Twice Baked Stuffed Sweet Potatoes

twice baked sweet potatoes

The beloved sweet potato!  I LOVE LOVE LOVE SWEET POTATOES of any kind.  Stuffed, baked or fried… you name it, I’ll eat it.  This recipe is a remix of the Sweet Potato Casserole I grew up on.My mom would make (actually, she still makes) the most delicious sweet potato casseroles.  One had marshmallows melted on top and the other one had this amazing crunchy goodness baked on top.  I almost made this in casserole form, but this is my problem: Omar hates sweet potatoes.  😦  And… I would’ve been the only one to eat said casserole.  So, I opted to minimize this yummy goodness and not have a ton of wasted food.  Not only can this be served as a side, but I’ve had it for dessert, too. Totally up to you!

Now, this version only serves 4.  So, if you’re feeding a hungry crowd just double the recipe! If you scroll all the way down I’ll leave my mama’s Sweet Potato Casserole recipe 😉  It’s not the healthiest recipe you’ll ever make, but it’s totally worth making if you’ve got a bunch of family and friends to share it with!  Everything in moderation, right?!

twice baked sweet potatoes2

Twice Baked Stuffed Sweet Potatoes

  • Servings: 4
  • Print

A southern comfort food that you're going to love!! You can make individual servings (like I did) or turn it into a casserole.

For the Sweet Potatoes:

  • 2 medium – large size sweet potatoes
  • 2 tbsp butter (vegan or dairy)
  • 1 – 2 tbsp coconut milk
  • 1/4 cup brown sugar
  • pinch or two of salt

For the Pecan Topping:

  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 2 tbsp melted butter


  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Bake the sweet potatoes for 30 – 40 minutes or until fork tender.  (Time will depend on how big your potatoes are.)
  3. While the potatoes are baking, add all of the Pecan Toppings to a bowl and stir together.  Set aside.
  4. Once the potatoes are fork tender let them cool for about 5 – 10 minutes.  Cut them in half lengthwise and carefully scoop out the meat of the potato into a bowl.  Mash the potatoes and add the butter, coconut milk, brown sugar and salt.  Stir together well and taste it!  Adjust the seasoning as you prefer.
  5. Add the mashed sweet potato mixture back into the skins of the potato.  Top with the pecan mixture and bake for another 10 – 15 minutes, or until warm and golden on top.

twice baked sweet potatoes3

Here’s my same dish in casserole form!  Enjoy!

For the Sweet Potatoes:

  • 4 large sweet potatoes (cooked and creamed)
  • 3/4 cup organic cane sugar
  • 1/2 cup butter
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 1/3 cup milk

For the Pecan Topping:

  • 1 – 16oz box of brown sugar
  • 1/2 cup flour
  • 1 cup chopped pecans
  • 1/3 cup butter


  1. Combine the sweet potatoes, sugar, butter, eggs, vanilla and milk and stir together well.  Pour into a well-greased casserole dish.
  2. For the topping:  Mix everything together until it’s crumbly.  Add to the top of the potatoes.
  3. Bake at 325 degrees for 25 – 30 minutes, uncovered.
  4. EAT!!!


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