Vegetarian Recipes

Twice Baked Sweet Potatoes

Get a sweet dose of fall and make dinner extra special with these Twice Baked Sweet Potatoes. Perfectly cooked sweet potatoes are mixed with warm spices, then topped with candied pecans and toasted marshmallows. But fair warning the candied pecans are seriously addictive. Try not to eat them all at once! And of course I’m a lover of all things sweet potatoes, so believe me when I say these did not last long 🙂

What Are Twice Baked Sweet Potatoes?

Twice baked sweet potatoes are sweet potatoes that are baked twice in the oven. They’re first baked whole until the insides are tender. Then the creamy flesh is scooped out and mixed with butter and warm spices like cinnamon, nutmeg, and vanilla. The perfectly flavored filling is then stuffed back in the sweet potato and baked a second time in the oven. The best part is you can top it with your favorite toppings! It’s seriously divine 😉

Of course the sweet potato is the key ingredient, but the spices and toppings are what really make these sweet potatoes stand out! Here’s what we used:

Butter
Brown Sugar
Cinnamon & Nutmeg
Vanilla Extract
Just a little salt
Candied Pecans
Mini Marshmallows

But feel free to use your favorite sweet potato spices and toppings. Some other great options are pumpkin pie spice, maple syrup, or try our streusel sweet potato topping! If you’d rather go the savory route, try these turkey chili smothered sweet potatoes or these kale & cranberry stuffed sweet potatoes.

I made four servings with this twice baked sweet potatoes recipe, because I simply like the presentation of keeping the sweet potatoes whole. But you can certainly make your dollar stretch by creating eight servings like we did with these russet twice baked potatoes. Once the sweet potatoes are done baking, just slice them in half lengthwise then proceed with the rest of the recipe.

Storage & Reheating

Store twice baked sweet potatoes in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in a preheated 350°F oven until warmed through. Just make sure to store the candied pecans or marshmallows separately and add them right before serving.

Side view of one twice baked sweet potato on a serving plate.

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes makes any meal extra special. They’re perfectly cooked and topped with warm & cozy toppings!

Course Side Dish

Cuisine American

Total Cost $6.94 recipe / $1.74 serving

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 476kcal

Author Marsha – Budget Bytes

Equipment

Ingredients

4 sweet potatoes (about 3lbs. total) $3.56
4 Tbsp butter, room temp $0.52
4 Tbsp brown sugar $0.56
1/2 tsp salt $0.03
3/4 tsp cinnamon $0.10
1/4 tsp nutmeg $0.05
1 1/2 tsp vanilla extract $0.45

Candied Pecans

1/2 Tbsp butter $0.10
2 Tbsp brown sugar $0.28
1 pinch of salt $0.02
1/2 cup chopped pecans $1.27

Instructions

Preheat the oven to 400°F. Wash and dry the sweet potatoes well, then use a fork to prick each potato several times. Place the sweet potatoes on a parchment or foil lined baking sheet.
Bake the potatoes for 50-55 minutes, or until they can be pierced easily with a fork or knife and are soft all the way through. Total baking time will depend on the size of your sweet potatoes.
While the potatoes are baking make the candied pecans. In a small non-stick skillet add the butter, brown sugar, and a pinch of salt. Heat over medium heat and begin to stir.
Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
Once the sweet potatoes are done baking, remove them from the oven and allow them to cool for about 5 minutes. Slice them open lengthwise, but not all the way through. Carefully scoop out the sweet potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold it’s shape.
Place the scooped out sweet potato flesh in a bowl and add the butter, brown sugar, salt, cinnamon, nutmeg, and vanilla. Mash and stir the ingredients together with a fork or spoon until well combined.
Divide and spoon the sweet potato mixture back into the empty potato skins. Top with marshmallows (optional) and place the stuffed sweet potatoes back in the oven.
Bake for 8-10 more minutes until the sweet potatoes are heated all the way through and the marshmallows are lightly toasted on top.
Remove the potatoes from the oven and top with candied pecans or any other final toppings. Serve with a drizzle of maple syrup, optional, and enjoy!

See how we calculate recipe costs here.

Nutrition

How to Make Twice Baked Sweet Potatoes – Step by Step Photos

Preheat the oven to 400°F. Wash and dry 4 sweet potatoes, then use a fork to prick each potato several times all the way around.

Baking sweet potatoes on a parchment lined baking sheet.

Place the sweet potatoes on a parchment or foil lined baking sheet. Bake in the oven for 50-55 minutes, or until they can be pierced easily with a fork or knife and are soft all the way through. Total baking time will depend on the size of your sweet potatoes.

Ingredients for candied pecans in a skillet.

While the potatoes are baking make the candied pecans. In a small non-stick skillet add 1/2 Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt. Heat over medium heat and begin to stir.

Sugar melted with chopped pecans in a skillet.

Once the butter and brown sugar begins to melt add 1/2 cup chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.

Candied pecans cooling off on a baking sheet.

Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.

Once the sweet potatoes are done baking, remove them from the oven and allow them to cool for about 5 minutes. Slice them open lengthwise, but not all the way through. Carefully scoop out the sweet potato flesh, leaving a thin rim of potato around the edges to help the skin hold it’s shape.

Sweet potato filling, sugar, and butter in a large bowl.

Place the scooped out sweet potato flesh in a bowl and add 4 Tbsp room temperature butter, 4 Tbsp brown sugar, 1/2 tsp salt, 3/4 tsp cinnamon, 1/4 tsp nutmeg, and 1 1/2 tsp vanilla extract. Mash and stir the ingredients together with a fork or spoon until well combined.

Stuffed twice baked sweet potatoes on a baking sheet.

Divide and spoon the sweet potato mixture back into the empty potato skins. Top with marshmallows (optional) and place the stuffed sweet potatoes back in the oven. Bake for 8-10 more minutes until the sweet potatoes are heated all the way through and the marshmallows are lightly toasted on top.

Stuffed twice baked sweet potatoes topped with marshmallows and candied pecans on a baking sheet.

Remove the potatoes from the oven and top with candied pecans or any other final toppings. Serve with a drizzle of maple syrup, optional, and enjoy!

Overhead view of one twice baked sweet potato on a white serving plate with a gold fork on the side.

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Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.

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The post Twice Baked Sweet Potatoes appeared first on Budget Bytes.

Cheesy Vegetarian

Homity Pie (Cheesy Potato and Leek Pie)

If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

A slice of homity pie (cheesy potato and leek pie).

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

Overhead shot of a cheesy pie with a slice pulled away.

What’s in Homity Pie?

There are three parts to this recipe:

garlicky sautéed leeks and onion
buttery crushed potatoes (with a cheesy topping)
a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

Cheesy Vegetarian Bakes ebook on an ipad screen.

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
potatoes
shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
onion – I used red onion, but regular onions would also be good.
fresh parsley
egg
garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.

Recipe Video

Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

A slice of homity pie with sautéed leeks, potatoes and cheese.

Printable Instructions

Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.

Course Main Course

Cuisine British, English

Diet Vegetarian

Prep Time 50

Cook Time 40

Total Time 1 30

Servings people

Calories 427kcal

Author Becca Heyes