Description
These twice-baked sweet potatoes are filled with a savory mixture of sautéed vegetables, cheese, and herbs. A perfect side dish or vegetarian main that’s both hearty and flavorful.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, diced
- 1/2 cup mushrooms, finely chopped
- 1/4 tsp dried thyme
- 1/4 tsp smoked paprika
- 1/2 cup grated cheddar cheese
- 2 tbsp sour cream or Greek yogurt
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake on a baking sheet for 45–60 minutes, or until tender.
- While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Sauté onion, garlic, bell pepper, and mushrooms until soft. Stir in thyme, paprika, salt, and pepper. Remove from heat.
- Once sweet potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh, leaving a thin layer to maintain the shell shape.
- In a bowl, mash the scooped-out sweet potato. Mix in the sautéed vegetables, cheese, and sour cream until well combined.
- Spoon the filling back into the sweet potato skins. Place back on the baking sheet and bake for another 15–20 minutes, until heated through and slightly golden on top.
- Garnish with fresh parsley or chives before serving.
Notes
- Can be made ahead and reheated before serving.
- Use a mix of cheeses for more flavor variety.
- To make it vegan, use plant-based cheese and yogurt alternatives.
Nutrition
- Serving Size: 1 filled half potato
- Calories: 260
- Sugar: 7g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg