Twice baked sweet potatoes, you say? Yes! And this recipe is so good.
I usually like my sweet potatoes sweet, but sometimes I like them savory, like in this recipe below and in my Sweet Potato Hash Browns. This recipe below was inspired by my friends when they were making twice baked white potatoes the other night. They had gotten through most of the recipe and said, “What is it missing?” I answered “an egg for binding!” They praised the idea, and their potatoes came out amazing.
My friends served theirs with steak and asparagus. Pretty fancy! You could serve this with my Eye of Round Steak Recipe, maybe a side salad, or maybe some Brussel sprouts.
Feel free to get creative with the toppings! Bacon, chives and goat cheese blend really well together. I like goat cheese in these, because I think cheddar or regular is a bit strange with sweet potatoes, but you can change it to another cheese or omit the cheese completely. If you eat white potatoes as well, these Twice Baked Sweet Potatoes could be made with white potatoes. Regular potatoes make it a heavy side dish, in my opinion, so lighten it up with a lighter entree (like grilled chicken versus a big ole steak).
Basically this recipe is bake, remove some sweet potato, make a yummy mash, re-stuff, and bake again. I hope you followed that, but if not the recipe is below!
- 3 medium-large sweet potatoes
- 6 tbsp. butter, room temperature
- 1/2 cup minced green onions
- Sea salt and ground black pepper
- 1 large egg, slightly beaten
- 4 oz. goat cheese, diced
- Preheat oven to 400 degrees and line a cookie sheet with foil.
- Rinse and scrub the potatoes. Cut a few slits in each potato. Place potatoes on cookie sheet. Bake for about 50 minutes to an hour until very soft when pierced with a fork. Let sit for 10 minutes until cool enough to handle.
- Heat 2 tbsp. butter in a small skillet over medium heat. Add the green onions and sauté for 3-5 minutes until soft.
- Cut the potatoes in half lengthwise and scoop out the warm potato with a teaspoon into a medium bowl, being careful to leave a 1/2 inch of sweet potato in the shell. Sprinkle the shells with salt and pepper. Add the remaining 4 tbsp. butter to the bowl with sweet potato and mash with a fork. Add the egg, green onions, goat cheese, 3/4 tsp. salt and 1/4 tsp. pepper and mix together. Spoon the mixture evenly into the sweet potato shells and bake for 20-30 minutes, until puffed and lightly browned.