These sweet and crunchy air fryer twice baked potatoes make a tasty side dish, for the holidays or any dinner. Sweet potatoes are scooped out, mixed with maple syrup and cinnamon and topped with pecans. Baked in an air fryer these delicious individual little sweet potatoes can be ready to eat in 20 minutes.
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When I was growing up I rarely ate sweet potatoes. They were a once a year at Thanksgiving kind of side dish. And at Thanksgiving they were topped with marshmallows and weren’t really recognizable as a vegetable.
Now I love sweet potatoes and make them a regular at my family’s dinners. Sweet potatoes are high in fiber, potassium and vitamins. I started eating them because they were supposed to be “better” for me than regular potatoes, but I keep eating them because they are delicious!
Leftover Sweet Potatoes
It is a great way to use up leftover sweet potatoes. They will be much tastier the second time around if you mash and mix up the filling and rebake them than if you just microwave them.
And using an air fryer to cook them means that they will be ready very quickly. You can have them on the table for dinner in about 20 minutes, which makes them a delicious side dish for a weeknight meal.
To flavor the sweet potatoes they are mixed with maple syrup, cinnamon and nutmeg. The maple syrup really adds a lot of flavor and interest to this side dish. I much prefer using maple syrup instead of brown sugar to sweeten this dish.
The sweet potatoes are topped off with chopped pecans. They add a bit of crunch to the dish, which contrasts nicely with the soft interior.
Using pecans also gives the side dish a flavor similar to that of a praline sweet potato casserole. If you really love things sweet you could add mini marshmallows on top also, but that makes it too sweet for me!
How to Make Twice Bake Sweet Potatoes
1. Start with Baked Sweet Potatoes
This recipe starts with already baked sweet potatoes. It doesn’t matter how you bake them – my favorite is to make air fryer sweet potatoes, but the oven works fine too.
The recipe is easier if you are starting with cold cooked sweet potatoes. So cook up a bunch on the weekend or bake a few extra a few days before you plan to serve these. Then tightly wrap the cooked sweet potatoes and refrigerate them.
2. Scoop Out the Sweet Potatoes
Cut each sweet potato in half and scoop out the filling. Leave about 1/4 inch of filling on the sides of the sweet potato so it holds together during the second baking.
The easiest sweet potatoes to scoop out and stuff are the ones which are short and fat, not the ones which are long and skinny.
Sweet potatoes have a fairly thin skin, especially compared to a russet potato. It is easy to rip the skin a little as you scoop the insides out. If this happens just push the skin back in place.
The cold potatoes also don’t hold their shape very well and tend to flatten a bit. But don’t worry, once they are baked a second time these issues won’t be noticeable.
3. Make the Filling
The filling for the sweet potatoes is made by combining the sweet potato insides with melted butter, maple syrup, cinnamon and nutmeg. Use a fork or potato masher to mix all the ingredients together for a filling that is sweet but not overly sweet.
4. Fill the Sweet Potatoes
Once the filling is well mixed scoop it back into the sweet potato shells. It should fit without needing to mound it up. Pack the filling down into the shells so it all fits.
Then sprinkle chopped pecans on top of the sweet potatoes. I just use regular pecans, there is no need to toast the pecans.
Put the sweet potato halves in the basket of an air fryer. Don’t crowd the basket and make sure there is plenty of room for air to circulate around the sweet potato halves. Then cook at 380 F for 8 minutes.
If you don’t have an air fryer you can cook in the oven at the same temperature for 15-20 minutes.
Make Ahead Side Dish
This recipe is an excellent one to make ahead of time. Once the sweet potatoes are stuffed and topped with the pecans just put them on a plate or tray in the refrigerator until you are ready to bake them.
They will keep well in the refrigerator for 3-4 days. Doing this makes them even quicker and easier to make and can help reduce the stress of getting dinner on the table.
How to Serve Twice Bake Sweet Potatoes
This recipe for twice baked sweet potatoes is fancy enough to serve at a special dinner like Thanksgiving. They are kind of like individual little sweet potato casseroles. You can even add marshmallows on top if that is your Thanksgiving tradition.
But the recipe is also excellent for a weeknight family dinner. These seem like a fancy addition to dinner, but are really easy to make. So make it point to serve sweet potatoes regularly, not just for the holidays!
- 2 cooked sweet potatoes
- 2 Tablespoons butter, melted
- 2 Tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt (or to taste)
- 2 Tablespoons pecans
- Start with 2 cooked sweet potatoes. It is easier to scoop out and stuff them if they are cold.
- Slice each sweet potato in half. Scoop out the filling, leaving a 1/4 inch rim around the sides. Set the potato shells aside.
- Mix the sweet potato insides with the melted butter, maple syrup, cinnamon, nutmeg and salt. Use a potato masher to mix it all together thoroughly.
- Scoop the mixture back into the sweet potato shells, pressing it down into the shells.
- Sprinkle the pecans on top of the sweet potatoes.
- Bake in the air fryer at 380 F for 8 minutes.
If you don't have an air fryer you can bake in the oven at 380 F for 15-20 minutes.
Sweet potato skins are thin and easy to rip. Just push it back together if it rips a little bit and it will be fine after baking.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 200mgCarbohydrates: 19gFiber: 2gSugar: 10gProtein: 2g