Twice-Baked Sweet Potatoes with Savory Filling

Twice-Baked Sweet Potatoes with Savory Filling offer a delightful twist on the classic baked potato. These sweet potatoes are roasted until tender, scooped out, and mixed with a flavorful combination of cheese, herbs, and spiced meat or vegetables, then baked again for a golden, crispy finish.

Why You’ll Love This Recipe

This dish combines the natural sweetness of sweet potatoes with a hearty, savory stuffing that’s both nutritious and satisfying. It’s a perfect main dish for a vegetarian meal or a fantastic side dish for meats and roasts. The crispy cheese topping and aromatic herbs elevate it from simple to sensational.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Sweet potatoes
• Olive oil
• Onion, finely chopped
• Garlic, minced
• Cooked bacon or ground sausage (optional for non-vegetarian version)
• Cheddar cheese, shredded
• Parmesan cheese
• Fresh thyme or rosemary
• Salt
• Black pepper
• Panko breadcrumbs (optional for topping)

Directions

1. Preheat the oven to 400°F (200°C). Wash and dry sweet potatoes, prick with a fork, and bake for 45–60 minutes until tender.
2. Let the potatoes cool slightly, then slice them in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving the skins intact.
3. In a skillet, heat olive oil and sauté chopped onion and garlic until soft. Add cooked bacon or sausage if using.
4. Mash the sweet potato flesh and mix with the sautéed mixture, cheddar cheese, herbs, salt, and pepper.
5. Spoon the mixture back into the potato skins, top with Parmesan and breadcrumbs if desired.
6. Return to the oven and bake for another 15–20 minutes until the tops are golden and crispy.
7. Garnish with fresh thyme or chopped parsley before serving.

Servings and Timing

Servings: 4 (as a main) or 6–8 (as a side)
Prep Time: 15 minutes
Initial Bake Time: 45–60 minutes
Second Bake Time: 15–20 minutes
Total Time: About 1 hour 15 minutes

Variations

• Add black beans and corn for a Tex-Mex twist.
• Use feta or goat cheese instead of cheddar for a tangier flavor.
• Make it vegetarian by skipping meat and adding sautéed spinach or mushrooms.
• Spice it up with paprika, cayenne pepper, or chipotle powder.

Storage/Reheating

Store leftover twice-baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for 1–2 minutes. For best texture, avoid freezing once assembled.

FAQs

Can I prepare this recipe ahead of time?

Yes. You can fully prepare the stuffed potatoes and refrigerate them before the second bake.

Are these sweet potatoes suitable for vegetarians?

Yes, if you omit meat and use plant-based cheese if desired.

Can I freeze twice-baked sweet potatoes?

It’s best not to, as the texture of the filling may become watery when thawed.

What protein can I add for a full meal?

Cooked sausage, ground turkey, or shredded rotisserie chicken all work well.

Can I use regular potatoes instead?

Yes. Russet potatoes can be used, though the flavor and texture will differ.

How do I make the top extra crispy?

Use a combination of breadcrumbs and Parmesan, and broil for the last 2–3 minutes.

What herbs pair well with this dish?

Thyme, rosemary, and parsley complement the flavor of sweet potatoes beautifully.

Can I use leftover baked sweet potatoes?

Absolutely. Scoop and reheat the filling mixture before stuffing and baking.

What cheese is best for melting?

Cheddar, gouda, or mozzarella melt well and blend nicely with the sweet potato base.

Are sweet potatoes healthier than regular potatoes?

Sweet potatoes are rich in beta-carotene, fiber, and vitamins, making them a nutritious choice.

Conclusion

Twice-Baked Sweet Potatoes with Savory Filling bring the perfect blend of sweet, savory, and satisfying flavors to your table. Easy to prepare and incredibly versatile, they’re an ideal side dish or meatless main that’s both nourishing and indulgent.

Print