Make your sweet potatoes extra delicious by adding savory sauteed green onion,
Parmesan cheese, and bacon -- and baking them twice! Twice-Baked Sweet Potatoes are a fabulous way to enjoy sweet potato deliciousness, and a perfect side
for Thanksgiving, Christmas, or any everyday meal.
So many sweet potato recipes are super sweet, but not this one! With bacon,
green onion, and Parmesan as the main flavor builders, this is one
deliciously savory way to enjoy those sweet potatoes. And let me just say,
when those tasty savory ingredients combine with the sweet potato, they
create truly amazing flavor in every bite.
I will admit, after snitching a spoonful when mixing up the filling for
these Twice-Baked Sweet Potatoes the first time I made them, I was
underwhelmed and disappointed at its seeming lack of the wonderful flavor I
was expecting. When combining sweet potato pulp, sauteed green onion,
Parmesan, and bacon, you'd expect a powerful flavor punch, right? -- And
that expected powerful flavor punch just wasn't there.
Make your sweet potatoes extra delicious by adding savory sauteed green onion, Parmesan cheese, and bacon -- and baking them twice!
But when the filled sweet potatoes are baked for their second time,
something A-MAZING happens with that flavor! That second baking time, all
the flavors get time to meld together, transforming the filling into a
delectable sweet potato delight.
Twice Baked Sweet Potatoes make for a perfect side dish for Thanksgiving and
Christmas dinner. But oh, they're fabulous for any EVERYday dinner, too.
What's to Love About This Recipe?
- Fabulous flavor - Sauteed green onion, Parmesan cheese, and crumbled bacon combine with the sweet potato to create truly amazing flavor in every bite.
- Savory way to enjoy those sweet potatoes - So many sweet potato recipes are super sweet, but not this one! With bacon and green onion as the main flavor builders, this is one deliciously savory way to enjoy those sweet potatoes.
- Pretty presentation - With these little beauties being "naturally packaged" in individual servings, they make for one nice and pretty presentation. -- Whether they're served up directly on their baking sheet or transferred onto a platter.
- Can be assembled ahead - Assemble the stuffed potatoes the day before, up to the point of their second baking, and then bake them up right before serving for make-ahead convenience.
- Perfect for holiday AND everyday meals - Twice Baked Sweet Potatoes make for a perfect side dish for Thanksgiving and Christmas dinner, but are fabulous for EVERYday dinner, just the same!
Twice-Baked Sweet Potatoes Ingredients:
There's no long list of ingredients here. -- Believe it or not,
Twice-Baked Sweet Potatoes take just 4 ingredients (+ some salt &
pepper) to make. To whip up a batch of these tasty little beauties, you'll
need:
- Sweet potatoes - The star of the show. Choose small- to medium-sized sweet potatoes for the best result and manageable portion sizes. Large sweet potatoes can get unwieldy when working with them to hollow out and re-stuff.
- Bacon - Brings a smoky flavor element and bacon deliciousness to the filling that pairs wonderfully with the sweetness of the sweet potato.
- Green onions - Sauteed in the bacon's fat, green onion lends mild onion flavor and further builds the dish's savory flavors.
- Parmesan cheese - Grated Parmesan works best to blend nicely into the filling, however shredded Parmesan works fine as well.
- Salt & pepper - Seasons and enhances the sweet potato filling's flavor.
How to Make Twice-Baked Sweet Potatoes:
The first step in preparing a pan of Twice-Baked Sweet Potatoes is to bake
the sweet potatoes for the first time. To do this, wash the sweet potatoes
and, leaving them whole, place them on a baking sheet. Pop them in the
oven and bake the sweet potatoes until they're fork tender, which will take about
45 minutes to an hour.
Let the sweet potatoes rest for 30 minutes to cool a bit. Then,
cut potatoes in half lengthwise. Scoop out the pulp, leaving the skins
intact with about a 1/4-inch layer of pulp inside for stability. Set the
skins aside on a baking sheet.
Place the scooped-out sweet potato pulp in a mixing bowl. Add some
sauteed green onions, crumbled bacon, Parmesan cheese, salt, and pepper
to the sweet potato pulp and mash everything together well.
Spoon the sweet potato mixture back into the reserved potato skins.
Sprinkle some grated Parmesan cheese evenly over the tops.
Pop the filled sweet potatoes back in the oven to bake for the second
time, baking until the cheese is melted and the filling is heated through. Once out
of the oven, sprinkle the sweet potatoes with a little more chopped green onion and crumbled bacon for
garnish.
Then serve the sweet potatoes up and enjoy!
Want to make Twice-Baked Sweet Potatoes in advance? -- No problem.
