These Twice Baked Sweet Potatoes are perfect as a Thanksgiving side dish or enjoyed alongside a delicious grilled steak. The brown sugar crumble is to die for!
Easy Sweet Potato Side Dish
Oh my goodness, these were the best sweet potatoes ever and they come from our cookbook, Our Sweet Basil Kitchen, which I hope you’ve bought by now!!
I generally shy away from sweet potatoes (unless it’s my favorite butternut squash sweet potato gratin) even at Thanksgiving, but this year I decided to go crazy and try out a special version for my sweet potato loving kids and husband. These twice baked sweet potatoes were going to have to be a little more my style if I was going to enjoy them, so I made the filling more like a souffle and added a crumble topping to the top.
They sure smelled good as they were baking and I was certainly starting to get excited at the thought of that crumble topping. As the sweet potatoes were baking I sat down with the girls to spend a little time together, and our oldest wrapped her arms around my neck and said, “I’m so thankful for you! You’re the bestest mom ever!!!”
I was so overwhelmed with emotion I couldn’t hardly choke out an answer to her. What allows little children to be so giving, loving and thankful? They are so quick to forgive, eager to love and help (seriously, think about a kid who’s constantly into things, they probably just want to be with you and helping like they watch you do all day), and they are always, always willing to say exactly what they think.
This tiny little moment means so much to me. There’s always a nice word to be said to those around me. How often do I take it for granted that I am part of a loving family, a warm home to live in, and a body that is functioning? I am so thankful for the hope, peace and understanding that I receive from my faith, the love, support and forgiveness if I’m not being my best self from my family, and I am so thankful for all of you.
I always say that our readers comments mean more to me than anything else and I still feel that way. We never want to get so caught up in the blog world that we forget it’s you we’re here for. Thank you for your love and support when I was sick in the hospital with our second pregnancy. Thank you for commenting, loving our family, and your words of encouragement.
We love you all, from the Sweet Basil Family.
What’s Needed for Twice Baked Sweet Potatoes?
To make these brown sugar sweet potatoes with crumble topping, you’ll need:
- Sweet potatoes
- Brown sugar
- Granulated sugar
- All-purpose flour
- Panko breadcrumbs
How to Make Twice Baked Sweet Potatoes
- Bake the sweet potatoes until tender.
- Once cool enough to handle, scoop out the flesh of each sweet potato.
- Add the scooped out flesh to a large bowl, then mix in the remaining filling ingredients.
- Add the filling back to the sweet potato “shells,” then top with Panko topping.
- Bake for another 45 minutes.
How Long Do You Bake Sweet Potatoes?
If using medium-sized sweet potatoes, you’ll need to bake them (whole) for 1 hour at 350 degrees F. Once the filling has been put back in, these brown sugar sweet potatoes need to bake for another 45 minutes.
What’s the Best Temperature to Bake Sweet Potatoes?
We prefer baking sweet potatoes low and slow at 350 degrees F. This way, the insides become nice and soft.
Can I Prep Twice Baked Sweet Potatoes in Advance?
Yes! Everything can be assembled a whole day ahead, then kept in the fridge and baked right before dinner. I recommend baking and stuffing the sweet potatoes, then covering the baking dish in foil and refrigerating them. Store the crumble topping separately so it doesn’t get soggy sitting on top of the potatoes.
Heck, we already have the crumble made and it’s in a Ziploc in our freezer! Thanksgiving is all about make ahead in our house!
Tips for Making Twice Baked Sweet Potatoes
The most important thing to remember is that you can easily tear the skin of the sweet potatoes when you’re scooping the flesh out of them after they bake the first time.
A great tip is to buy short, fat sweet potatoes versus the long and skinny ones, then bake them ahead and let them cool in the fridge completely. This allows there to be a bigger “cup” to refill with the filling and the flesh will be more solid and the skin will have tightened up a bit so it isn’t so easy to tear.
Note that this recipe calls for Panko breadcrumbs. They’re much lighter and crisper than regular breadcrumbs and pair nicely with the sweet souffle-like filling.
More Potato Side Dishes:
- Cheesy Potato Casserole
- Oven Baked Potatoes
- The Best Mashed Potatoes
- Sweet Potato Casserole
- Cheesy Ham and Potato Bacon Casserole
- Instant Pot Green Beans and Potatoes
- Steakhouse Smashed Potatoes
- Cheesy Sweet Potato Stacks
- Herb and Garlic Roasted Potatoes
- Loaded Twice Baked Potatoes
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Twice Baked Sweet Potatoes
- 3 Medium Sweet Potatoes
- 1 Egg
- 2 Tablespoons Skim Milk
- 1/2 Teaspoon Cinnamon
- 1/4 Cup Butter , melted
- Pinch of Salt
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar
For the Crumble Topping
- 1/2 Cup Brown Sugar
- 1/2 Cup All-Purpose Flour
- 1/4 Cup Butter , chilled and cubed
- 1/2 Teaspoon Cinnamon
- 1/2 Cup Panko Bread Crumbs
- Heat an oven to 350 degrees F.
- Place the sweet potatoes on a baking sheet, and using a steak knife, carefully pierce each potato three times.
- Bake for 1 hour, or until tender.
- Remove from the oven and allow to cool for 30 minutes.
- Slice each sweet potato in half and carefully remove most of the insides, leaving a small amount to line the bottom. This will keep the filling in a little easier.
- Place the meat of each potato in a large bowl and add the remaining ingredients.
- Using a hand mixer, blend the ingredients until thoroughly incorporated.
- Spoon the mixture back into each potato, creating a mounded look.
- Cover each potato with the topping mixture (see instrucitons below).
- Bake for an additional 45 minutes at 350 degrees F.
For the topping:
- In a large bowl combine the flour, sugar and butter.
- Using a pastry cutter or two forks, cut the butter into the mixture until it resembles wet sand.
- Add the panko bread crumbs and mix to combine. You should be able to squeeze the mixture together in your hand and it should stick together.