These easy loaded Twice-Baked Sweet Potatoes are the perfect side dish and sweet potatoes open up a lot of creative options for toppings and seasonings compared to a traditional baked potato.
For some reason, some food is just better cooked twice. Refried beans, twice-baked potatoes, and twice-baked sweet potatoes…and those twice-baked sweet potatoes are an awesome fall/winter comfort food dish that takes a little time to bake, but is totally worth the effort.
Best of all? This tastes decadent, and it is, but the vitamins, minerals, and protein in the sweet potatoes, sprouts, and even the egg all add nutritious value. You can always replace the cream, bacon, and the eggs for vegetarian-friendly alternatives to make this one a bit less guilt-inducing.
Loaded Baked Sweet Potatoes Ingredients
- Sweet potatoes
- Heavy cream
- Grated cheese (I used colby jack)
- Sour cream
- Brussels Sprouts
(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)
How To Make Loaded Baked Sweet Potatoes
To make this recipe, poke holes in your sweet potatoes and put them in tin-foil. Bake in the oven for about 40 minutes, remove, and scrape out the flesh and be sure to keep the skins since you will be reloading them in a bit.
Put the sweet potato flesh in a food processor. Pulse with some cream, salt and cheese. then spoon back into their shells and bake again for another 10-15 minutes.
Once your potatoes are finished cooking, top with a fried egg, roasted Brussels sprouts, sriracha, chives, and extra cheese! They are definitely even more delicious than they look, and are perfect for an easy weeknight dinner.
Loaded Baked Sweet Potatoes Toppings
Here are some more ideas, including vegan, for what to put on top of a loaded baked sweet potato:
- Butter, salt and pepper
- Bell pepper, tomatoes, jalapeño, and mozzarella
- Maple syrup, butter and pecans
- Blue cheese, walnuts and honey
- Brown sugar, cinnamon and marshmallows
- Brown sugar, cinnamon and honey butter
- Cheddar cheese, black beans, avocado and chives
Baked Sweet Potatoes Substitutions
There are plenty of replacement options for bacon, sour cream, cheese, and egg. If you want to make this vegan or vegetarian-friendly it’s a simple matter in many cases to find plant-based alternatives. There are even vegan heavy cream options. Remember to experiment with any replacement ingredients you may want to use before you need to make this recipe for company-you will be very glad you did! Vegan eggs, depending on the brand, the preparation, and the ingredients, may prove to be the trickiest replacement for some–you may need to experiment with different brands to find the one with just the right texture and visual appeal.
Baked Sweet Potatoes Tips
- You will find a lot of advice out there about soaking sweet potatoes in cold water or cold salt water before baking, but typically this advice is for people who want to make sweet potato fries.
- Soaking the sweet potatoes ahead of time can remove excess starch and make the fries crispier, but that is not what we are after with twice-baked sweet potatoes, so you can safely skip the soaking option if you prefer. Unlike regular potatoes, Sweet potatoes do not develop “eyes” so you don’t have to worry about that issue here.
- You will find internet resources claiming that sweet potatoes can last up to two months in the fridge. Remember that this is an estimate for the sweet potatoes only–do not expect the OTHER ingredients in your twice-baked potatoes to last that long.
- 3 sweet potatoes
- ¼ cup heavy cream
- ⅓ cup grated cheese (I used colby jack)
- 1 tsp. salt
- 4-6 pieces of bacon
- 2 eggs (fried)
- Sour Cream
- 4-5 Brussels Sprouts
- Wash the potatoes then, using a fork, poke a few holes on each side. Wrap them in tinfoil then place them in the oven to cook for about 40 minutes at 400 degrees
- While they're cooking, add the bacon to a baking sheet (I lined mine with tinfoil) and place in the oven to cook for about 15-20 minutes.
- Once the potatoes are done, let cool for a few minutes then slice in half and scoop out the inside (being careful to leave the skin in tact).
- Place the inside flesh in a food processor and add to it the heavy cream, cheese, and salt.
- Pulse together until creamy.
- Spoon the filling back into the potato skins and bake for an additional 15-20 minutes.
- To make the eggs, simply spray a small skillet with PAM then cook each egg sunny-side up.
- To roast the Brussels Sprouts, add to the small skillet and cook until the edges begin to brown.
- Once finished, top with a fried egg, chives, bacon, sriracha and Brussels sprouts.