet potatoes on a foil lined baking sheet, adding the flesh to a clear bowl with sugars, stirring into a combined filling, mixing a pecan topping in a silver bowl with a blue spoon, and the final four twice baked sweet potatoes on the foil lined baking sheet.

When to Serve Twice Baked Sweet Potatoes

These Twice Baked Potatoes would be great alongside fish, a pork tenderloin, or even a steak. You can easily add them into your dinner rotation. But they are also served on a holiday! Sweet potatoes make me think of Thanksgiving of course, so that’s a given. But these would be fantastic for Easter alongside a honey ham!

It’s especially great if you have a small group for a holiday. No need for a sweet potato casserole that can feed 8 people when you can provide everyone their own mini casserole (potato)!

Three potatoes topped with pecans and brown sugar clusters on a glass textured serving tray.

Storage and Make Ahead Tips

Once the potatoes have cooled completely, store them in an airtight container for up to 3-4 days. They reheat very well.

For the best results, reheat in a 375°F oven for 10-15 minutes or until heated through. Broil 1-2 minutes to get that extra crunch on your topping, but watch closely. Microwaving works as well but you will lose the crunchy texture to your topping.

You can prepare this recipe through the filling step, step 8, one day in advance. Bake the potatoes, scoop them, mix the filling, and stuff all the skins. Wait to add the pecan topping. Place the filled potatoes in an airtight container and refrigerate overnight. When you’re ready to serve, remove from the fridge, add the topping and bake at 375°F until heated through and the topping turns golden. It will take a few extra minutes.