Stuffed Sweet Potatoes are a staple for many during the Thanksgiving season, and while the traditional dishes are always appreciated, sometimes it’s nice to switch things up a bit. That’s where these twice-baked stuffed potatoes come in – they are the perfect combination of sweet and savory and are sure to be a hit with your guests.
The recipe is simple, but the results are delicious. Start by baking your sweet potatoes until they are tender and soft on the inside. Then, scoop out the flesh and mix it with a blend of savory spices and cheeses, along with some crispy bacon and toasted pecans for added texture and flavor. Once the filling is complete, you can stuff it back into the potato skins and bake them once more until they are crispy and golden on the outside.
One of the best things about this recipe is that you can make the stuffed potatoes in advance. For this, you can skip the second baking process and simply cover the stuffed potatoes and refrigerate them for up to 24 hours. Then, when you’re ready to serve them, just bake them for the second time right before your guests arrive. This means you can spend more time socializing and enjoying the company of your loved ones, and less time in the kitchen on the day of your gathering.
In addition to being a great dish for Thanksgiving, these stuffed sweet potatoes are also perfect for other fall and winter gatherings. They are hearty and comforting and are sure to please even the most discerning palates.
How to make stuffed sweet potatoes
First, preheat your oven to 375°F (190°C), and prepare your potatoes by washing them and pricking them with a fork several times on all sides. Then, rub each potato with olive oil and place them on a parchment paper-lined baking sheet.
Bake the potatoes for 45-60 minutes, or until they are tender when pierced with a knife. While the potatoes are baking, cook your bacon in a large skillet over medium-high heat until it is crisp. Transfer the bacon to a plate lined with a paper towel to drain.
Once the potatoes are done, make a cut on top of each potato and scoop out the inside of each potato, transferring the flesh into a medium bowl. Add salt and nutmeg to the bowl, and stir them in. Next, add ¾ cup (75g) of cheese, cream cheese, and green onion to the mixture, as well as the crumbled bacon (reserving some crumbs for topping).
Next, divide the potato mixture back into the potato shells, and top each one with the remaining ¼ cup (25g) of cheddar cheese. Return the potatoes to the oven and bake for another 15-20 minutes, or until the cheese is melted and golden brown.
Before serving, sprinkle the remaining bacon, chopped toasted pecans, and green onion over the top of the stuffed sweet potatoes.
So why not give this recipe a try this season and see for yourself just how delicious it can be? Your guests are sure to be delighted with this new take on a classic favorite, and you’ll be glad you took the time to try something new and exciting in the kitchen. If you do try them out, make sure to tag me on Instagram, as I love seeing how they turned out for you. Enjoy!
Other sweet potato recipes you may like to try
If you are not a fan of the usual sweet potato and marshmallow casserole for Thanksgiving or if you just want to change things up, try this Roasted Sweet Potatoes with Goat Cheese and Candied Bacon, by slicing your sweet potatoes into rounds and roasting them in the oven for a simple, yet elegant side dish.
This Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip is one of the most impressive dishes you can prepare for holiday gatherings. The skillet consists of fluffy and soft homemade sweet potato bread rolls ring with a warm gooey melted cheese dip with toasted pecans, dried cranberries, and honey in the center.
This Sweet Potato Soufflé is one of the most comforting side dishes perfect for the fall season. It is the season of cozy, warm, delicious meals like this mashed sweet potato dish. With a crispy top and a light and fluffy interior, this flavorful souffle is best to serve hot right out of the oven.
Stuffed Sweet Potatoes
- 3 medium sweet potatoes (about 7-8 oz; 200-230g each)
- 3-4 slices bacon
- 1 cup (100g) Cheddar cheese , divided
- 1/4 cup (60g) cream cheese
- 2 tbsp (15g) green onion , chopped
- 1/2 tsp (3g) salt
- 1/4 tsp (1g) nutmeg
- 1/4 cup (25g) pecans , toasted
- Preheat the oven to 375°F (190°C).
- Wash the potatoes and prick with a fork several times on all sides.
- Rub each potato with olive oil and place on a parchment paper baking sheet.
- Bake for 45-60 minutes, or until tender when pierced with a knife.
- Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp. Transfer to a plate lined with a paper towel to drain.
- Make a cut on top of each potato and scoop out the inside of each potato and transfer into a medium bowl.
- Add salt and nutmeg, and use a fork to stir them in. Stir in ¾ cup (75g) cheese, cream cheese, green onion. Crumble the bacon and add it to the mixture. Leave some crumbs for topping.
- Divide the potato mixture back into the potato shells.
- Top with remaining ¼ cup (25g) cheddar cheese.
- Return to the oven and bake for another 15-20 minutes until the cheese is melted and golden brown.
- If you want to make these in advance, skip the second baking process, cover the stuffed potatoes and refrigerate for up to 24 hours, and only bake for the second time just before serving.
- Before serving, sprinkle the remaining bacon, chopped toasted pecans and green onion. Enjoy.