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Twice Baked Sweet Potatoes are the perfect Thanksgiving sweet potato recipe! They're just like a regular twice baked potato, but they're topped with a pecan, cinnamon, oatmeal, and brown sugar mix to complement the natural sweetness. You'll definitely want this tasty sweet potato side dish on your holiday table!
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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes are the perfect Thanksgiving sweet potato recipe! They're just like a regular twice baked potato, but topped with a pecan, cinnamon, oatmeal, and brown sugar mix to complement the natural sweetness. You'll definitely want this tasty sweet potato side dish on your holiday table!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 5
Author: Becky Hardin

Ingredients

  • 5 large sweet potatoes*
  • 1/2 cup melted unsalted butter divided in two bowls
  • 1 teaspoon orange zest packed
  • 3/4 teaspoon salt divided in two bowls
  • 3/4 cup pecan halves chopped
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup dry oatmeal
  • 1/4 teaspoon salt

Instructions

First bake

  • Scrub the 5 large sweet potatoes and dry them with a paper towel, then use a fork to poke holes all over the potatoes.
    5 large sweet potatoes*
  • Place them on a foil or parchment lined baking sheet, and then bake them in the oven at 375°F for about 30 minutes.
  • Flip the potatoes and let them bake another 30 minutes.

Prepare the topping

  • While the potatoes are in the oven, combine the pecans, flour, sugars, oatmeal, cinnamon, and salt in a glass bowl. Stir to blend.
    3/4 cup pecan halves, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 cup dry oatmeal, 1/4 teaspoon salt, 1/4 cup dark brown sugar
  • Mix in 1/4 cup butter. The topping should form sandy clumps. Refrigerate.
    1/2 cup melted unsalted butter

Second bake

  • Once potatoes are baked, slice the potatoes in half lengthwise and scoop out some of the flesh inside. Be sure to leave at least 1/4 inch insides in tact, to keep the form of the potato. Arrange the halves on a baking sheet.
  • In a medium bowl, combine the sweet potato filling with the remaining 1/4 cup butter, orange zest and 1/2 teaspoon salt. Spoon the filling back into each potato half.
    1 teaspoon orange zest, 3/4 teaspoon salt
  • Top with the topping mixture. Place the tray in the center of the oven and bake at 375°F until the topping browns for about 15-20 minutes. Cut in half if desired. Serve immediately.

Notes

*Try to get potatoes that are all similar in size so they bake evenly.

Nutrition

Calories: 506kcal | Carbohydrates: 59g | Protein: 4g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 459mg | Potassium: 526mg | Fiber: 6g | Sugar: 26g | Vitamin A: 19010IU | Vitamin C: 4.5mg | Calcium: 74mg | Iron: 1.9mg