Assemble the stuffed potatoes the day before, up to the point of their
second baking, and then bake them up right before serving for make-ahead
convenience.
With their amazing flavor, Twice-Baked Sweet Potatoes are a fabulous way to enjoy sweet potato deliciousness. They make for a
perfect side dish for Thanksgiving, Christmas, or any everyday
meal.
Check out these other tasty potato & sweet potato comfort food dishes:
Thank you for stopping by The Kitchen is My Playground. We'd love to
have you back soon!
Yield: 8 sweet potato halves
Twice-Baked Sweet Potatoes
Make your sweet potatoes extra delicious by adding savory sauteed
green onion, Parmesan cheese, and bacon -- and baking them twice!
Twice-Baked Sweet Potatoes are a fabulous way to enjoy sweet
potato deliciousness, and a perfect side for Thanksgiving,
Christmas, or any everyday meal.
Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour
Ingredients
- 6 small or medium-sized sweet potatoes
- 8 slices bacon, cooked & crumbled
- 2 T. reserved bacon fat from cooking the bacon
- 1/4 c. chopped green onion
- 1 1/2 c. grated Parmesan cheese, divided
- 1/2 tsp. salt
- 1/2 tsp. pepper
Instructions
- Place sweet potatoes on a baking sheet. Bake at 350℉ until fork tender, about 45 minutes to an hour. Let potatoes rest for 30 minutes.
- Cut potatoes in half lengthwise. Scoop out the pulp, leaving the skins intact with about a 1/4-inch layer of pulp inside (for stability). Set skins aside. Place the pulp in a mixing bowl.
- Set aside a little bit of chopped green onion and crumbled bacon to sprinkle on top of the sweet potatoes as garnish.
- Heat the reserved bacon fat in a pan over medium heat. Cook the green onion in the bacon fat until softened, about 1 to 2 minutes. Add green onions, crumbled bacon, 1 cup Parmesan cheese, salt, and pepper to the sweet potato pulp; mash together well.
- Spoon sweet potato mixture into 8 of the reserved potato skins, discarding the remaining 4 skins. Sprinkle the remaining 1/2 cup Parmesan cheese evenly over the tops.
- Bake at 350℉ until heated through and cheese is melted, about 30 to 45 minutes.
- Garnish with reserved chopped green onion and crumbled bacon.
- NOTE: Want to make Twice-Baked Sweet Potatoes in advance? -- No problem. Assemble the stuffed potatoes the day before, up to the point of their second baking, and then bake them up right before serving for make-ahead convenience.
Yum! I love sweet potatoes. I made some twice baked sweet potatoes last year, but they had a sweet filling (orange cinnamon). I would love to try some with a savory filling. Pinning!
ReplyDeleteAwesome! I can't wait to try. We love double baked potatoes, but these sweet potatoes are going to be wonderful.
ReplyDeleteyum! these look so tasty! husb would love them! :)
ReplyDeleteMy son loves sweet potatoes! I'm definitely going to have to try these!
ReplyDeleteThese look delicious, I like the idea of baking them twice - I'll have to give that a try!
ReplyDeleteThese look wonderful! My family is hit or miss on sweet potatoes so I will have to give these a try to see if the savory twist is what they are looking for. I, on the other hand, love them in just about any way. Great idea!
ReplyDeleteThese look delicious! I love sweet potatoes and this is such a great idea! I can't wait to try this over the holidays! I'm your newest follower!
ReplyDeleteThank you for becoming a follower, Maria. So glad to have you here!
DeleteI tried making twice baked sweet potatoes once and when I tried scooping out the flesh i ended up ripping them all apart. So I ended up with a mashed sweet potato cassarole instead.
ReplyDeleteI bet it still tasted wonderful!
DeleteI've never made twice baked sweet pototes before, I may have to try because these look so good.
ReplyDeleteI am craving a twiced baked potatoes now. I think I will make them for dinner. I don't have sweet potatoes so I will have to use Russet.
ReplyDeleteHi Tracey,
ReplyDeleteThank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen
I love twice baked potatoes twice baked sweet potatoes sounds doubly good. Thanks for sharing them on foodie friday.
ReplyDeleteThese look scrumptious! What I really like about them is that they are not "sweet potato casserole-ish". I love the addition of bacon and green onions! Great recipe!!! Thanks for bringing your sweet potatoes to ON THE MENU MONDAY!
ReplyDeleteWOW! Bacon & sweet taters together??? That's gotta taste mighty fine. Thanks so much for linking up at Weekend Potluck! Please come back soon.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteThese look delicious! Stopping by from the Create with Joy bloghop. Have a wonderful week!
ReplyDelete