Stuffed Sweet Potatoes
Stuffed Sweet Potatoes are a great way to use extra sweet potatoes to make a hearty side dish. Healthier than traditional stuffed potatoes, this easy recipe features whole sweet potatoes baked and stuffed with a delicious mixture of mushrooms, cheddar cheese, bacon, and fresh herbs.
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This Stuffed Sweet Potatoes recipe is hearty and flavorful enough that they can be used as an easy meal on a busy weeknight. They also serve great as a lunch option for the next day! While we love regular potatoes, baked sweet potatoes provide nutrients vital to getting your daily values of vitamin A all the while being a low-calorie option.
Why You’ll Love this Recipe:
Nutritious and Satisfying: These stuffed sweet potatoes are packed with wholesome ingredients and can be enjoyed as a complete meal or a hearty side dish.
Simple, Flavorful Ingredients: A delicious combination of sautéed mushrooms, crispy bacon, and melted cheddar cheese creates a rich, savory filling.
Customizable Toppings: While the classic version is delicious, you can add black beans, red onion, fresh corn, or even ground beef or turkey for extra protein.
Crispy Skin Tip: Sweet potato skins don’t crisp up like regular baked potatoes, but increasing the cooking time or brushing with olive oil helps create a crispier texture.
Enhanced Flavor from Bacon Fat: Sautéing mushrooms in leftover bacon fat adds an extra layer of depth and richness to the dish.
Ingredients to Make Stuffed Sweet Potatoes:
- sweet potatoes. Choose medium to large sweet potatoes that are firm and free of blemishes. Smaller ones cook faster but may not hold as much filling.
- mushrooms. Use cremini, button, or portobello mushrooms for a deep, earthy flavor. Be sure to slice them evenly for even cooking.
- cheddar cheese. A sharp cheddar adds bold flavor, but you can substitute with gouda, Monterey Jack, or mozzarella for a different taste.
- bacon. Cooking the bacon until crispy enhances the texture and flavor. Save the rendered bacon fat to sauté the mushrooms for extra richness.
- heavy cream. Helps create a creamy, flavorful filling. If you prefer a lighter option, use half-and-half or whole milk.
How to Make Stuffed Sweet Potatoes:
- Preheat your oven to 400°F. Wash the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a knife.
- In a medium skillet, sauté the sliced mushrooms in any leftover bacon fat (or butter if needed) until golden and tender. Season with a pinch of salt and pepper.
- Add the bacon, cheddar cheese, heavy cream, chives and thyme to the skillet. Simmer until sauce begins to thicken then remove from heat.
- Once the sweet potatoes are cool enough to handle, cut them in half lengthwise and use a spoon to widen the opening. Spoon the filling back into the sweet potatoes, mounding it up slightly. Top with green onion and serve.
Recommended Equipment
Recipe Notes & Tips:
- Pierce the Sweet Potatoes Well: Before baking, poke several holes with a fork to allow steam to escape and prevent them from bursting in the oven.
- Use a Baking Rack: Placing the sweet potatoes on a wire rack over a baking sheet allows for even heat circulation, which can help crisp up the skin.
- Don’t Overfill the Potatoes: Mound the filling slightly, but avoid overstuffing, as it may spill out while baking or become too heavy for the sweet potato to hold.
- Double the Recipe for Meal Prep: Make extra stuffed sweet potatoes and store them in the fridge for quick, easy meals throughout the week.
- Add a Crunchy Topping: Sprinkle toasted nuts, breadcrumbs, or crispy fried onions on top for extra texture.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
How to Store:
Refrigerate: Allow the stuffed sweet potatoes to cool completely before placing them in an airtight container. Store in the refrigerator for up to 3 days.
Freeze: Wrap each stuffed sweet potato individually in plastic wrap or foil, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Preheat the oven to 350°F, place the sweet potatoes on a baking sheet, and heat for 15-20 minutes until warmed through. This method helps maintain the texture and prevents sogginess.
Store the Filling Separately: If you prefer fresh-baked sweet potatoes, store the filling in an airtight container and refrigerate for up to 3 days. When ready to serve, bake fresh sweet potatoes and reheat the filling in a skillet before assembling.
FAQs:
Yes, russet or Yukon gold potatoes can be used, but the flavor will be less sweet. Adjust the cooking time as needed since regular potatoes may take slightly longer to bake.
If the filling is too runny, let it simmer longer to reduce excess liquid. You can also add a small amount of mashed sweet potato to help thicken the mixture.
Yes, adding cooked ground beef, turkey, shredded chicken, or even black beans can make the dish more filling.
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Stuffed Sweet Potatoes
Ingredients
- 4 sweet potatoes
- 10 ounces mushrooms, sliced
- 1 cup cheddar cheese, shredded
- 1 cup bacon, cooked and chopped
- 1 cup heavy cream
- 2 teaspoons dried chives
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 400°F. Wash the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a knife.
- In a medium skillet, sauté the sliced mushrooms in any leftover bacon fat (or butter if needed) until golden and tender. Season with a pinch of salt and pepper.
- Add the bacon, cheddar cheese, heavy cream, chives and thyme to the skillet. Simmer until sauce begins to thicken then remove from heat.
- Once the sweet potatoes are cool enough to handle, cut them in half lengthwise and use a spoon to widen the opening. Spoon the filling back into the sweet potatoes, mounding it up slightly. Top with green onions and serve.
Nutrition
Notes
-
- Pierce the Sweet Potatoes Well: Before baking, poke several holes with a fork to allow steam to escape and prevent them from bursting in the oven.
- Use a Baking Rack: Placing the sweet potatoes on a wire rack over a baking sheet allows for even heat circulation, which can help crisp up the skin.
- Don’t Overfill the Potatoes: Mound the filling slightly, but avoid overstuffing, as it may spill out while baking or become too heavy for the sweet potato to hold.
- Double the Recipe for Meal Prep: Make extra stuffed sweet potatoes and store them in the fridge for quick, easy meals throughout the week.
- Add a Crunchy Topping: Sprinkle toasted nuts, breadcrumbs, or crispy fried onions on top for extra texture.
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Yummy!!
Wow this sauce is amazing! I tried it on the sweet potatoes and it was so good. Then I used the leftover sauce on some chicken, burgers, over eggs – amazing! This sauce is the boss!!! Sooooo good, it’s hard to stop eating it. Thank you for the recipe!
Love hearing that! Glad you liked it 😀