The holiday season is a time for gathering with loved ones and enjoying delicious meals. One dish that brings warmth and comfort to the table is the Holiday Stuffed Sweet Potato. This delightful recipe features tender sweet potatoes filled with a rich mixture of flavors, making it a perfect side dish or even a main course.
Why Make This Recipe
Holiday Stuffed Sweet Potatoes are not only visually appealing but also packed with flavor. The sweet and savory combination of ingredients, including bacon and cheese, creates a mouthwatering experience for your taste buds. Additionally, they are easy to prepare, making them an ideal choice for holiday feasts or family dinners.
How to Make Holiday Stuffed Sweet Potato
Ingredients:
- 4 x 300g / 10oz sweet potatoes (skin on, washed and dried)
- 1/2 tsp cooking / kosher salt
- 4 tbsp unsalted butter
- 5 tbsp pecan nuts
- 200g / 7 oz streaky bacon (chopped, optional)
- 1 1/2 cups colby cheese (shredded)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp cooking / kosher salt
- 1/2 cup panko breadcrumbs
- 2 tbsp sage leaves (finely chopped)
Directions:
- Preheat the oven to 200°C / 400°F (180°C fan forced).
- Bake – Prick the skin of the sweet potatoes about 15 times with a fork. Place them on a foil-lined baking tray and bake for 75 minutes or until soft throughout (check with a butter knife).
- Scoop – Once the potatoes are cooked, allow them to cool for 10 minutes for easier handling. Cut each potato in half lengthwise and scoop out the flesh, leaving a 0.5cm (0.2″) wall (use a tea towel if they are hot). Place the flesh in a bowl.
- Stuffing – Mash the potato flesh with a fork. Then, add the browned butter, 1/2 tsp salt, pepper, garlic powder, onion powder, and paprika. Add in half of the pecans, bacon, and cheese (the rest will be used for toppings). Mix until combined.
- Stuff – Place the halved sweet potatoes back on a lined baking tray and stuff each half with the filling. Sprinkle with the remaining cheese and bake for 25 minutes until the cheese is melted.
- Crunchy topping – Top with the reserved pecans, bacon, and panko mixture. Bake for another 3 to 4 minutes.
- Rest and serve – Allow to rest for 5 minutes before serving.
How to Serve Holiday Stuffed Sweet Potato
These stuffed sweet potatoes can be served as a main dish or a hearty side. Pair them with roast meats, salads, or enjoy them on their own. Garnish with extra sage or fresh herbs for a pop of color.
How to Store Holiday Stuffed Sweet Potato
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips to Make Holiday Stuffed Sweet Potato
- For extra flavor, try adding your favorite spices or herbs to the stuffing mix.
- Use different cheeses for a unique twist on the classic recipe. Cheddar or mozzarella can work well too.
- Pre-cook the bacon to reduce the final cooking time and ensure it’s crispy.
Variation
You can make this recipe vegetarian by omitting the bacon and adding more vegetables, such as spinach or mushrooms, to the stuffing.
FAQs
1. Can I make stuffed sweet potatoes ahead of time?
Yes, you can prepare the stuffing and sweet potatoes in advance. Just assemble and bake them right before serving.
2. Can I freeze the stuffed sweet potatoes?
Yes, you can freeze them before baking. Thaw them in the refrigerator overnight and bake as directed.
3. What can I substitute for pecans?
If you have nut allergies or don’t like pecans, you can use sunflower seeds, pumpkin seeds, or even skip them altogether.
Enjoy your delicious Holiday Stuffed Sweet Potato and make your gatherings even more special this season!
Holiday Stuffed Sweet Potato
Ingredients
Sweet Potatoes
- 4 pieces 300g / 10oz sweet potatoes (skin on, washed and dried)
Stuffing Ingredients
- 0.5 tsp cooking / kosher salt For the sweet potato flesh mixture
- 4 tbsp unsalted butter Brown the butter for stuffing
- 5 tbsp pecan nuts Chopped, half for stuffing and half for topping
- 200 g streaky bacon Chopped, optional
- 1.5 cups colby cheese Shredded, half for stuffing and half for topping
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.25 tsp paprika
- 0.25 tsp cooking / kosher salt Additional for stuffing
- 0.5 cup panko breadcrumbs For a crunchy topping
- 2 tbsp sage leaves Finely chopped, for flavor
Instructions
Preparation
- Preheat the oven to 200°C / 400°F (180°C fan forced).
- Prick the skins of the sweet potatoes about 15 times with a fork. Place them on a foil-lined baking tray and bake for 75 minutes or until soft throughout.
Stuffing and Baking
- Once the potatoes are cooked, allow them to cool for 10 minutes for easier handling. Cut each potato in half lengthwise and scoop out the flesh, leaving a 0.5cm wall.
- Mash the potato flesh with a fork and add browned butter, 1/2 tsp salt, pepper, garlic powder, onion powder, and paprika.
- Mix in half of the pecans, bacon, and cheese.
- Stuff each sweet potato half with the filling and sprinkle with remaining cheese. Bake for 25 minutes until the cheese is melted.
- Top with reserved pecans, bacon, and panko mixture and bake for another 3 to 4 minutes.
Serving
- Allow to rest for 5 minutes before serving.
