These delicious twice-baked stuffed sweet potatoes are filled with a savory combination of creamy goat cheese, sautéed balsamic onions, and parmesan cheese.
These easy to make, twice-baked savory stuffed sweet potatoes are the perfect side dish to serve with any meal! You're going to love the creamy and tangy sweet potato goat cheese filling, it's absolutely addicting!
How To Make It - Step by Step Instructions
Step #1 - Bake The Sweet Potatoes: Preheat the oven to 400 degrees. Line a large baking tray with parchment paper.
Use a knife to poke a couple of holes in each sweet potato. (If you don't pierce the potato it might explode while it's baking in the oven.) Place the sweet potatoes on the tray and bake for 45 minutes to 1 hour (depending on how large the sweet potatoes are) or until you can easily pierce the potato with a knife.
Step #2 - Saute The Onions: (Do this step while the sweet potatoes are roasting) Sauté the onions in 2-3 tbsp of low-sodium vegetable broth (or olive oil) in a large pan over medium heat for 5-8 minutes or until the onions are soft.
Step #3 - Make The Filling: Remove the sweet potatoes from the oven and let them cool for 10 minutes or until you can safely handle the potatoes. Cut each potato in half and carefully scoop out the insides into a large bowl. Don't scoop out the sweet potato all the way to the skin. Leave a thin layer of sweet potato to support the skin because you need the skins to stay intact so you can stuff them again after you make the filling.
Step #4 - Stuff The Sweet Potatoes: Scoop the mixture back into the potato skins and top each sweet potato half with small dollops of goat cheese (use the rest of the block) and parmesan cheese. Put the tray back in the oven for 10 minutes to warm the cheese.
Remove the sweet potatoes from the oven, drizzle balsamic glaze over each one, and garnish with a sprinkle of chopped parsley or chives.
Can I Eat the Skins?
Yes, you should definitely eat the sweet potato skins because they're loaded with fiber! Just make sure you scrub the sweet potatoes with a potato scrub brush (this is what I use, it makes scrubbing potatoes so much easier and quicker) before you bake them.
Serving Suggestions
You can serve these savory stuffed sweet potatoes as a side dish to white bean chili, hearty cabbage soup, or lemon garlic cabbage steaks. These sweet potatoes would be the perfect addition to your Thanksgiving or Christmas meal!
Can I Prep it Ahead of Time?
If you'd like to prep these sweet potatoes ahead of time, you can bake the sweet potatoes, make the filling, stuff the potatoes and then refrigerate them. Since the filling is going to be cold you will need to bake the sweet potatoes the second time a little bit longer than 10 minutes to heat them all the way through.
How Long Does it Last in the Refrigerator?
Store the leftover sweet potatoes in an airtight container in the fridge for 3-4 days.
How to Reheat It
When you're ready to reheat the sweet potatoes, you can warm them up in the microwave, or you can put them on a baking tray or in an oven-safe dish and cover them with parchment paper. Bake at 350 degrees for 10-15 minutes or until warmed through.
Notes & Substitutions
- To make this twice-baked sweet potato recipe vegetarian, substitute vegan parmesan cheese. To make it vegan, omit the goat cheese and substitute vegan parmesan cheese.
- Use balsamic glaze, not balsamic vinegar. The glaze is much thicker and more concentrated than the vinegar.
- Sweet Potato Options: You can use garnet, jewel, or purple sweet potatoes for this recipe. You could also use russet potatoes if you don't like sweet potatoes.
- Goat Cheese Substitution: Feta cheese can be used instead of goat cheese.
Success Tips
- Look for medium-sized sweet potatoes that are uniform in size so they cook evenly and for the same amount of time.
- Make sure to pierce the sweet potatoes before baking them so they don't explode in the oven.
- Store the leftover stuffed sweet potatoes in an airtight container for 3-4 days. When you reheat the leftovers, cover it with a piece of foil or parchment paper to stop it from burning the edges and drying out the goat cheese.
Want More Sweet Potato Recipes?
Vegan Sweet Potato Peanut Noodles
Broccoli and Cheese Stuffed Sweet Potatoes
One-Pot Sweet Potato Lentil Chili
Twice Baked Stuffed Sweet Potatoes
Equipment
- Large Baking Tray
- Large Mixing Bowl
Ingredients
- 3 medium sweet potatoes
- 2-3 tbsp low-sodium vegetable broth (or olive oil)
- 1 medium onion diced
- 1 ½ tbsp balsamic vinegar
- 2 garlic cloves minced
- ½ tsp Italian seasoning
- sea salt and pepper to taste
- ¼ cup parmesan cheese
- 4 oz goat cheese
- 2 tbsp balsamic glaze
- 1 tbsp parsley or chives chopped
Instructions
- Preheat the oven to 400 degrees. Line a large baking tray with parchment paper.
- Use a knife to poke a couple holes in each sweet potato. (If you don't pierce the potato it might explode while it's baking in the oven.) Place the sweet potatoes on the tray and bake for 45 minutes to 1 hour (depending on how large the sweet potatoes are) or until you can easily pierce the potato with a knife.
- (Do this step while the sweet potatoes are roasting) Sauté the onions in 2-3 tbsp of low-sodium vegetable broth (or olive oil) in a large pan over medium heta for 5-8 minutes or until the onions are soft.
- Add the minced garlic cloves, balsamic vinegar, and Italian seasonings. Stir to combine and cook for 1-2 minutes until all the vinegar has been absorbed and the garlic is fragrant.
