Twice Cooked Sweet Potatoes

Baked, Dressed, and Baked Again

Served with Brown Butter – Sage Sauce, Shrimp Stir Fry and Red Kraut

I’ve had issues baking sweet potatoes; it’s the skin—they usually end up ugly and burnt tasting. Not anymore! I tested a New York Times recipe by Sarah Jamel and found the perfect solution for enjoying the whole spud!

I’ve provided three ways to dress up your ladies in orange

Serves 4-6


  • sweet potatoes- 2 medium, about 6-8 oz. each
  • oil
  • sea salt- 1/4 tsp

SAUCE #1 Brown Butter-Sage

  • butter- 3 TBS.
  • sage- 1 TBS fresh, minced, or 1 tsp. driedSage
  • vinegar- 1 tsp. rice wine, white wine, or apple cider


  • Parmesan, feta, or other cheese


  1. Preheat oven to 425º
  2. Cut the sweet potato in half through the length and rub all sides with oil and salt
  3. Bake on parchment paper or silicon matts for 35-40 minutes, until a fork tender
  4. Remove from oven and turn cut side up, then use a butter knife to cut little squares, or just rough up the interior by twisting a fork into the interior
  5. Season with pepper and spoon on the sauce, then top with cheese
  6. Turn on the broiler and crisp up the cheese for a few minutes: DON’T LEAVE THE TASK!

NOTE: If you are taking precooked potatoes out of the fridge, reheat them before baking; to be sure they are hot through-and-through when served.

Caramelized Sweet Potatoes with Parmesan with interiors cut into diamonds

VEGETARIAN VERSION: Use coconut oil and a 1/4 tsp. of smoked paprika, salt and pepper to replace the butter sauce. Top with toasted sesame seeds (black seeds will add a great color contrast.)

SAUCE #2 – Japanese Miso-Ginger

This is a real go-to sauce to enhance most any dish: plain veggies, light meat/fish dishes

  • garlic- 1 clove, chopped
  • ginger, fresh- 1-inch knob, peeled and grated
  • sugar- 1/2 tsp.
  • sweet miso- 1-1/2 TBS.
  • rice vinegar- 1 TBS.
  • vegetable oil- 1 TBS., neutral
  • toasted sesame oil- 1 TBS.
  • water- 1 TBS.


  • sesame seeds- 2 tsp.


Pound garlic and ginger in a mortar (or puree) until smooth and then stir in remaining ingredients to yield a thin sauce

Simmer the sauce and spoon over the cut potatoes at Step 5

With Beans and Cheddar for an Entree

Topped with Black Beans and Cheddar Served with Polish Sausage and Mustard

At Step 5 spoon on some grated cheddar and then a layer of room temperature cooked beans, and then another layer of cheese. Broil a few minutes and serve topped with fresh herb or chives

© 2021, Bill Hettig

One thought on “Twice Cooked Sweet Potatoes

  1. I just enjoyed the brown butter and sage sauce. The Italians found a triangulation of flavor amongst butter, sage, and sweet potato! Trust me, you are going to be eating a lot more sweet potatoes!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s