Go Back
+ servings
A close up of twice baked sweet potatoes with chopped pecans and feta.

Twice Baked Sweet Potatoes

Teri & Jenny
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 10 mins
Servings 8
Calories 196 kcal


  • 4 sweet potatoes, lightly pricked all over with a fork
  • ½ cup (1 stick) unsalted butter, softened
  • 3 tablespoons milk
  • 3 garlic cloves, minced
  • 1 egg, lightly beaten
  • ½ cup feta, crumbled plus extra for garnish
  • 1 tablespoon minced thyme
  • salt and pepper to taste


  • chopped pecans
  • crumbled feta


  • Preheat oven to 375°F.
  • Place sweet potatoes on a baking sheet and bake for 40 to 50 minutes or until sweet potatoes have softened.
  • Once sweet potatoes have cooled enough to handle, slice each potato in half and carefully scoop the flesh out into a mixing bowl (be sure not to tear the skins).
  • Begin mashing warm sweet potatoes with butter, milk and garlic until smooth. Season with salt and pepper. Stir in egg until fully incorporated.
  • Fold in feta and thyme until fully combined. Scoop mixture into a piping bag, fitted with a large star tip, and pipe potatoes back into the sweet potato “shells.”
  • Bake sweet potatoes for an additional 10-15 minutes, top with crumbled feta and chopped pecan and serve.


Calories: 196kcalCarbohydrates: 14gProtein: 3gFat: 14gSaturated Fat: 9gCholesterol: 60mgSodium: 152mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 9696IUVitamin C: 3mgCalcium: 84mgIron: 1mg
Tried this recipe?Let us know how it was!