- Remove the sweet potatoes from the oven and let them cool for 10 minutes or until you can safely handle the potatoes. Cut each potato in half and carefully scoop out the insides into a large bowl. Don't scoop out the sweet potato all the way to the skin. Leave a thin layer of sweet potato to support the skin because you need the skins to stay intact so you can stuff them again after you make the filling.
- Add the balsamic onions and half of the goat cheese to the sweet potato filling in the bowl. Mix until the cheese is fully combined into the sweet potatoes. Taste and season with salt and pepper.
- Scoop the mixture back into the potato skins and top each sweet potato half with small dollops of goat cheese (use the rest of the block) and parmesan cheese. Put the tray back in the oven for 10 minutes to warm the cheese.
- Remove the sweet potatoes from the oven, drizzle balsamic glaze over the top and garnish with a sprinkle of parsley or chives.
Notes
- Look for medium-sized sweet potatoes that are uniform in size so they cook evenly and for the same amount of time.
- Make sure to pierce the sweet potatoes before baking them so they don't explode in the oven.
- Make sure that you scrub the sweet potatoes before you bake them so you can eat the skin. It's a great source of fiber!
- If you'd like to make it vegetarian, substitute vegan parmesan cheese. If you'd like to make it vegan, omit the goat cheese and parmesan cheese.
- Depending on how big your sweet potatoes are will determine whether you need to cook them for 45 minutes - 1 hour.
- Store the leftover stuffed sweet potatoes in an airtight container for 4-5 days. When you reheat the leftovers, I would cover it with a piece of foil or parchment paper to stop it from burning the edges and drying out the goat cheese.
Nutrition
*This recipe was originally posted on 8/31/15, but I updated it on 9/6/20.
Delicious! “Restaurant quality” was my husband’s review! I made my own balsamic glaze by finding a simple recipe. I otherwise followed the recipe as stated and it turned out perfectly! I served with a a side of green beans.
Thank you! I'm so glad you both liked it!
I prepared your balsamic onion sweet potato recipe last night, the results were heavenly. What a flavor sensation. It will be one of my go to recipes for sweet potatoes from now on. Thanks for sharing....loved it.
Hi, Gloria! I'm so glad that you enjoyed it! I think it's pretty heavenly too! =) Thank you so much for letting me know that you liked the recipe!
This sounds like such an irresistible combination of flavors! Luckily, my boyfriend is a huge fan of sweet potatoes, so I won't have any trouble convincing him. I'm looking forward to trying these!
They're one of our favorite side dishes, cakepants! I hope you both enjoy them! =)
When you say "balsamic glaze" is that just more balsamic vinegar? Balsamic vinegar reduced down? A completely different product? I feel like this is a stupid question. Haha
Not a stupid question at all! Balsamic glaze is just balsamic vinegar that has been reduced down. I buy it pre-made, but you can easily make it yourself! I don't have a recipe for it on my blog but I'm sure you can find one on pinterest! Good luck! =)
Stacey, these look delicious! I'm planning on making them for a dinner party. I'd like to do some of the prep in advance. Do you think o could prep the potatoes up until the last step and refrigerate for a day or two, then pop them into the oven before serving?
Hi Karen!
I haven't tried it that way, but I would think they would still turn out! Let me know how it goes! =)
How did it turn out, Karen? I have to travel for tg and was hoping to made these ahead of time!
After my husband's first bite he turned to me and said, "This is the most delicious thing you have ever made. Or possibly the most delicious thing that anyone has ever made." I have zero doubt that these will become regular visitors in our kitchen. Thanks for sharing such a scrumptious and easy dish!
Thank you so much for letting me know, Allie! It makes me so happy to hear that you both loved the sweet potatoes as much as we do!!! =)
Stacey.....each one of your fabulous recipes are keepers!! I want to make them all right now!!! Especially this latest Sweet Potato Lentil Chilii recipe. Yum!!!
Oh man, these look lovely!!
Thank you, Jenni!
How yummy! I love sweet potatoes!
Thank you! Me too!
Wow! These look heavenly and I just got a big bag of sweet potatoes I need to use! So glad I ran across this! Pinning!! 🙂
Thank you! Yay for Perfect timing!
These look absolutely delicious! i've never even had goat cheese and i know they taste good! lol Thanks for the Friday night dinner inspiration 🙂
Thank you, Tiffany! Anytime, I hope you love them as much as I do! Happy Friday!
Wow these look delicious! I love twice baked potatoes and my mom alway made them for Thanksgiving. I have a lot of goat cheese in my fridge and I'm thinking this will be the perfect way to use some of it up! Pinning for later 🙂
Thanks! Perfect timing! Pile on that goat cheese, you can never use too much!
Oh my GOD! This looks so delicious. I'm saving this for my Thanksgiving dish.
Sarah Noel | http://www.sarahsmirks.com
Thanks Sarah! I was thinking the same thing! It would be a perfect side dish at Thanksgiving!
This sounds so good! I'm trying to eat more sweet potatoes and will definitely be giving this recipe a try!
Thank you! I hope you love it too!
Holy yum. I'm droolin' over here! I love sweet potatoes and goat cheese.. such a delicious combo! These look inredible!
Thank you! It's one of my favorite combos too!
These look so savory and delicious! Can't wait to make them!
Thanks, I hope you love them too!
Wow! These look amazing! I love sweet potatoes and can't wait for them to come into season so I can eat them all the time! I will have to give this recipe a try! Thanks so much!
Thank you! Same here, I use them in so many different recipes!
wow, this looks easy. I will give it a try! 🙂
They're so easy to make! Thanks!