Holiday Stuffed Sweet Potato
A delightful dish featuring tender sweet potatoes filled with a rich mixture of flavors, perfect for holiday feasts or family dinners.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.