Savory Twice Baked Sweet Potatoes
My savory twice baked sweet potatoes are made with homemade brown butter and topped with a chili-walnut mixture. They’re perfect for Thanksgiving or as a side to any winter meal. With my husband and I’s preference of savory over sweet, I knew I had to create a sweet potato side dish not with marshmallows but with nuts and seasonings. Although we love a good marshmallow! I hope you love it as much as we do! This recipe includes a video tutorial so you can make it alongside me, step-by-step!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
Sweet potatoes always make me think of Thanksgiving. But when Thanksgiving comes around, they’ve always been one of the last things I put on the menu. I couldn’t tell you why. I love sweet potatoes, but I almost always prefer dinner rolls, baked mac and cheese, mashed potatoes, and hash brown casserole.
Maybe it’s because they’re usually sweetened with sugar, and I’m saving my sweet tooth for dessert. But now with this recipe, I don’t have to! I can whip these up along with the other savory sides. So if you find yourself in the same boat as me, I hope this recipe becomes a new favorite on your holiday table!
Inspiration Behind My Savory Twice Baked Sweet Potatoes Recipe
Growing up, my mom would make, and still makes, sweet potato casserole every year. It’s my brother’s favorite dish! So, naturally, when I think of Thanksgiving, I think of sweet potatoes on the table.
As much as I enjoy a few spoonfuls of sweet potato casserole topped with those delicious mini marshmallows, I wanted to create a savory option. Which led me to develop this recipe.
I wanted to do something a little different from mashed sweet potatoes or a casserole, so I went with twice-baked.
Then I added an extra-special savory note with brown butter and a chili-walnut spiced topping. The walnuts are seasoned with chili powder, cumin, sea salt, and a touch of cinnamon. The combo is amazing!
What are Twice Baked Sweet Potatoes?
Twice-baked sweet potatoes are exactly what they’re named; baked twice! You first roast the potato until it’s baked through. Then you slice it open, take the potatoes out, mash them, place the mixture back into the skins, and add toppings. Finally, you bake them again, which is where you get twice-baked!
Why We Love This Recipe and So Will You
- No Aluminum Foil: Instead of using aluminum foil, which adds toxins into your food, we roast them on a sheet pan.
- Wholesome: These potatoes are made with wholesome ingredients from scratch.
- Savory Sweet Potato Side Option: If you’re looking for a savory way to serve sweet potatoes, look no further!
- Perfect for Thanksgiving: These potatoes are perfect for serving as a Thanksgiving side dish.
- Easy to Make: The steps are simple to follow and take little hands-on time!
My Tips for Making Twice Baked Sweet Potatoes
- Make sure you scrub the outside of the potatoes with running water before baking to clean off any dirt.
- Don’t skip poking the potatoes with a fork. This ensures they’ll bake all the way through without aluminum foil.
- When poking the potatoes with the fork, make sure the holes go 1/4 of an inch down into the potato.
- Don’t skimp on the walnut topping; load it up!
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements.
- small sweet potatoes: I try to always get organic to eliminate pesticides
- salted butter: I use Kirkland’s organic grass-fed butter but you can use any
- raw walnuts: make sure they are unsalted and not roasted
- chili powder: make sure this is salt free
- ground cumin: this adds the perfect flavor
- ground cinnamon: this pairs perfectly with the sweet potato flavor
- sea salt: you can also use regular salt
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
- stainless steel sheet sheet pan
- tongs
- glass mixing bowl
- unbleached parchment paper
- mini stainless steel pot
How to Make Savory Twice Baked Sweet Potatoes
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Prep and Bake the Sweet Potatoes
Preheat oven to 430 degrees Fahrenheit and line a rimmed sheet pan with parchment paper.
Scrub sweet potatoes clean under running water and pat dry with a kitchen towel.
Use a fork to poke holes all around the sweet potatoes, about 20 times for each potato. Make sure each poke goes 1/4” into the potato.
Place on the sheet pan and bake at 430 degrees Fahrenheit for 55-65 minutes or until soft when squeezed with tongs (leaking out of the holes is also an indicator they’re done).
Make the Browned Butter
While potatoes cook, add butter to a small saucepan and melt over medium heat.
Once melted, cook for 5 minutes over medium heat, stirring occasionally until the butter turns a golden brown color and smells nutty. It will bubble and begin to foam up during this time.
Once browned and foam has started going away, take off heat and set aside for now.
Make the Walnut Topping
If walnuts aren’t already chopped, chop them into pieces and add to a small mixing bowl.
Pour 1 Tbsp of the browned butter over walnuts in the bowl. Stir to evenly coat.
Add chili powder, cumin, cinnamon, and 1/2 tsp sea salt to bowl. Stir to evenly coat. Set aside until potatoes finish cooking.
Assemble Sweet Potatoes
When potatoes are soft and done baking, take out of oven carefully (they’ll be hot!).
Make a slice along the top of each potato and spoon out the inside into a mixing bowl. Leave skins in place on the pan (we’ll be refilling them).
Add the rest of the browned butter from earlier into the mixing bowl along with 1/2 tsp sea salt and mix to combine with a fork, potato masher, or mixer until potatoes are fluffy.
Spoon mixture back into the skins and top with the walnut mix.
Place back into the oven for 5 minutes at 430 degrees Fahrenheit or until nuts are toasted. Watch them so they don’t burn. Remove from oven and enjoy!
