Plain baked potatoes had their shot—now it’s time for an upgrade. This twice baked sweet potatoes recipe is the kind of thing that makes you wonder why you ever settled for basic. It’s a little fancy without being fussy and somehow manages to hit that sweet-savory bullseye. Plus, it plays nice with weeknight dinners and holiday spreads alike. Basically, it’s comfort food with better taste and a bit more swagger.
Get the Recipe: Twice Baked Sweet Potatoes
Twice Baked Sweet Potatoes Ingredients
To make this delicious sweet potato dish, you’ll need 3 medium sweet potatoes (about 600 g total), ½ cup of low-fat Greek yogurt (120 g), ½ teaspoon of salt (3 g), ¼ teaspoon of white pepper (0.5 g), and ½ teaspoon of oil (3 g). Add 1/3 cup of sliced smoked ham (60 g) for savory depth, and 1 tablespoon of grated Parmesan cheese (5 g) for a touch of umami. Finish with 6 pecans on top for garnish and added crunch.
Bake the Potatoes
Preheat oven to 375°F (190°C). Wash and dry sweet potatoes, then pierce with a fork. Bake directly on the rack or a lined baking sheet for 50–60 minutes, until fork-tender.
Toast the Ham
While potatoes bake, dice smoked ham. Heat ½ tsp oil in a skillet and toast ham until slightly crispy, about 3–4 minutes. Set aside.
Scoop and Mix Filling
After letting the baked sweet potatoes cool for 10 minutes, cut each in half lengthwise and scoop out the flesh, leaving a thin layer to support the skin. Transfer the flesh to a bowl and mash it with Greek yogurt, salt, white pepper, toasted ham, and half the Parmesan until smooth. Adjust seasoning to taste.
Stuff and Bake Again
Spoon the mixture evenly into the skins. Sprinkle with remaining Parmesan and bake at 375°F for 15 minutes, until golden and lightly crisped on top.
Garnish and Serve
Top each potato with a pecan. Serve warm as a comforting side or light main dish.
Variations and Substitutions for Twice-Baked Sweet Potatoes
There are plenty of ways to customize this dish without sacrificing flavor or going over your WW points. Add a teaspoon of avocado oil or light butter to make the filling extra creamy. Spice things up with a dash of nutmeg or pumpkin spice to complement the sweet potato’s natural flavor. Swap the pecans for walnuts, slivered almonds, or sunflower seeds if needed. For a cheesy touch, use reduced-fat cheddar, crumbled feta, or stick with bold Parmesan.
Tips and Tricks for Perfect Twice-Baked Sweet Potatoes
Twice-baked sweet potatoes are all about texture and flavor, and a few small details make a big difference. Always scrub the skins thoroughly with a vegetable brush—since they’re served skin-on, you want them clean and grit-free. Poking holes before baking allows steam to escape, keeping them intact, and wrapping them in foil locks in moisture so they cook faster and stay tender. For a fluffier, more abundant filling, bake one extra sweet potato and mix its flesh into the others. Finish with chopped chives or parsley and a couple of extra pecans for a garnish that makes them look as good as they taste.
Get the Recipe: Twice-Baked Sweet Potatoes
