Table of Contents
  1. Watch how to make these twice baked sweet potatoes
  2. Twice Baked Sweet Potatoes Recipe

I love any excuse to celebrate. Seriously… any excuse. When I simply make it through the work week, I pull out all the celebratory stops on my way towards the weekend! So what’s the perfect side dish to celebrate with this Thanksgiving? These incredibly delicious twice baked sweet potatoes of course!

Since celebrating is in my nature, when there are actual holidays, I’m at my best. I love to plan menus, use my best dishes (I collect numerous sets) and deck the house to the nines. But I know we don’t always have time to go all out and I understand that’s not some people’s cup of tea. Life is busy and we don’t all collect dishes – I see you rolling your eyes.

Twice baked sweet potatoes on bed of kale sitting on white plate with white pumpkins in background on white surface

Even if you don’t plan your holiday festivities weeks in advance, Thanksgiving is the perfect time of year to appreciate good food. And whether it’s small or large, the menu doesn’t particularly matter when you’re surrounded by family and good friends. As long as the food is good, everyone will be happy.

My goal is always to create food that accomplishes two things:

  • produces great flavor
  • uses and highlights great ingredients

What’s so great about this sweet potato recipe is that it does both of these things. With a combination of kale, dried cherries (you could totally use cranberries as well if you’re feeling super festive), and a bit of tanginess from the Greek yogurt, a unique flavor palette emerges. Plus, can we talk about that little bit of feta on top – yum! It browns just slightly when baked the second time.

Twice baked sweet potatoes sprinkled with cheese and dotted with kale sitting on bed of kale with pumpkin in background on white surface

These sweet potatoes have been on my Thanksgiving menu for the last two years and if my family has any say, they will be this year as well. This is the perfect make-ahead side dish with great flavor!

I love to pair these sweet potatoes with complementary recipes that are also perfect for Thanksgiving: my favorite Thanksgiving turkey, delicious biscuits sprinkled with herbs and cheese, and of course the best pecan pie.

Watch how to make these twice baked sweet potatoes

YouTube video
Twice baked sweet potatoes on bed of kale sitting on white plate with white pumpkins in background on white surface

Twice Baked Sweet Potatoes

4.77 from 26 votes
There’s no need to settle for regular potatoes at Thanksgiving! These twice baked sweet potatoes elevate the ordinary potato flavor and turn it extraordinary!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4 servings


  • 4 medium-sized sweet potatoes (approximately 4 pounds)
  • 2 tbsp olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • ¼ cup balsamic vinegar
  • 2 tbsp honey
  • ½ cup dried cherries (or cranberries)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups chopped kale
  • ¾ cup Greek yogurt
  • ½ cup feta cheese


  • Preheat oven to 400°F.
  • Wash and dry the sweet potatoes. Prick each potato with a fork and place on a parchment-lined baking sheet. Bake until tender, approximately one hour. When a knife inserted meets no resistance, the potatoes are ready. Remove from oven and cool.
  • Once cool enough to handle, cut off the top quarter of the potatoes with a sharp knife. Scoop out the flesh of the potatoes leaving about ¼ of an inch around the edges to keep the shape of the potato. Also scoop out the top cut piece and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the onion and celery and sauté until tender and translucent, about 5 minutes.
  • Add vinegar and honey and stir to combine.
  • Add the dried cherries.
  • Add the kale and sauté until the kale wilts, approximately 2 minutes.
  • Add the potatoes and stir to combine.
  • Remove from the heat and add the yogurt. Stir until completely combined and taste for seasoning.
  • Spoon the filling into each empty potato, mounding the top. There will be extra filling, which can be baked in a separate small dish.
  • Top with some feta cheese and place back into the oven to warm through and brown the cheese, approximately 5-8 minutes.


  • The potatoes can be assembled a day before serving. If doing so, cover with plastic wrap and chill after the potatoes are filled. When ready to serve, let warm to room temperature for one hour before baking.


Serving: 1servingCalories: 684kcalCarbohydrates: 127.7gProtein: 15.8gFat: 14gSaturated Fat: 5.2gTrans Fat: 0gCholesterol: 23.6mgSodium: 1051.7mgFiber: 16.2gSugar: 49.6g
Course Side Dish
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. Omg I eat sweet potatoes all the time I just started eating kale put it in a soup BUT I’m going to try it this way ! Looks delicious …

  2. I. Don’t know how to calculate carbs but being diabetic it’s the first thing I check. I’ve never seen such a high carb number, 127g.

  3. The twice baked sweet potatoes were the hit of Thanksgiving dinner – everyone wanted the recipe so I am turning them all onto Wyse Guide for more!

  4. So delish! I ended up adding some lemon juice to the whole mix for a little pizazz… thank you!!!! 💃🏿💃🏿

  5. 5 stars
    I have made these 3 times now. So so delicious 😋 I found an Italian couple that sell cranberry orange balsamic vinegar. OMG !!! So good with these. This is a wonderful dish. I usually make it with salmon. Thank you so much for such Amazing recipes 💕

  6. 5 stars
    Lucky me, I found this recipe on the same day I needed to use up some kale and sweet potatoes, and luckily had everything else on hand as well. Feta and I have a weird relationship where I’m happy with it on SOME things, so I’m just going to try some crumbled onto a bite to see if it’s worth crumbling over the top of the casserole…yes, I opted for the less labor intensive route, the casserole!

  7. Please tell me that you are also a classical music fan too! Whish you would play your favorites with all your cooking videos!

  8. 5 stars
    This looks so SO good. I hate the traditional sweet potatoes with marshmallows, they are so sickly sweet. THIS I could get into. And being a vegetarian, I always love these hearty things that can make a meal all on their own.

  9. 5 stars
    I just made these (ahead of time) for Thanksgiving tomorrow. There was a little left so I had some and “OH MY GOSH!” It is delicious! I can’t wait to serve one with the turkey and fixings. It’s going to be amazing. They were easy to make and came together quickly. If you want a new twist on the sweet potato THIS is the recipe!

  10. 5 stars
    WOW! This will be my new favourite way to eat sweet potatoes! I didn’t have kale but I made it with beet tops (from the garden, so nice and tender) and it was sooo delicious!

  11. 4 stars
    Tried this while my family wasn’t around as I’m the only one who likes sweet potatoes. I like unique things and basically thought this would be a great way to get some greens in my body. I’ll say that it was unique and while still good, it wasn’t to my taste and I shared with my neighbor and she said the same. I feel like some toasted walnuts or pecans on top could really take these places. I do like that it was healthy and filling. I used chard as I didn’t have kale, not sure how much that would have changed things as that was my only sub.

  12. 5 stars
    Thank you fir yor positivity, you encourage healthy choices, you give easy descriptions on how to do things and for recipes. I have been vegan for 3 years, I love how I am able to change your recipes to vegan ingredients and they taste great. Twice baked sweet potatoes with swiss chard from my garden. I even made a vegan 5 layer mexican dip for Thanksgiving with cashew sour cream (which i made).

  13. 5 stars
    Hi. What do you think about substituting in buttermilk, ricotta and cojita cheese? Do you think these flavors would jive or flop? (using your twice baked sweet potato recipe)