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Holiday Stuffed Sweet Potato Recipe

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4.8 from 24 reviews

A festive and flavorful holiday stuffed sweet potato recipe featuring baked sweet potatoes filled with a savory mix of browned butter, pecans, crispy bacon, and melted Colby cheese, topped with a crunchy panko, pecan, and bacon mixture. Perfect as a hearty side dish or a satisfying vegetarian option when bacon is omitted.

Ingredients

Scale

Sweet Potatoes

  • 4 x 300g / 10oz sweet potatoes, skin on, washed and dried
  • 1/2 tsp cooking / kosher salt
  • 4 tbsp unsalted butter
  • 5 tbsp pecan nuts
  • 200g / 7 oz streaky bacon, chopped
  • 1 1/2 cups Colby cheese, shredded
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika

Panko Topping

  • 1/4 tsp cooking / kosher salt
  • 1/2 cup panko breadcrumbs
  • 2 tbsp sage leaves, finely chopped

Instructions

  1. Preheat Oven: Preheat oven to 200°C / 400°F (180°C fan forced).
  2. Bake Potatoes: Prick the skin of the sweet potatoes 15 times with a fork. Place them on a foil-lined baking tray and bake for 75 minutes or until soft all the way through. Check doneness by inserting a butter knife.
  3. Prepare Filling Components: While potatoes bake, prepare browned butter by melting butter in a pan over medium heat, simmering for 3 to 5 minutes until golden bits form and smell nutty. Toast pecans in a non-stick pan over medium-high heat for 2 to 3 minutes until golden, then cool and finely chop. Cook bacon in the same pan over medium to medium-high heat until golden (4 to 5 minutes), then drain with a slotted spoon. Lastly, toast panko breadcrumbs with salt and sage in the bacon fat over medium-high heat until golden, about 2 minutes, then remove from heat.
  4. Scoop Sweet Potatoes: When potatoes are cooked, cool for 10 minutes until handleable. Cut each potato in half lengthwise, then scoop out flesh leaving a 0.5cm wall around the skin. Place the scooped flesh in a bowl.
  5. Mix Filling: Mash the sweet potato flesh with a fork. Stir in browned butter, 1/2 tsp salt, black pepper, garlic powder, onion powder, and paprika. Add half the toasted pecans, bacon, and Colby cheese, reserving the rest for topping. Mix until combined.
  6. Stuff Potatoes: Place the potato skins on a paper-lined baking tray. Fill them evenly with the prepared filling. Sprinkle the reserved cheese over the top.
  7. Bake Stuffed Potatoes: Bake for 25 minutes until the cheese is melted.
  8. Add Crunchy Topping: Sprinkle the reserved pecans, bacon, and panko topping mixture over the stuffed potatoes. Bake for an additional 3 to 4 minutes to crisp the topping.
  9. Rest and Serve: Let the potatoes rest for 5 minutes before serving. Enjoy warm.

Notes

  • To make this recipe vegetarian, omit the bacon and increase the amount of pecans and cheese slightly for added texture and flavor.
  • Browning the butter adds a rich, nutty flavor that enhances the sweet potato stuffing.
  • For gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
  • Use fresh sage leaves for a more aromatic and fresh topping flavor.
  • Ensure potatoes are fully cooked and soft inside before scooping to get the best texture in the stuffing.

Find it online: https://stoveandlove.com/holiday-stuffed-sweet-potato-recipe/