These Twice Baked Sweet Potatoes with Rosemary and Thyme are a family-favorite vegetable side dish for holidays or anytime of the year! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
Heads up! This Twice Baked Sweet Potatoes recipe was originally published in 2011. A few new photos were added in 2018. Enjoy!
These. are. awesome. That’s all you need to know. You can skip anything else I feel obligated to write and go straight to the recipe. Really, I don’t mind.
Still reading? Okay, let me give you a few more details. I had a strange craving for twice baked potatoes, but wanted to use the sweet potatoes I had on hand. So, I googled “twice baked sweet potato recipe” and got a whole page of recipes reminiscent of the sweet potato casserole you make with loads of brown sugar on Thanksgiving.
Don’t get me wrong. I love sweet potato casserole. It has its time and its place. I wanted something savory, though, so I winged it. This is how most of the recipes on this blog are born. I am looking for a recipe I can’t find, so I create my own version.
I’ve made this twice in the last two weeks and can see it becoming a staple in our house. Even though because of the baking time these aren’t “quick”, the actual work is minimal and they are so filling and delicious they could be a meal in themselves. They make a great lunch on their own and paired with a salad or cup of soup a nice dinner. I can also see these being a wonderful addition to a holiday dinner menu.
How to Make Twice Baked Sweet Potatoes
Serves 2-4
2 large sweet potatoes
2 tablespoons plain yogurt (use Greek or European style for extra protein)
1/2 cup shredded cheddar cheese
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon salt
~2 teaspoons freshly grated parmesan cheese (optional)
In a 375 degree oven, bake the sweet potatoes on a baking sheet for one hour.
When cool enough to handle, cut a small strip off of the top of each potato.
Carefully scoop the insides out into a medium bowl, leaving the skin as a hollow shell.
Next, mash the potatoes with a potato masher. {If you prefer extra smooth potatoes, you can beat them with a hand mixer.} Add the yogurt, cheese, rosemary, thyme, and salt and stir until well combined.
Using a spoon, carefully scoop the potato mixture back into the skin shells. Top each potato with a little parmesan cheese, if desired.
Put the potatoes back on the baking sheet and bake another 15-20 minutes at 375 degrees.
These reheat well, so feel free to make a some extra and have them for lunch for the next few days. You’ll be happy you did.
Would you like the printable recipe for these Twice Baked Sweet Potatoes? Here you go!
Print
Rosemary and thyme twice baked sweet potatoes
- Total Time: 85 minutes
- Yield: serves 2 - 4 1x
Description
Savory Twice Baked Sweet Potatoes. With 10 minute prep time, these are easy enough to have for a weeknight dinner. But they LOOK much harder and taste incredible so they could totally be a holiday dish, too. I love recipes like this!
Ingredients
- 2 large sweet potatoes
- 2 tablespoons plain yogurt (use Greek or European style for extra protein)
- 1/2 cup shredded cheddar cheese
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- ~2 teaspoons freshly grated parmesan cheese (optional)
Instructions
In a 375 degree oven, bake the sweet potatoes on a baking sheet for one hour. When cool enough to handle, cut a small strip off of the top of each potato. Carefully scoop the insides out into a medium bowl, leaving the skin as a hollow shell. Next, mash the potatoes with a potato masher. {If you prefer extra smooth potatoes, you can beat them with a hand mixer.} Add the yogurt, cheese, rosemary, thyme, and salt and stir until well combined.
Using a spoon, carefully scoop the potato mixture back into the skin shells. Top each potato with a little parmesan cheese, if desired. Put the potatoes back on the baking sheet and bake another 15-20 minutes at 375 degrees.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 of 2 servings
- Calories: 222
- Sugar: 8g
- Sodium: 510mg
- Fat: 9g
- Carbohydrates: 24.5g
- Protein: 11g
YUM! These look incredible!
You could always microwave “bake” the sweet potatoes the first time, it would cut down on the time significantly, but maybe change the taste/sweetness a bit? I’m going to try this recipe soon!
My favorite way to eat sweet potatoes is with sour cream, salsa, and shredded cheese. But these sound YUMMY!!!
I made these for dinner along with roasted pesto brussel sprouts- to die for! I think I added more yogurt than you do (I just eyeballed it until I liked the consistency) and I melted extra cheddar cheese on top, they were out of control. SO GOOD. THANK YOU.
You’re welcome! I’m so glad you enjoyed them.
These look delicious. I love sweet potatoes but have never had them savory?? Now I need to and maybe my husband would enjoy these since he doesn’t care for sweet veggies like sweet poatoes and squash!
You know what? Squash and sweet potatoes are not Tim’s favorite either, but he really liked these! Good luck. 🙂
YUM. Sweet potatoes rock my world. I love stuffing them with even more goodies – yum overload. I love doing a Mexican style-stuff too with salsa, beans and HEAPS of guac. Oh yes. Rosemary reminds me so much of MY Mama’s home cooking 🙂
ohmygosh get in my belly now!!!!! this sounds awesome right now!
i’ve never done a 2x baked sweet potato! oh i think this will be great for christmas dinner!
I agree–these are a perfect Christmas dinner side dish!
Love twice-baked sweet potatoes. I always put cinnamon in it, but Ill have to try and make it savory, too.
I love sweet potatoes with cinnamon, maple syrup, and walnuts, but I was just in the mood for something different. These are seriously fantastic for when you are in the mood for savory.
Can you believe I’ve never even had a twice baked potato of any kind? I might have to change that. I love the idea of salty parmesan cheese with the sweet potato.
You’ve never had a twice baked potato? Wow! You are in for a treat if you decide to try this–or even if you try a regular version. They are incredible!
Awesome! I’ve only seen sweet versions too, I was even thinking of making my own savory version too(for whatever reason I’m craving potatoes of all kinds like crazy!), but you beat me to it 😀 They look delicious!
There is such a difference between quick and easy. I’m a fan of easy, it doesn’t have to be quick. I’m all for these! Mmmm!
I love sweet potatoes! What a great twist 🙂