Love sweet potatoes, but want to jazz them up a bit? This Twice Baked Sweet Potato recipe uses the bold flavors of mascarpone, garlic, and oregano to complement the classic, sweet tuber.
While most people are making sweet versions of this dish with marshmallows and brown sugar streusel toppings, I wanted to go the savory route.
Yams vs Sweet Potatoes
Here goes the question someone will undoubtedly ask: are yams and sweet potatoes the same thing? Long story short, the answer is NO.
Although they look similar, they are very different and chances are you’ve probably never had a real yam.
For an in-depth explanation, I suggest you check out what Alton Brown has to say about the subject. This will make for a great dinner conversation, especially the part about, “man yams.”
If you want the CliffsNotes version, here goes: both are root vegetables that come from a flowering plant. However, yams are long, cylindrical, and have an almost bark-like exterior. They are also drier and more starchy in terms of texture.
Sweet potatoes, on the other hand, have tapered ends and skin similar to the potatoes we all know and love. The skin and flesh color of these can all vary based on the specific type of sweet potato we are talking about and they are not just the orange/copper colored variety you immediately envision.
What You’ll Need
This Twice Baked Sweet Potatoes recipe makes use of the orange-flesh variety of sweet potato, but feel free to try it with other sweet potato varieties if that’s what your grocery store is carrying or if you want to try it with something different yourself.
In addition to sweet potatoes, you’ll need:
- Garlic – Garlic makes everything better! Be sure to use fresh garlic for the best flavor.
- Mascarpone – This creamy cheese gives these potatoes the most dreamy texture. You can use cream cheese if you don’t have mascarpone on hand.
- Gruyere – This nutty cheese makes the potatoes even creamier.
- Butter – Just when you thought these potatoes couldn’t get any better, we add butter! Use unsalted so that you can control the level of salt according to your preferences.
- Oregano – Oregano adds a bit of earthy flavor to the potatoes.
- Kosher Salt – While I give a recommendation based on what we like in my house, feel free to adjust it.
- Chives and Maldon Salt – These garnishes add a little extra flavor and a pop of color.
How to Make Twice Baked Sweet Potatoes
If you’ve ever made a twiced baked potato, you’ll see this process is just about the same.
- Prep potatoes. First, use a fork to poke holes in each potato. Then, bake the sweet potatoes until they are fork-tender.
- Cool. Allow the potatoes to cool briefly until they are comfortable to handle.
- Prepare the filling. Slice the potatoes in half lengthwise and remove the flesh, placing it in a large mixing bowl. Then, mix the flesh together with the cheeses, butter, and seasonings. Use an electric hand mixer or a stand mixer to blend all of the ingredients together.
- Refill the skins. Spoon the filling back into the sweet potato skins.
- Bake. Bake the filled sweet potatoes briefly before garnishing and serving.
What to Serve Them With
Twice Baked Sweet Potatoes can be served as a side dish or entree. Sweet savory and just plain delicious, it is no wonder they go fast. With 300 calories a serving, they are a winning recipe!
Pair them with any of our easy dinner recipes, including Instant Pot Whole Chicken, King Ranch Chicken, Crock Pot Pork Loin, or even Chicken Kiev.
More potato recipes:
Apple Spiced Stuffed Sweet Potato Recipe
Twice Baked Potato Casserole Recipe
Sweet Potato Souffle (Marshmallow & Pecan Topping)
Twice Baked Sweet Potato Recipe
Ingredients
- 2 large sweet potatoes
- 2 cloves garlic , minced
- 1/2 cup mascarpone
- 1/2 cup gruyere , finely shredded
- 1/2 teaspoon kosher salt
- 4 tablespoons butter , softened
- 2 teaspoons dried oregano
- 2 tablespoons chives , chopped for garnish
- Maldon sea salt , for garnish
Instructions
- Preheat oven to 400 degrees. Pierce both potatoes several times with a potato nail or serving fork (something long). Line a rimmed baking sheet with aluminum foil.
- Place potatoes on the rimmed baking sheet and cook for 40-45 minutes. Potatoes should be soft to the touch. Remove and allow to cool until you are able to handle them.
- Sweet potato skins are not nearly as hearty as other types of potatoes, so be gentle. Cut them in half and spoon out cooked flesh to a large mixing bowl.
- Blend with mascarpone, gruyere cheese, kosher salt, butter, and dried oregano.
- Spoon mixture back into potato skins.
- Coat a small, high sided baking dish with cooking spray. Place filled sweet potatoes into the dish. Try to make them fit snug so they don’t fall over.
- Reduce oven temperature to 350 degrees and bake for an additional 15 minutes.
- Remove and allow to cool slightly before serving. Top with chives and Maldon sea salt.
- Your opinion means a lot to us. Please come back and leave us a comment to let us know if you made any modifications and how the recipe turned out!
- If you’ve tried this recipe, come back and let us know how it was!
Those look really good! Much healthier than my sweet potato recipe!
I usually go for marshmallows and brown sugar when I’m making sweet potatoes, but these look really good. Maybe I should do both this year – give both a savory and sweet option.
I LOVE sweet potatoes.. I think they always get a bad rap by so many people. I’ve never thought to use them with lemon.. Interesting combo.
Now this sounds good! Can I add this to my round up?
These look great Jessica. I loved that you used Greek yogurt, I use it all the time in recipes. Such a versatile ingredient.
Looks like a great Thanksgiving addition. Thanks for sharing.
This looks and sounds really good. It would be great as a Thanksgiving side.
This is a great Thanksgiving recipe! Pinning!
Great dish. Love the yogurt twist. Awesome.
This would be PERFECT for me to make as a side on Thanksgiving. It sounds delicious.