More Recipes You'll Love
Twice-baked sweet potato casserole concentrates everything good about sweet potatoes. Whole potatoes bake until their skins crisp and their flesh turns deep and sweet, then get mashed with pineapple, coconut milk and cinnamon. A palm sugar lid caramelizes under a second bake.
Pro Tips
- Bake the sweet potatoes whole on a foil-lined sheet, rubbed with melted coconut oil — about an hour at 400°F, flipping halfway, until a skewer glides through the center.
- Let the potatoes cool about 10 minutes before scooping; hot flesh sticks to the skins and burns fingers.
- Drain the crushed pineapple very well before mashing — excess juice turns the filling loose instead of fluffy.
- Mound the filling slightly in the center of the greased dish and rain the palm sugar and extra cinnamon evenly over the top.
- The second bake needs only 10-15 minutes at 425°F — pull it when the sugar topping is bubbly and caramelized.
Frequently Asked Questions
Can I bake the sweet potatoes ahead?
Yes — the first bake can happen hours or a day ahead. Scoop, mash, and finish with the second bake just before serving.
Why add pineapple?
Baking concentrates the potatoes' sweetness, and the drained crushed pineapple adds a tropical brightness that keeps the casserole from tasting one-note.
Coconut palm sugar or maple syrup?
Either works as the topping — palm sugar gives the caramelized crust, while maple syrup leans softer and stickier.
Can I make these as stuffed potato skins?
The recipe includes exactly that variation: keep the skins intact, spoon the filling back in, and bake at 425°F for 7-10 minutes until heated through.
Recipe Card
Ingredients
Method
- 1.
- Preheat your oven to 400°F (200°C).
- 2.
- Grease an 8x8 inch square baking dish with a little coconut oil.
- 3. Wash and dry the sweet potatoes. Rub them all over with the melted coconut oil and place them on a foil-lined baking sheet (this prevents drips in your oven).
- 4.
- Bake on the middle rack for about 1 hour, or until the skins are crisp and a knife or skewer glides easily through the center.
- Flip them halfway through for even cooking. Step 2: Prepare the Filling
- 1.
- Remove the sweet potatoes from the oven and let them cool on the baking sheet for about 10 minutes, or until they are cool enough to handle.
- 2. Increase the oven temperature to 425°F (220°C).
- 3.
- Slice each sweet potato in half lengthwise. Carefully scoop the cooked flesh into a medium bowl, discarding the skins.
- 4.
- Add the drained pineapple, coconut milk, cinnamon, and a pinch of sea salt to the bowl.
- 5. Mash everything together with a potato masher or a fork until the mixture is smooth and well-combined. Step 3: Assemble and Second Bake
- 1. Spoon the sweet potato mixture into your prepared baking dish, spreading it evenly and mounding it slightly in the center.
- 2.
- Sprinkle the top evenly with the coconut palm sugar and an extra dash of cinnamon.
- 3.
- Place the casserole on the middle rack and bake for 10 to 15 minutes, until it's heated through and the sugar on top is slightly bubbly and caramelized.
- 4.
- Let it cool for a few minutes before serving. Variation: Individual Stuffed Sweet Potato Skins For a more traditional "twice-baked" presentation, you can use the potato skins as individual serving vessels.
- 1.
- When scooping out the flesh in Step 2, be very gentle to keep the potato skins intact.
- 2. Prepare the filling as directed.
- 3. Carefully spoon the filling back into the reserved potato skins, mounding it slightly.
- 4.
- Place the stuffed skins on a greased, rimmed baking sheet.
- 5.
- Sprinkle with the coconut palm sugar and cinnamon, then bake at 425°F (220°C) for 7-10 minutes until heated through.
