Go Back
–+ servings
Print
Twice baked sweet potatoes filled with slices of sweet potato hasselback style with parmesan and herbs.

Herb and Parmesan Twice-Baked Sweet Potatoes – A Holiday Favorite

Tender baked potatoes filled with crispy, cheesy, herb-layered slices.

Prep Time 15 minutes
Cook Time 2 hours
Servings 6 people

Ingredients

  • 6 medium sweet potatoes
  • 3 tbsp olive oil
  • 1/4 cup grated parmesan cheese plus extra for garnish
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh thyme finely chopped
  • Salt and pepper to taste
  • Fresh herbs rosemary, thyme, parsley for garnish

Instructions

Bake the Sweet Potatoes

  1. Preheat your oven to 400°F (200°C).

  2. Wash the sweet potatoes and pat them dry. Cut 3 sweet potatoes in half lengthwise. Rub with olive oil, salt and pepper. Place cut-side up on a lined baking sheet.

  3. Bake for 40–45 minutes, or until the flesh is tender. Let cool slightly.

Prepare the Slices

  1. Slice the remaining 3 sweet potatoes into 1/4-inch rounds. Toss with olive oil, parmesan cheese, rosemary, thyme, salt, and pepper.

Scoop & Stack

  1. Carefully scoop out the insides of the baked potato halves, leaving a thin shell. Place the scooped flesh into a bowl (save for another use, like mashed sweet potatoes or soups).
  2. Stack the seasoned sweet potato slices vertically and arrange them snugly into the hollowed-out sweet potato shells.

Bake Again

  1. Cover the stuffed potatoes with foil and bake at 375°F (190°C) for 25 minutes.
  2. Remove the foil and bake uncovered for another 20 minutes, or until the slices are tender and slightly crispy.

Garnish & Serve

  1. Remove the potatoes from the oven. Sprinkle with additional parmesan cheese and fresh herbs before serving.
  2. Serve warm and watch them disappear from the table!

Recipe Video