These twice-baked sweet potatoes are seasoned with rosemary, parmesan, and garlic for a savory twist on a sweet potato! Baked until tender and fluffy, the flavorful mixture is whipped, seasoned, and stuffed back into the shells. Top it all with freshly grated parmesan cheese for a simple sweet potato side dish that can be served at Thanksgiving, Christmas, or any other day of the year.
Savory Sweet Potato Recipe
This savory spin really amps up the flavor and is a nice change from the same ole side dishes on Thanksgiving and Christmas. While these make an excellent holiday side dish, they are also tasty every other day of the year, too.
This unique sweet potato recipe closely follows a twice-baked potato recipe with a few exceptions: it does not use cream cheese, yogurt, or cottage cheese. It also does not include bacon, cheddar cheese, or the other ingredients you might find with a loaded baked potato.
In fact, if you need a vegan side dish, this recipe would be perfect! Obviously, you will want to omit the Parmesan cheese and butter from the recipe. Since I am not well-versed in veganism, I would also suggest double-checking with the dinner guest to make sure that falls in line with the particulars.
You’ll follow the steps to bake a sweet potato, then scoop out the tender potato insides, season, then return to the shells for a delicious and savory-scented side dish.
How to Make Savory Stuffed Sweet Potatoes
- Bake the potato until it is easily pierced through the center with a sharp knife.
- Split the potato open and scoop out the insides, leaving the shells nearly hollow.
- Mix in the seasonings and whip the potatoes with a spoon. Top with parmesan cheese.
- Return to the oven for 10 minutes.
- Serve hot!
What flavors compliment sweet potatoes?
Sweet potatoes are so versatile and are easily paired with sweet or savory seasonings. That’s why a sweet potato casserole is so delicious!
But, savory seasonings like thyme, rosemary, sage, butter, garlic, and sharp cheese like Parmesan, also complement the soft sweet potato flavors really well.
How to Cook Sweet Potatoes
After reading several articles, I learned that boiling sweet potatoes is the best way to retain antioxidants, vitamins, and other nutrients. For obvious reasons, baking these sweet potatoes (instead of boiling) will give you the best result for this recipe.
Since you are restuffing these, you will still need to bake the potato just as you would a regular baked sweet potato.
How do you know if a baked potato is done?
After baking for one hour, check the potato’s doneness by inserting a sharp knife through the center of the potato (as if you were slicing open). If it’s tender all the way through, the potato is done!
Depending on the size of the potato, extra time may be required.
Should you poke holes in sweet potatoes before baking?
It’s not necessary to poke holes in the potato before baking, but be aware that the potato may explode.
Are sweet potatoes healthy?
Sweet potatoes are rich in vitamin C, A, and B6, which are important for the brain and nervous system. They are also a good source of antioxidants that boost your immune system and help you maintain healthy skin and vision.
According to the USDA, one sweet potato provides more than 100% of the recommended daily allotment of vitamin A!
Without qualifications to advise on health or nutrition, I’d say sweet potatoes are a healthy choice for a side dish; however, once you season anything with butter, salt, and cheese, you may not be erring on the “healthy” side for long. But, everything in moderation!
Should I eat sweet potato skin?
You can eat the skin in this recipe, but I’ve never found it to be terribly tasty, although it does have nutritional benefits like fiber.
I would recommend only eating the insides of the potato for the best and most flavorful experience!
Thanksgiving Sweet Potato Recipes
If you are serving a smaller crowd or just a small thanksgiving for 2-6 people, this recipe is a great option! Instead of having a giant casserole dish of sweet potatoes, everyone gets their own individual sweet potato.
Unlike a casserole, this recipe will also free up your oven for other dishes. Allow these to sit at room temperature for no more than an hour or so, then reheat for 15 minutes before serving.
What to make with sweet potatoes:
- 2 large sweet potatoes
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon salt
- 2 tablespoons of butter
- Freshly grated Parmesan cheese for melting
- In a 425 degree oven, bake the sweet potatoes on a baking sheet for one hour or until easily pierced with a sharp knife in the center.
- When cool enough to handle, split each potato in half.
- Carefully scoop the insides out into a medium bowl, leaving the skin as a hollow shell.
- Next, mash the potatoes with a fork or blend for even smoother texture.
- Add the rosemary, onion powder, garlic powder, sage, salt, and butter. Stir until well combined.
- Using a spoon, return the potato mixture back into the skin shells. Top each potato half with a sprinkling of parmesan cheese.
- Drop the oven temperature to 325F degrees. Place the potatoes back in the oven for 10-15 minutes or until the cheese has melted.
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Serving Size:1 grams
Amount Per Serving: Calories: 143Total Fat: 6gSaturated Fat: 4gUnsaturated Fat: 2gCholesterol: 16mgSodium: 234mgCarbohydrates: 20gFiber: 3gSugar: 6gProtein: 2g