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Stuffed Sweet Potatoes Recipe

Stuffed Sweet Potatoes Recipe

By What’s Baking

Tender sweet potatoes roasted to perfection, split open and loaded with a creamy, sweet-savory filling that creates the perfect balance of textures and flavors.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
1 hour 15 mins
Serves:
4 stuffed potato halves
An overhead shot of halved sweet potatoes arranged on a rustic wooden board, their orange flesh caramelized and glistening under soft natural light. The potatoes are generously stuffed with a colorful filling that spills slightly over the edges, showcasing vibrant green herbs, creamy white cheese, and nutty brown pecans. A drizzle of golden maple syrup catches the light as it cascades down the sides, while scattered cinnamon sticks and whole sweet potatoes create an artistic border. The cross-section reveals the contrast between the potato's soft interior and the varied textures of the filling, all photographed with a shallow depth of field that highlights the steam rising from the freshly baked potatoes.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">2 large sweet potatoes (about 400g each)</li> <li class="ingredients-single-item">2 tbsp olive oil, divided</li> <li class="ingredients-single-item">60g cream cheese, softened</li> <li class="ingredients-single-item">30g butter, softened</li> <li class="ingredients-single-item">2 tbsp maple syrup</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">1/2 tsp sea salt</li> <li class="ingredients-single-item">40g chopped pecans (or walnuts)</li> <li class="ingredients-single-item">30g crumbled feta cheese (or goat cheese)</li> <li class="ingredients-single-item">2 tbsp chopped fresh chives</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Fork</li> <li class="equipment-single-item">Parchment paper</li> </ul>
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Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (180°C fan/400°F). Wash and thoroughly dry the sweet potatoes, then prick them all over with a fork. This allows steam to escape during baking, preventing them from bursting in the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Rub 1 tablespoon of olive oil over the sweet potatoes, coating them completely. Place them on a parchment-lined baking tray and bake for 45-55 minutes until they yield easily when pierced with a fork. The exact timing will depend on the size of your potatoes – larger ones may need up to an hour. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Remove the potatoes from the oven and let them cool just enough to handle, about 5-10 minutes. Reduce the oven temperature to 180°C (160°C fan/350°F). </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Cut the sweet potatoes in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about a 5mm border around the edges to help the skins maintain their structure. Place the scooped flesh in a medium bowl. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> To the bowl with the sweet potato flesh, add the cream cheese, butter, maple syrup, cinnamon, nutmeg, and salt. Mash and stir until well combined but still retaining some texture. The warmth of the potatoes will help melt the butter and cream cheese, creating a silky mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Reserve about 1 tablespoon each of the pecans and feta for topping, then fold the remaining pecans and half of the feta into the sweet potato mixture. Taste and adjust seasoning if needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Brush the outsides of the potato skins with the remaining tablespoon of olive oil. This will help them crisp up during the second bake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Spoon the filling back into the potato skins, mounding it slightly. Sprinkle with the reserved pecans and feta cheese. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Return the stuffed potatoes to the baking tray and bake for another 15-20 minutes until the tops are slightly golden and the filling is hot throughout. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the oven and let cool for 5 minutes. The potatoes will be extremely hot straight from the oven. Garnish with fresh chives and serve warm. For an extra touch of indulgence, you can drizzle with a little additional maple syrup just before serving. </li> </ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 245 calories
🥑 Fat: 14 g
🧈 Saturated Fat: 2 g
🍞 Carbohydrates: 27 g
🍭 Sugar: 15 g
🍗 Protein: 5 g
🫀 Cholesterol: 35 mg
🧂 Sodium: 180 mg

Chef’s Notes

A few helpful details for making this recipe.

Can sweet potatoes be prepared in advance for twice-baking?

Yes, you can bake the sweet potatoes and prepare the filling up to 2 days ahead. Store the scooped-out skins and filling separately in the refrigerator. When ready to serve, bring the filling to room temperature, refill the skins, and complete the second bake for 20-25 minutes.

What's the best way to achieve crispy sweet potato skins?

For perfectly crispy sweet potato skins, thoroughly dry potatoes before the first bake, rub with olive oil, and ensure they're pricked all over with a fork. After scooping out the flesh, brush the skins with additional oil before the second bake, which creates that desirable contrast with the creamy filling.

What are some variations for sweet potato fillings to try?

Try savoury variations with bacon, cheddar, and sour cream; Mediterranean-style with olives, sundried tomatoes, and feta; or spicy versions with black beans, corn, and chilli. For dessert-style options, use brown sugar, marshmallows, and cinnamon or chocolate chips and coconut.

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