The most delicious twice-baked savory sweet potatoes stuffed with creamy goat cheese, sautéed balsamic onions, and rosemary. Vegetarian and gluten-free.
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 paninis with balsamic onions. Travis loved the balsamic 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 simple loaded savory stuffed 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. That’s a win in my books!! 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 judgment. He did and I think the balsamic onions really did the trick for him!
What Spices are Good for Sweet Potatoes?
I usually do sweet (cinnamon) or savory (Italian) when it comes to sweet potatoes. This savory version is D-E-L-I-C-I-O-U-S!
Classic sweet potato flavor + creamy goat cheese + tangy balsamic onions + Italian seasonings all stuffed and baked into a super savory little boat! I use garlic powder, parsley, and rosemary to kick up the flavor– it works so well with sweet potatoes!
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.
What Toppings To Put On A Baked Sweet Potato?
Even though these stuffed sweet potatoes have all the ingredients mixed in the filling, I always sprinkle a little crumbled goat cheese, parsley, and balsamic vinegar on top to make a pretty presentation and to show what’s in them.
Every time I’ve made them for special occasions or dinner parties, everyone has loved them. I can definitely see them being the perfect addition to a Thanksgiving dinner!
Can You Eat The Skin Of A Sweet Potato?
We always eat the sweet potato skins! They’re loaded with fiber and taste good too. Just make sure that you scrub and wash the sweet potatoes really well before you bake them. Nobody wants to eat dirt.
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Twice baked, savory sweet potatoes stuffed with creamy goat cheese, sautéed balsamic onions and rosemary. Vegetarian.
- 3 medium sweet potatoes
- 1 + 2 Tbsp olive oil
Sweet Potatoes - Poke holes on all sides of each sweet potato. Rub the potatoes with olive oil and sprinkle with sea salt. Roast for 1 hour, or until easily pierced with a fork.
Remove the sweet potatoes from the oven, let them cool for 10 minutes or until you can safely handle them. Cut each potato in half and scoop out the insides into a large bowl but leave a thin layer to support the skin. Be very careful to not tear the skin.
Filling - (While the potatoes are roasting) Sauté the onions in 2 tbsp of olive oil for 5-8 minutes. Add the balsamic vinegar, stir to combine and cook for 1-2 additional minutes until all the vinegar has been absorbed.
Add the balsamic onions, garlic powder, dried rosemary, salt, pepper, and half of the goat cheese to the sweet potato filling. Mix until the cheese is fully combined. Scoop the mixture back into the potato skins, top with extra goat cheese, parmesan cheese, and a sprinkle of rosemary. Put the tray back in the oven for 15 minutes.
Remove the sweet potatoes from the oven, drizzle balsamic glaze over the top and a sprinkle of parsley to garnish.
Do you prefer a classic sweet potato with just a sprinkle of cinnamon or do you like a fully loaded sweet potato? What are your favorite toppings?