These twice-baked sweet potatoes have plenty of personality.
Crispy sage, sage-infused butter, heaps of parmesan and a touch of pumpkin puree.
Yes—pumpkin in sweet potatoes. It might sound unusual, but the flavor is subtle and delicious. Trust me, it works.
November feels like the Thursday of the year: full of anticipation and the start of the holiday season. For me, it’s the best time—fall at its peak, holiday music, and all the food that comes with gatherings. If you love that slow build toward Thanksgiving or Friendsgiving, these potatoes fit right in.
Food is a large part of what makes the season special. Whether you serve these as a show-stopping side for a holiday table, as part of a Friendsgiving spread, or even as a cozy weeknight main, they deliver comforting, layered flavor.
I dub myself the Thanksgiving queen.
I love the bustle of the days leading up to a big meal—planning, pulling recipes together, and bringing everything to the table. These potatoes lean a bit modern and playful, perfect for Friendsgiving or for anyone who likes a twist on classic sides.
One of the fun parts of this recipe is seeing skeptics change their minds. If someone says they “don’t like” pumpkin, the subtle pumpkin in this filling often surprises them—and they end up asking for seconds.
The filling is smooth and silky with a whisper of pumpkin, bright crunchy sage, warm nutmeg, rich butter and a generous dose of cheese. I like a parm-cheddar blend—something with sharpness and creaminess adds great depth.
My grandmother made the best twice-baked potatoes, and I still love the crunchy, seasoned skins her recipe produced. This version borrows that nostalgic texture while adding autumnal flavors.
This is how I like to kick off November: bold cozy flavors and a little holiday flair.
Twice Baked Sweet Potatoes with Pumpkin
Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage
4
to 6 people
15 mins
1 hr 15 mins
1 hr 30 mins
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons unsalted butter
- 1 handful sage (about 15–20 leaves)
- ½ cup pumpkin puree
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¾ cup freshly grated parmesan (or a parm‑cheddar blend)
Instructions
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Preheat the oven to 425°F (220°C). Poke the sweet potatoes a few times with a fork, place them on a baking sheet, and roast until tender, about 45–60 minutes.
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While the potatoes roast, melt the butter in a small saucepan over medium heat. Add the sage leaves and cook until crispy, about 1–2 minutes. Remove the leaves with tongs and drain on a paper towel, leaving the sage‑infused butter in the pan.
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Let the potatoes cool slightly. Slice each potato lengthwise and gently scoop out the flesh, leaving the skins intact for stuffing.
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Place the scooped sweet potato flesh in the bowl of an electric mixer (or mash by hand). Add salt, pepper, pumpkin puree, half the crispy sage leaves, the sage butter, and half the cheese. Mix on medium speed until smooth and fluffy.
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Spoon the mixture back into the potato skins, sprinkle with the remaining cheese, and bake 15–20 minutes, until warmed through and the cheese is melted. Top with the remaining crispy sage and serve.
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Tastes like cozy comfort.