Video Tutorial
What to Serve with These Sweet Potatoes
Like I said earlier, you can serve these sweet potatoes as a side to any winter meal. They would go great with some oven-baked buttermilk fried chicken! Or you can serve them on Thanksgiving. Here are a few of our favorite Thanksgiving sides you can serve with them on your menu:
- Honey Sourdough Cornbread
- Sourdough Garlic Knots
- Sourdough Steakhouse Rolls
- Old-Fashioned Baked Mac and Cheese
- Cheesy Hash Brown Casserole From Scratch
- Old Fashioned Mashed Potatoes From Scratch
More Toppings for Stuffed Baked Sweet Potatoes
If you’d like to switch up the toppings, you can also do shredded cheese, pecans, pistachios, or any other nut you enjoy. If you do a different nut, the seasoning mix and brown butter should still go well!
Storing Leftovers
Store leftovers in an airtight container, preferably glass, in the fridge for 2-3 days.
Best Way to Reheat Savory Baked Sweet Potatoes
The best way to reheat leftover twice-baked potatoes is on a sheet pan in a 375-degree Fahrenheit preheated oven for 10-15 minutes until warm and the skins are crisp.
Freezing and Thawing Instructions
Freezing: After you mash the sweet potatoes and refill the skins, wait to add on the nuts. Let them cool completely about 30 minutes to 1 hour. Then place them on a sheet pan and into the freezer for 2 hours. Then, wrap each one in parchment paper to prevent sticking and place in a freezer-safe baggie or container. They’ll last for up to 3 months in the freezer.
Baking From Frozen: When ready to eat, place on a parchment-lined sheet pan and bake at 400 degrees Fahrenheit for 30 minutes until hot, then add nuts on top and bake another 5 minutes.
Frequently Asked Questions
Sure! Add whatever kind you’d like.
You can use regular if you prefer.
Yes, you can. Just make sure you scrub the outside thoroughly with water before cooking to ensure there’s no dirt left.
Yes! You can make them a few days ahead and reheat in the oven when ready. They may not taste as fresh a few days later but they’ll still be good.
More Holiday Side Dish Recipes To Try
If you’re looking for more holiday side dishes, try a few of these:
- Sourdough Parker House Rolls
- Sourdough Steakhouse Rolls (Inspired by Texas Roadhouse!)
- Old Fashioned Mashed Potatoes Recipe From Scratch
- Cheesy Hash Brown Casserole From Scratch
- Sourdough Cheddar Bay Biscuits (Better Than Red Lobsters)
- Old-Fashioned Baked Mac and Cheese
- Sourdough Garlic Knots (Better Than Frozen Store Brands)
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome
Recipe
Savory Twice Baked Sweet Potatoes
Ingredients
- 2 small-medium sized sweet potatoes
- 4 Tbsp salted butter
- 1/2 cup chopped raw walnuts (unsalted/unroasted)
- 1/2 tsp chili powder (salt free)
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 tsp sea salt
Instructions
Prep and Bake the Sweet Potatoes
- Preheat oven to 430 degrees Fahrenheit and line a rimmed sheet pan with parchment paper.
- Scrub sweet potatoes clean under running water and pat dry with a kitchen towel.
- Use a fork to poke holes all around the sweet potatoes, about 20 times for each potato. Make sure each poke goes 1/4” into the potato.
- Place on the sheet pan and bake at 430 degrees Fahrenheit for 55-65 minutes or until soft when squeezed with tongs (leaking out of the holes is also an indicator they’re done).
Make the Browned Butter
- While potatoes cook, add butter to a small saucepan and melt over medium heat.
- Once melted, cook for 5 minutes over medium heat, stirring occasionally until the butter turns a golden brown color and smells nutty. It will bubble and begin to foam up during this time.
- Once browned and foam has started going away, take off heat and set aside for now.
Make the Walnut Topping
- If walnuts aren’t already chopped, chop them into pieces and add to a small mixing bowl.
- Pour 1 Tbsp of the browned butter over walnuts in the bowl. Stir to evenly coat.
- Add chili powder, cumin, cinnamon, and 1/2 tsp sea salt to bowl. Stir to evenly coat. Set aside until potatoes finish cooking.
Assemble Sweet Potatoes
- When potatoes are soft and done baking, take out of oven carefully (they’ll be hot!).
- Make a slice along the top of each potato and spoon out the inside into a mixing bowl. Leave skins in place on the pan (we’ll be refilling them).
- Add the rest of the browned butter from earlier into the mixing bowl along with 1/2 tsp sea salt and mix to combine with a fork, potato masher, or mixer until potatoes are fluffy.
- Spoon mixture back into the skins and top with the walnut mix.
- Place back into the oven for 5 minutes at 430 degrees Fahrenheit or until nuts are toasted. Watch them so they don’t burn. Remove from oven and enjoy!
Video
We love sweet potatoes and haven’t tried this recipe! Thanks for sharing!
You’re so welcome!
Yum! What a delicious way to enjoy a savory twist on a sweet potato dish. I once tried mashed sweet potatoes with garlic and my taste buds were loving it! Can’t wait to enjoy this soon.
Thank you so much! Oooh mashed sweet potatoes with garlic sounds amazing too!
These sound amazing!!! I’m putting these on my menu plan for next week!
Yay!! I hope you love them!
Awesome recipe, so delicious!
The spices on the walnuts take the sweet potato to another level.
Thank you so much! I’m so glad you enjoyed the spices on the nuts, it really does take it to another level!