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Twice Baked Sweet Potatoes

  • Author: Aberdeen's Kitchen
  • Prep Time: 5 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 35 mins
  • Yield: 6 1x



  • 3 medium sweet potatoes
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • Pinch of sea salt
  • 2 tablespoons unsalted butter
  • 1/4 cup goat cheese
  • 3 tablespoons sliced almonds
  • 1 bunch red grapes
  • Grapeseed or extra virgin olive oil
  • Coarse Salt
  • Fresh thyme and drizzled honey for garnish


  1. Preheat oven to 400˚F. Prepare a baking sheet with foil.
  2. Lightly coat sweet potatoes with a little oil, and sprinkle with salt. Place on prepared cooking sheet and bake for 1 hour. Remove and let cool. Reduce oven to 350˚F.
  3. Slice cooked sweet potatoes in half lengthwise. Gently scrape out the insides with a spoon and remove to a large mixing bowl. Place the skins back on the baking sheet.
  4. Add brown sugar, cinnamon, nutmeg, sea salt and butter to the sweet potato filling bowl and mix until completely combined.
  5. Fill the sweet potato skins with the mixed filling. Sprinkle with goat cheese, sliced almonds and top with red grapes.
  6. Bake for another 15 - 20 minutes, until insides are warmed. Cool for 5 minutes.
  7. Top with thyme and drizzle with honey. Serve immediately.