Loaded Twice-Baked Sweet Potatoes


They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.

Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
4 sweet potato halves


  • 4 orange-fleshed sweet potatoes

  • ½ tablespoon olive oil

  • 1 (8 ounce) package bacon, diced

  • cup sliced green onions

  • ¼ cup diced jalapeno peppers

  • salt to taste

  • freshly ground black pepper to taste

  • cayenne pepper to taste

  • ½ cup shredded sharp white Cheddar cheese

  • 2 tablespoons creme fraiche

  • 2 teaspoons fresh lime juice

  • 2 tablespoons shredded sharp white Cheddar cheese, or to taste


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.

  3. Bake in the preheated oven until completely tender, about 35 minutes.

  4. Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.

  5. Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.

  6. Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.

  7. Bake until heated through and tops have started to brown, 20 to 25 minutes.

    close up view of Loaded Twice-Baked Sweet Potatoes garnished with green onions on a platter
    Chef John

Chef's Notes:

Pick sweet potatoes that are about equal in girth, not necessarily length.

Substitute sour cream or regular heavy cream for the creme fraiche if needed.

Nutrition Facts (per serving)

464 Calories
19g Fat
59g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 464
% Daily Value *
Total Fat 19g 24%
Saturated Fat 9g 43%
Cholesterol 50mg 17%
Sodium 740mg 32%
Total Carbohydrate 59g 22%
Dietary Fiber 9g 32%
Total Sugars 13g
Protein 16g
Vitamin C 12mg 59%
Calcium 228mg 18%
Iron 2mg 13%
Potassium 1123mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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