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Get ready for the best baked sweet potato you have ever had! This twice baked beauty is filled with rich, flavorful ingredients like crispy bacon, fluffy marshmallows, and a cinnamon-spice oat topping. Perfect for your next holiday potluck or any festive occasion!
Whether you are getting ready for a Thanksgiving celebration or looking for a decadent new side dish, you are going to love this twice baked sweet potato. Sweet, starchy sweet potatoes are creamed together with butter, bacon, and a crumbly oat topping to create a taste and texture extravaganza. I might sound dramatic, but I promise they are that tasty!
While similar to the Stuffed Sweet Potatoes with Meringue I served up recently, I thought I’d give another offering for your Thanksgiving day feast. Plus, this baked sweet potato recipe is simple to create and easy to prepare ahead of time. This makes it even more ideal for big holiday feasts and family potlucks. Heck, you might even end up having this baked sweet potato for dessert!
Watch the video
To see how to make these, check out the video down below in the recipe card to see it made start to finish!
Table of Contents
- Sweet Potatoes – Look for medium-sized sweet potatoes with healthy-looking skin and firm texture. For the best texture, be sure to pierce the potatoes before baking them the first time.
- Brown Sugar – Adds a deep earthy sweetness with rich caramel tones.
- Pumpkin Spice – A blend of cinnamon, nutmeg, ginger, allspice, and cloves gives the dish a depth of warming, aromatic flavor. If desired, you can substitute an equal amount of cinnamon instead.
- Bacon – Brings an intense, savory-sweet umami flavor that takes this baked sweet potato recipe to the next level.
- Marshmallows – Adds a delicate sweetness and fun, festive touch.
- Oat Topping – A spicy-sweet streusel topping adds layers of flavor and a deliciously crunchy texture.
Are yams and sweet potatoes the same?
No! Yams are starchy and have a rough, brown exterior, almost like a tree bark. They can grow up to 45 feet long and are eaten in parts of Latin America, West Africa, the Caribbean, and Asia. The sweet potatoe’s origin is between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela, South America. They have smooth reddish skin, softer flesh when cooked, and a sweet flavor.
- Make the Oat Crumb Topping. Combine the butter, oats, sugar, flour, and cinnamon in a small bowl. Use a fork or pastry blender to cut the butter into the other ingredients until pea-sized crumbs begin to form.
- Bake the Sweet Potatoes. Preheat your oven to 400 degrees F and use a fork to pierce the sweet potatoes all over. Place them on a baking sheet and bake until tender, about 45-50 minutes depending on size.
- Cool & Scoop. Once the potatoes are cool enough to handle, use a spoon to scoop out the flesh, leaving the skins with about ¼ inch of thickness. Toss out 2 of the skins and reserve the other 8 on the baking sheet.
- Make the Filling. In a large bowl, mix the sweet potatoes with the butter, salt, sugar, and pumpkin spice using an electric mixer or by hand. Taste the mixture and add more salt or other seasonings as desired.
- Stir in the Goodies. Now, thoroughly stir in all of the mini marshmallows, half of the bacon, and half of the oat crumb mixture.
- Fill & Top. Scoop the mixture evenly back into the 8 reserved potato skins. Divide the rest of the bacon and oat crumb topping evenly over the top of the filled skins.
- Bake & Serve. Return the stuffed sweet potatoes to the oven to bake for an additional 20 minutes. Remove and serve immediately.
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With the natural sugars in sweet potatoes, plus the brown sugar and mini marshmallows, you can expect a little bit of stickiness with this baked sweet potato recipe.
However, if your twice baked sweet potato is coming out with a chewy or gummy texture, you probably overcooked it. Set a timer and keep a close eye on the oven.
This baked sweet potato is the perfect addition to any holiday celebration and makes a mouthwatering side dish any time of year. Here are just a few ideas to get you inspired:
– Pair with any of these Holiday Entrees and Festive Side Dishes.
– Serve with smoky grilled meats like this Smoked Pork Shoulder or Beef Brisket.
– Enjoy with Grilled, Oven Fried, or any Chicken Recipe of your choice.
– Have alongside a piece of Maple Glazed Salmon or Blackened Mahi Mahi.
– Lighten up your meal with a fresh Caesar Salad or Roasted Brussel Sprouts.
Absolutely! You can bake and scoop the flesh out of each baked sweet potato up to 2 days in advance. Go ahead and make the crumb topping and stuffing, then assemble the sweet potatoes on a baking dish. Cover and stash them in the refrigerator, then pop them in the oven right before it’s time to eat.
Fully cooked leftovers should be stored in an airtight container and consumed within 3-5 days. Or, freeze for 2-3 months, then thaw overnight in the refrigerator and reheat in the oven for the best results.
Twice Baked Sweet Potatoes
Oat Crumb Topping
- In a small bowl cut the butter into the sugar, flour, oats and cinnamon with a fork or pastry blender until small pea shaped crumbs form. Set aside.
- Preheat oven to 400°F. Prick each sweet potato a few times with a fork and place on a lined baking sheet.Bake for 45-50 minutes, or until tender.
- When cool enough to handle slice lengthwise and carefully scoop out the tender potato, leaving a 1/4 inch thick border. Discard 2 of the skins and keep remaining 8 empty skins on baking sheet.
- Mix the sweet potatoes, butter, brown sugar, pumpkin spice and salt by hand or electric mixer. Taste and season again to adjust with salt if needed.
- Add half of the bacon, half the Oat Crumb Topping and all the marshmallows, stirring to combine. Carefully scoop filling back into 8 of the 10 skins (See Note 1). Top with remaining Oat Crumb Topping and bacon, distributing evenly. (See Note 2).
- Place the sweet potatoes in a 400°F oven and bake for 20 minutes. Serve immediately.
- I like these filled so by having more filling than skins is best. Save remaining two skins for other use if you like.
- At this point the sweet potatoes can be covered with plastic wrap and refrigerated for up to 2 days and then baked or frozen for later use.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.