Twice-baked savory sweet potatoes stuffed with creamy goat cheese, sautéed balsamic onions, and rosemary. Vegetarian.
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 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. 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?”
Everyone Will Love Twice Baked Sweet Potatoes
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!
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 dried rosemary to kick up the flavor. I loved these sweet potatoes, and will definitely be adding them to our menu rotation. 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!
I could eat a few of these as a main course but they would also be a 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 lets people know what flavors are in it and it makes a really pretty presentation!
Isn’t that the perfect bite? A little goat cheese, a little balsamic glaze, and a spoonful of sweet potatoes. Nom nom nom nom.
I’ve been trying to work more vegetarian dishes into our weekly menu so some nights I’ll just eat a few of these sweet potatoes for dinner!
Popular Vegetarian Meals:
- Pesto spinach quinoa stuffed tomatoes
- The best vegetable lasagna soup
- Dairy-free spinach artichoke stuffed shells
- Lentil stuffed red cabbage rolls
- Italian lentil quinoa “meatballs”
- Loaded southwest breakfast tacos
- Vegetable shepherd’s pie with purple mashed potatoes
- 30-minute ginger cauliflower fried rice
- Clinton Kelly’s fabulous sweet potato burgers
- Dairy-free cashew cream spinach artichoke dip
- Southwest quinoa salad with avocado chipotle sauce
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.
Twice baked, savory sweet potatoes stuffed with creamy goat cheese, sautéed balsamic onions and rosemary. Vegetarian.
Poke holes on each side of each potato. Rub the potatoes with olive oil and sprinkle with sea salt. Roast for 1 hour, or until easily pierced with a fork.
While the potatoes are roasting, sauté the onions in 2 tbsp of olive oil for 10 minutes. Add balsamic vinegar, stir to combine. Cook for 1-2 additional minutes until all the vinegar has been absorbed.
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. Scoop out the insides into a bowl but leave a thin layer to support the skin. Be very careful to not tear the skin.
Add the balsamic onions, garlic powder, dried rosemary, salt, pepper, and 1 T of goat cheese to the sweet potato filling. Mix until 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 15-20 minutes.
Remove the sweet potatoes from the oven, drizzle balsamic glaze over the top and a sprinkle of parsley to garnish. Serve hot and enjoy!
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?
Never miss a Stacey Homemaker creation!
Add me on Snapchat (staceyhomemaker) to see what I’m cooking today!
You may also like…