Description
Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage is a comforting and flavorful dish featuring tender roasted sweet potatoes filled with a silky mixture of pumpkin puree, butter, parmesan cheese, and crispy sage. This recipe offers a wonderful blend of creamy textures and herbaceous crunch, perfect as a hearty side dish for fall or holiday meals.
Ingredients
Units
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Filling and Topping
- 3 tablespoons unsalted butter
- 1 handful of sage leaves (about 15 to 20 leaves)
- 1/2 cup pumpkin puree
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 3/4 cup freshly grated parmesan cheese (or parm-cheddar mix like Sartori Montemori or Trader Joe’s Unexpected Cheddar)
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 425 degrees Fahrenheit. Use a fork to poke a few holes all over the sweet potatoes to allow steam to escape during cooking. Place them on a baking sheet and bake for 45 to 60 minutes until the potatoes are tender when pierced with a fork.
- Make Crispy Sage Butter: While the potatoes are baking, melt the butter in a saucepan over medium heat. Add the sage leaves and cook for 1 to 2 minutes until they become just crispy. Remove the leaves carefully with tongs and place them onto a paper towel to drain excess butter and crisp up.
- Prepare Sweet Potatoes: Once the sweet potatoes are cool enough to handle, slice each one down the center lengthwise. Using a spoon, gently scoop out the sweet potato flesh, being careful to keep the skins intact for stuffing.
- Mix Filling: Place the scooped sweet potato flesh into the bowl of an electric mixer. Add salt, black pepper, pumpkin puree, half of the crispy sage leaves, all the butter from the saucepan, and half of the grated cheese. Mix on medium speed until the filling is smooth, fluffy, and well combined. (If you don’t have a mixer, you can mash with a fork for a coarser texture.)
- Stuff and Bake Again: Spoon the filling evenly back into the sweet potato skins. Sprinkle the remaining grated cheese on top of each stuffed potato. Return the baking sheet to the oven and bake for 15 to 20 minutes until the potatoes are heated through and the cheese is melted and bubbly.
- Garnish and Serve: Remove the potatoes from the oven and garnish each with the remaining crispy sage leaves. Serve warm as a delicious side or main dish.
Notes
- For best results, use a creamy pumpkin puree without added spices or sugar.
- You can substitute the parmesan cheese with a sharp cheddar or a parm-cheddar blend for extra flavor.
- Ensure you leave the skin intact when scooping the sweet potato to hold the filling properly.
- If you prefer a spicier filling, add a pinch of smoked paprika or cayenne pepper to the mixture.
- This dish is easily made ahead of time; prepare the filling and stuff the potatoes, then bake just before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 7g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg
