Goat cheese crumbles, sautéed balsamic onions and twice baked sweet potatoes make the perfect side dish or vegetarian dinner! #cleaneating #goatcheese #sidedish #sweetpotatoes #vegetarian

Twice Baked Sweet Potatoes with Balsamic Onions & Goat Cheese

Twice baked, savory sweet potatoes stuffed with creamy goat cheese, sautéed balsamic onions and rosemary. Vegetarian.
Course Side Dish
Cuisine American
Keyword vegetarian
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 99kcal
Author Stacey Eckert


Sweet Potatoes -

Filling -


  • Preheat the oven to 350 degrees. Line a tray with parchment paper.
  • 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.


Serving: 6g | Calories: 99kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Cholesterol: 2mg | Sodium: 68mg | Potassium: 26mg | Sugar: 2g | Vitamin A: 2.1% | Vitamin C: 1.6% | Calcium: 5.4% | Iron: 0.4%