Twice Baked Stuffed Sweet Potatoes
These delicious twice baked stuffed sweet potatoes are filled with a savory combination of creamy goat cheese, sautéed balsamic onions, and parmesan cheese. Gluten-free.
Servings 6 servings
Large Baking Tray
Large Mixing Bowl
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 rect 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.
- 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!
- This stuffed sweet potato recipe is naturally gluten-free, oil-free, soy-free, and nut-free. 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.
- 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.
- Balsamic glaze is not the same as balsamic vinegar, it's much thicker and more concentrated. This is my favorite balsamic glaze.
- 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 them 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.
- 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.
Serving: 6g | Calories: 184kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 200mg | Potassium: 408mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16260IU | Vitamin C: 4.4mg | Calcium: 118mg | Iron: 1.2mg