Description
This French Onion Stuffed Sweet Potatoes recipe combines the rich, caramelized flavors of classic French onion soup with the natural sweetness of roasted sweet potatoes. Topped with melted Gruyere cheese, crispy thyme-seasoned panko breadcrumbs, and a dollop of creamy Greek yogurt or sour cream, it’s a delightful, comforting dish perfect as a satisfying vegetarian meal or side.
Ingredients
Units
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Caramelized Onions
- 2 sweet onions, thinly sliced
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 1/2 teaspoon salt
Toppings
- 2/3 cup freshly grated Gruyere cheese
- 1 teaspoon dried thyme
- 1 garlic clove, minced
- 1/2 cup seasoned panko bread crumbs
- 1/3 cup Greek yogurt or sour cream, to dollop
- 3 tablespoons chopped fresh chives
- Additional 1 tablespoon unsalted butter (for bread crumb topping)
- 1/2 teaspoon freshly cracked pepper
Instructions
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes all over with a fork and place them on a baking sheet. Roast for 50 to 60 minutes, or until they become soft and easily pierced with a knife.
- Caramelize the onions: While the potatoes roast, heat a large pot over low heat. Add 1 ½ tablespoons unsalted butter and 1 teaspoon olive oil. Add the thinly sliced onions with ½ teaspoon salt, stirring occasionally. Cook slowly over the lowest heat to allow onions to caramelize naturally without burning, around 50 to 60 minutes. Optionally, add a few teaspoons of brown sugar or honey to speed up caramelization if desired.
- Prepare the stuffed potatoes: Once the potatoes are roasted, slice each one down the center lengthwise. Sprinkle ⅔ cup grated Gruyere cheese and 1 teaspoon dried thyme inside each potato. Return to the oven for an additional 5 to 10 minutes to allow the cheese to melt completely.
- Make the thyme breadcrumb topping: Heat a small skillet over medium heat and melt 1 tablespoon butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the remaining dried thyme and ½ cup seasoned panko bread crumbs. Toss continuously for 5 to 6 minutes until golden brown and crispy.
- Assemble and serve: Remove the potatoes from the oven and top generously with the caramelized onions. Sprinkle the toasted thyme breadcrumbs on top. Add a dollop of Greek yogurt or sour cream and garnish with 3 tablespoons chopped fresh chives. Serve immediately and enjoy your deliciously hearty French Onion Stuffed Sweet Potatoes.
Notes
- Caramelizing onions is a slow process but essential for depth of flavor; low heat prevents burning.
- If short on time, adding a bit of brown sugar or honey helps speed caramelization.
- You can substitute sour cream for Greek yogurt depending on preference.
- Seasoned panko breadcrumbs add both texture and flavor; feel free to use plain breadcrumbs and season them yourself.
- This dish is suitable for vegetarians but is not vegan due to cheese and butter.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 30 mg
