Twice-Baked Sweet Potato with Vegemite Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet potatoes baked until soft, then filled with a savory Vegemite butter for a uniquely Australian umami twist. This australian-inspired vegetarian ready in about 80 minutes pairs large sweet potatoes, unsalted butter, softened, Vegemite for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 65 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pierce 4 large sweet potatoes several times with a fork and place them on a baking tray. Bake for 45-50 minutes until tender when pierced with a knife.
  2. Step 2: Remove sweet potatoes from oven and let cool slightly until safe to handle. Cut each potato in half lengthwise and carefully scoop out the flesh into a bowl, leaving about 1/4-inch thick shell intact.
  3. Step 3: In the bowl with sweet potato flesh, add 6 tbsp softened unsalted butter, 2 tsp Vegemite, 1/4 cup sour cream, 1/2 tsp salt, and 1/4 tsp black pepper. Mash together until smooth and creamy.
  4. Step 4: Spoon the Vegemite butter mixture back into the sweet potato shells, dividing evenly.
  5. Step 5: Return filled sweet potatoes to the baking tray and bake for an additional 15 minutes until heated through and slightly golden on top.
  6. Step 6: Garnish each half with 2 tbsp chopped fresh chives before serving.

Frequently asked questions

How long does Twice-Baked Sweet Potato with Vegemite Butter take to make?

Total time is about 80 minutes (15 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Twice-Baked Sweet Potato with Vegemite Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large sweet potatoes from drying out.

Can I substitute ingredients in Twice-Baked Sweet Potato with Vegemite Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Twice-Baked Sweet Potato with Vegemite Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Twice-Baked Sweet Potato with Vegemite Butter vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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