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Twice Baked Sweet Potatoes

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

90 minutes


2-4 people



  • 3 large sweet potatoes
  • 3 oz. original cream cheese
  • 1 tbsp Butter Olive Oil
  • 1 tbsp brown sugar
  • ½ tsp ground cinnamon
  • 1/8 tsp kosher sea salt
  • A pinch of nutmeg
  • 2-3 tbsp whole milk
For the Topping:
  • 1 tbsp Butter Olive Oil
  • ¼ cup of toasted chopped pecans
  • 3 pinches of cinnamon


  1. Preheat oven to 375 degrees
  2. Scrub potatoes, dry and pierce several times with a fork. Place on a lined baking sheet and bake for 50-65 minutes or until cooked through.
  3. Carefully cut off a thin slice for the top of each potato (creating a lid). Scoop out the inside of each potato and place in a medium mixing bowl.
  4. Add cream cheese, butter oil, brown sugar, cinnamon, salt, and nutmeg into the mixing bowl. Using a fork, mash the potatoes until smooth and creamy. Add milk until potatoes are light.
  5. Spoon filling back into the potato skin shells. Return to the oven and bake for 10-15 minutes. Remove and top each with a small slice of butter, toasted pecans, and a pinch of cinnamon. Serve immediately.
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