Holiday Stuffed Sweet Potato
User Reviews
5
Holiday Stuffed Sweet Potato
Description
Holiday Stuffed Sweet Potato begins by baking whole sweet potatoes until soft. The flesh is then scooped out and mashed with butter, kosher salt, black pepper, garlic powder, onion powder, and paprika. This mash is combined with pecans, streaky bacon, and shredded Colby cheese, creating a rich and flavorful filling.
The stuffed potato halves are topped with reserved cheese, pecans, chopped sage, bacon, and panko breadcrumbs before returning to the oven to melt the cheese and add a crunchy golden finish. The dish balances the natural sweetness of the potato with savory and smoky accents from the bacon and cheese, accented by fragrant sage.
These stuffed sweet potatoes make a satisfying holiday side or an impressive addition to a festive meal. The mixture of creamy filling and crunchy topping adds textural interest, while the seasoning blend complements the potato's natural flavor.
Notes highlight that nuts like almonds or walnuts can substitute pecans; cheese types such as cheddar or Swiss may be used; fresh sage is preferred over dried for best flavor; and the bacon can be omitted for a vegetarian option with parmesan added to compensate. The potatoes can be assembled ahead and baked later, and leftovers keep up to 4 days refrigerated.
Ingredients
- 4 x 300g / 10oz sweet potato skin on, washed and dried
- 1/2 tsp kosher salt cooking salt
- 4 tbsp butter unsalted
- 5 tbsp pecan Note 2
- 200g / 7 oz streaky bacon , chopped (Note 5 to omit)
- 1 1/2 cups colby cheese , shredded (Note 3)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
Panko topping:
- 1/4 tsp kosher salt cooking salt
- 1/2 cup panko breadcrumbs
- 2 tbsp sage finely chopped (Note 4, leaves
Instructions
- Preheat oven to 200°C / 400°F (180°C fan forced).
- Bake - Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).
- Scoop - Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.
- Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.
- Stuff - Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.
- Crunchy topping - Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes
- Rest for 5 minutes then serve!
Stuffing & topping components
- Prepare these while the potatoes are baking.
- Browned butter - Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.
- Toast pecans - Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.
- Crispy bacon - Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.
- Golden panko - Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.
Notes
- Sweet potato size variations are fine; topping and filling quantities accommodate around 1.2kg (2.4lb) total.
- Substitute pecans with almonds, walnuts, macadamia, or other preferred nuts.
- Cheese alternatives include cheddar, Gruyère, Monterey Jack, or Swiss; if using mozzarella, add parmesan for extra flavor and salt.
- Fresh sage is best for the topping; rosemary or parsley can be used as substitutes if needed.
- Omit bacon if preferred; add parmesan to filling and topping to maintain flavor balance.
- You can prep and stuff potatoes in advance then bake the next day; leftovers keep well for up to 4 days.
User Reviews
Overall Rating
5
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