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Twice baked sweet potatoes topped with toasted pecans.
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5 from 5 votes

Twice Baked Sweet Potatoes (Gluten Free)

These Twice Baked Sweet Potatoes are creamy, sweet and delicious. Perfect for a holiday side or a special brunch.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Brunch, Dinner, Side Dish
Cuisine: American, Gluten Free
Servings: 6 servings
Calories: 145kcal
Author: Stephanie



  • Preheat oven to 400 degrees.
  • Scrub and wash potatoes well and then pierce in several places with a fork.
  • Bake in preheated oven approximately 30-40 minutes until you can stick fork into potatoes easily.
  • Remove from the oven, reduce temperature to 350 degrees and allow potatoes to cool about 10 minutes.
  • Meanwhile add butter and cream cheese to medium mixing bowl.
  • Cut top off each potato and scoop potato flesh into mixing bowl.
  • While mixing the potatoes add the potato skins back to the oven to crisp up a bit.
  • Mix potatoes, butter, and cream cheese with hand mixer until smooth and creamy.
  • Add cinnamon and maple syrup and mix till combined.
  • Remove skins from oven after about 10 minutes or till desired crispness and fill with potato mixture.
  • Top with toasted pecans and return to the oven for about 15 more minutes

Toasted Pecans

  • Melt ½ tbsp. of butter on stovetop over medium heat and add chopped pecans.
  • Sprinkle with cinnamon and stir.
  • Toast for about 5-6 minutes till they become fragrant.
  • Spoon on top of sweet potatoes.


*Nutrition Disclaimer


Serving: 1serving | Calories: 145kcal | Carbohydrates: 17g | Protein: 2.1g | Fat: 8.2g | Saturated Fat: 4.6g | Cholesterol: 21mg | Sodium: 173mg | Potassium: 304mg | Fiber: 2.2g | Sugar: 7.7g | Calcium: 20mg | Iron: 2mg