Twice baked, savory sweet potatoes, stuffed with creamy goat cheese, sautéed balsamic onions and rosemary.
I love sweet potatoes.
Of course, Travis doesn’t like them too much. Isn’t that how it always works?
I’m constantly trying to find new ways to camouflage them into something delicious, that he will eat without making a face. Last week, I made butternut squash panini’s with balsamic onions. Travis loved the onions in the sandwich. So, I thought, why not mix those same balsamic onions into the sweet potato filling with lots of creamy goat cheese.
Who wouldn’t like loaded, savory, sweet potatoes, right?
It worked! It worked! It worked!!
Travis said they were delicious, and he didn’t make a face while he ate them. Although, as he walked up to the table, I saw him narrowing his eyes at the sweet potatoes, and he pointed to them and said,
“Um, what are those?”
I told him to try it first before he made a snap judgement. He did and I think the balsamic onions really did the trick for him! They still have the classic sweet potato flavor, but they’re super creamy because of the goat cheese, and the balsamic onions give it a savory tang. I also added garlic powder and rosemary to kick up the flavor. I loved these potatoes, and will definitely be adding them to our menu rotation.
I could eat a few of these as a main course but they would also be perfect side dish to roasted chicken, grilled salmon, or pork loin. You can’t really see the balsamic onions, because they’re diced and mixed into the sweet potatoes. Drizzling some balsamic glaze over the top, let’s people know what flavors are in it, and it makes a really pretty presentation!
Adding balsamic vinegar to the onions right before they’re done cooking, gives them such a unique flavor that I haven’t had anywhere else. You get the caramelized onion flavor with the surprise balsamic tang, that goes perfectly with the roasted sweet potatoes.
- 3 Medium sweet potatoes
- 1 Medium yellow onion, diced
- 1½ T Balsamic vinegar
- 3 T Olive oil
- ½ t Garlic powder
- ½ t Rosemary, dried
- ¼ Cup Parmesan cheese
- 2 T Goat cheese
- 2 T Balsamic glaze
- Sea salt and pepper
- Parsley for garnish
- Preheat the oven to 350 degrees. Line a tray with parchment paper.
- Scrub the sweet potatoes. Using a fork, poke holes on each side of each potato. Rub with olive oil and sprinkle with sea salt. Roast for 1 hour, or until easily pierced with a fork.
- While potatoes are roasting, dice the onion and sauté until caramelized in a large pan, 8-10 minutes. Add balsamic vinegar, stir to combine. Cook for 1-2 additional minutes, until all vinegar has been absorbed.
- Remove sweet potatoes from the oven, let cool for 10 minutes. Cut each potato in half. Scoop out the insides into a bowl, but leave a layer to support the skin. Be very careful to not tear the delicate skin.
- Add the balsamic onions, garlic powder, dried rosemary, and 1 T of goat cheese to the sweet potatoes. Season with salt and pepper. Mix until cheese is fully combined. Scoop mixture back into the potato skins, top with extra goat cheese, parmesan cheese, and a sprinkle of rosemary. Put back in the oven for 15-20 minutes.
- Remove from the oven, drizzle balsamic glaze over the top and a sprinkle of parsley to garnish. Serve hot and enjoy!
Isn’t that the perfect bite? A little goat cheese, a little balsamic glaze, and a spoonful of sweet potatoes. Nom nom nom nom.
Do you prefer a classic sweet potato with just butter and a sprinkle of cinnamon, or do you like a fully loaded sweet potato? What are your favorite toppings?
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