Holiday Stuffed Sweet Potato Recipe

There’s just something about the cozy, warm flavors of a good Holiday Stuffed Sweet Potato Recipe that instantly brings a smile to my face. If you’re hunting for a festive dish that’s hearty, comforting, and seriously easy to make, this recipe is going to be your new favorite go-to. Imagine tender sweet potatoes, loaded with a buttery, cheesy, pecan and bacon stuffing, topped with a satisfyingly crunchy panko mixture – it’s like every holiday flavor rolled into one. Stick with me, and I’ll walk you through everything you need to nail this recipe at home.

Ingredients & Why They Work

Each ingredient in this Holiday Stuffed Sweet Potato Recipe plays its part in making the dish shine — from the natural sweetness of the potatoes to the savory bacon and nutty butter. Plus, using quality cheese and fresh spices pulls it all together in a comforting, festive dish.

• Sweet potatoes: The star of the show, their sweetness balances the smoky and savory flavors.
• Butter: I love browning it first – it adds a rich, nutty flavor to the stuffing.
• Pecan nuts: Toasting brings out their aroma and crunch, adding texture and a nutty depth.
• Streaky bacon: Crispy bits add savoriness and a wonderful contrast to the creamy filling.
• Colby cheese: Melts beautifully for that gooey goodness you want in stuffed potatoes.
• Spices (black pepper, garlic powder, onion powder, paprika): These elevate the flavor without overpowering the dish.
• Panko breadcrumbs and sage leaves: Make the topping crisp and fragrant, giving you that perfect crunch at the end.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the best parts about this Holiday Stuffed Sweet Potato Recipe is how easy it is to tweak to your liking. I often swap out the bacon for spicy chorizo or skip meat altogether and add extra pecans and sautéed mushrooms for a vegetarian twist.

• Vegetarian option: Leave out the bacon and add caramelized onions or mushrooms — it’s just as rich and satisfying.
• Spicy version: Toss in a pinch of cayenne pepper or diced jalapeño to the filling for some heat, which pairs beautifully with the sweetness.
• Dairy-free adaptation: Use vegan butter and cheese alternatives, plus skip the bacon for a plant-based holiday delight.
• Additional toppings: I love swapping out sage for fresh thyme or rosemary in the panko for a different herbal note.

Step-by-Step: How I Make Holiday Stuffed Sweet Potato Recipe

Step 1: Roast the Sweet Potatoes to Perfection

First things first — preheat your oven to 200°C / 400°F (180°C fan forced). Prick each sweet potato about 15 times with a fork so steam can escape while baking. Lay them on a foil-lined baking tray and pop them in the oven. They’ll need about 75 minutes to become beautifully soft all the way through—you’ll know they’re ready when a butter knife slides in easily. This slow roast unlocks their natural sugars, creating that irresistible sweetness.

Step 2: Prepare the Flavorful Stuffing Components

While your potatoes are baking, get the filling going. I always start with the browned butter — melt unsalted butter in a pan over medium heat, swirling it gently until you see those golden-brown bits and smell that warm, nutty aroma (about 3–5 minutes). Pour it into a bowl immediately to stop cooking.

Next, toast the pecans in a dry pan over medium-high heat for 2 to 3 minutes, stirring frequently until they get golden spots—this brings out their full flavor. Chop them finely once cooled.

Then, use the same pan to cook diced streaky bacon. Cook over medium heat until the fat begins to render, then crank it up to medium-high and fry until crispy (about 4–5 minutes). Use a slotted spoon to remove the bacon, leaving the flavorful fat in the pan.

Finally, add the panko breadcrumbs, salt, and chopped sage to the bacon fat and stir constantly over medium-high heat until golden and crisp, about 2 minutes. Scrape the panko topping into a bowl and set aside.

Step 3: Scoop Out and Mash the Potato Flesh

Once the sweet potatoes are cool enough to handle (about 10 minutes), cut them in half lengthwise. Carefully scoop out the flesh, leaving about a 0.5 cm (0.2 inch) wall intact around the edges – this helps keep their shape. I find using a tea towel helps here if the potatoes are still hot to the touch. Pop the scooped flesh into a large bowl.

Step 4: Mix Your Stuffing and Fill the Potatoes

Mash the potato flesh lightly with a fork—not too much, you want a bit of texture. Stir in your gorgeous browned butter, then season with salt, black pepper, garlic powder, onion powder, and paprika. Now mix in half of your toasted pecans, bacon, and shredded Colby cheese. This filling hits all the right notes — creamy, savory, crunchy. Use this mixture to stuff each sweet potato half evenly back into their skins.

Step 5: Bake, Top and Finish with a Crunch

Place the stuffed sweet potato halves on a paper-lined baking tray. Sprinkle the remaining cheese on top, then bake for about 25 minutes, or until the cheese has fully melted and is slightly bubbly. Next, add the crunchy topping of reserved pecans, bacon, and golden panko breadcrumbs. Pop it back in the oven for another 3-4 minutes—this finish adds an irresistible crispy texture on top that pairs perfectly with the soft inside.

Once out of the oven, let them rest for about 5 minutes before serving. This slight rest lets the flavors meld a bit more and makes them easier to handle.

How to Serve Holiday Stuffed Sweet Potato Recipe

Garnishes

I like to sprinkle a little fresh chopped parsley or sage leaves on top for a pop of color and fresh herbal aroma. Sometimes a dollop of sour cream or Greek yogurt on the side adds a lovely tang that cuts through the richness.

Side Dishes

This stuffed sweet potato pairs wonderfully with a crisp green salad dressed in a sharp vinaigrette or some roasted brussels sprouts for extra seasonal veggies. For a hearty holiday spread, serve alongside honey-glazed ham or turkey breast for a complete meal.

Creative Ways to Present

I love arranging the stuffed halves on a large festive platter garnished with fresh herbs and pecan halves for a rustic, inviting look. For a crowd, you can prepare mini versions in small sweet potatoes or even serve the filling as a warm side on its own for easier plating.

Make Ahead and Storage

Storing Leftovers

I’ve found that leftover stuffed sweet potatoes store really well in an airtight container in the fridge for up to 3 days. Just keep the crunchy topping separate if you want to avoid sogginess—then sprinkle it on right before reheating.

Freezing

Freezing works, but I recommend freezing only the filling mixture or individual unstuffed potato halves. When ready, thaw overnight in the fridge and bake fresh with toppings added at the end for crispness. This keeps textures at their best.

Reheating

For reheating, I prefer the oven at 180°C / 350°F for about 15 minutes to gently warm through and crisp up any topping. Avoid the microwave if you want to keep that crunchy finish intact—if you use the microwave, add the crunchy topping after heating.

FAQs

Final Thoughts

This Holiday Stuffed Sweet Potato Recipe has become one of my most-requested dishes during the festive season, and honestly, I get why every time I make it. The rich, buttery filling paired with sweet, tender potatoes and that satisfying crunch on top just tastes like holiday magic. If you want a dish that’s equal parts comforting, impressive, and adaptable, you really can’t go wrong here—give it a try, and I bet it’ll be a staple at your holiday table for years to come!

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