Savory Twice Baked Sweet Potatoes
Twice-baked sweet potatoes are a savory side dish loaded with cheese, sour cream, soy sauce, honey, and chives, for the tastiest balance of sweet and savory!
Twice Baked Sweet Potatoes are a savory, filling side dish for the holidays. Although russet potatoes are delicious, sweet potatoes have even more depth of flavor, because they’re sweet and savory. They’re also little more nutritious and filling, too!
Savory Twice Baked Sweet Potatoes
This Savory Twice Baked Sweet Potatoes recipe is loaded with a cheesy, tangy filling that has a hint of umami from the soy sauce. They are baked with more cheese on top, and then garnished with fresh chives. DELISH!
Stuffed Sweet Potatoes
We recently served this sweet potato dish for an early Thanksgiving meal, but trust me, they are good all year long. Just bake the sweet potatoes, remove the filling, and bake them again. This recipe makes fluffy potatoes, filled with a tangy, cheesy flavor. Optional to add ground sausage or ground beef (turkey or chicken) and serve them for a main dish. They are that fantastic!
Also, if you ever happen to have leftover mashed sweet potatoes, you may want to serve our Sweet Potato Garlic Crostini recipe. It’s a festive appetizer for the holidays!
Why you’ll love this dish
The extra time in the oven (baking them twice) pays off, with the most fabulous flavor.
This recipe is a perfect holiday side dish.
You can make-ahead and store in the fridge, and then do the second round of baking right before serving.
Sweet potatoes are packed with nutrients, so why not take these to your next party? They will be devoured quickly!
What are twice-baked potatoes?
They’re called “twice baked” because the sweet potatoes get baked twice in the oven. You bake them initially, and then scoop out the center and re-stuff the potatoes, and bake again.
Ingredients for creamy twice baked potatoes
- Sweet potatoes
- Olive oil
- Salt and pepper to season
- Butter
- Chives
- Sour cream
- Shredded sharp cheddar or Gruyere
- Shredded Gouda cheese (or cheddar)
- Honey
- Soy sauce
- Lemon zest
How do you bake the sweet potatoes?
- Preheat oven to 400 degrees F.
- Set the potatoes on a parchment-lined sheet tray. Drizzle with oil and salt and cover the pan with foil. Bake until fork-tender.
- Allow the potatoes to cool.
How do you make twice baked potatoes?
- Slice each cooled potato in half lengthwise and scoop out the inside of the potato, leaving about 1/2’’ of flesh intact with the skin (enough to keep its “boat” shape).
- Transfer the scooped potato to a bowl and add the melted butter, chives, sour cream, half of the sharp cheddar, half of the Gouda, honey, and soy sauce. Taste for salt and pepper.
- Scoop or pipe the filling into the potatoes and top with the Gouda cheese. Bake until golden on top.
Tips and substitutions:
- Replace Gruyere or cheddar cheese with Fontina cheese.
- You can also use a goat cheese or feta cheese for a different flavor.
- Potato size needs to be medium to large.
- You can bake the potatoes ahead of time. Use foil on the baking sheet for easy clean up.
More sweet potato side dishes to try:
Best Slow Cooker Sweet Potato Roast Beef Dinner
Paprika Sweet Potato Chicken Thighs
Sweet Potato Shepherds Pie Recipe
Get the Recipe:
Savory Twice Baked Sweet Potatoes
Ingredients
- 4 large sweet potatoes, scrubbed well
- 2 Tbsp olive oil
- Salt and pepper to season
- 2 Tbsp butter, melted
- ⅓ c chopped chives, plus more to garnish
- ½ c sour cream
- 1 ½ c shredded sharp cheddar or Gruyere
- 1 c shredded Gouda cheese, sub cheddar
- 1 Tbsp honey, heaping
- 2 Tbsp soy sauce
- ½ tsp lemon zest
Instructions
- Preheat oven to 400 degrees F.
- Set the potatoes on a parchment-lined sheet tray. Drizzle with oil and salt and cover the pan with foil. Bake for 60-70 minutes, or until fork-tender.
- Slice each potato in half lengthwise and scoop out the inside of the potato, leaving about 1/2’’ of flesh intact with the skin (enough to keep its “boat” shape).
- Transfer the scooped potato to a bowl and add the melted butter, ⅓ c chives, sour cream, half of the sharp cheddar, half of the Gouda, honey, and soy sauce. Taste for salt and pepper.
- Scoop or pipe the filling into the potatoes and top with the Gouda cheese. Bake 25-35 minutes until golden on top.
- Serve warm, immediately, garnished with chives.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
