Thanksgiving Stuffed Sweet Potato Recipe
Looking for a scrumptious Thanksgiving side dish that will leave everyone raving about your cooking skills? Stuffed Sweet Potatoes are the answer! These delightful twice-baked sweet potatoes are loaded with flavors and textures that will please even the pickiest eaters. The combination of sweet potatoes, savory bacon, creamy Cheddar and cream cheese, aromatic green onions, and crunchy toasted pecans will make your taste buds dance with joy. This step-by-step guide will help you create a masterpiece that will steal the show at your holiday dinner table.
Ingredients You’ll Need:
To prepare this heavenly dish, gather the following ingredients:
- 3 medium sweet potatoes (about 7-8 oz; 200-230g each)
- 3-4 slices of bacon
- 1 cup (100g) Cheddar cheese, divided
- 1/4 cup (60g) cream cheese
- 2 tbsp (15g) green onion, chopped
- 1/2 tsp (3g) salt
- 1/4 tsp (1g) nutmeg
- 1/4 cup (25g) pecans, toasted
Step-by-Step Instructions:
1. Preparing the Sweet Potatoes:
Start by preheating your oven to 375°F (190°C). Wash the sweet potatoes thoroughly and prick them with a fork to allow steam to escape during baking. Rub the sweet potatoes with a drizzle of olive oil to enhance the flavor and help them cook evenly. Place the prepared sweet potatoes on a baking sheet lined with parchment paper.
2. Baking the Sweet Potatoes:
Slide the baking sheet into the preheated oven and let the sweet potatoes bake for 45-60 minutes until they become tender. To test their doneness, insert a knife into the center of a sweet potato – it should go in smoothly with little resistance.
3. Preparing the Stuffing:
While the sweet potatoes are baking, it’s time to prepare the delicious stuffing. Cook the bacon in a skillet over medium heat until it turns crispy and golden brown. Once done, remove the bacon from the pan and let it cool. Then, make a lengthwise cut on the top of each baked sweet potato, creating an opening.
4. Mixing the Ingredients:
Scoop out the soft flesh of the sweet potatoes, leaving a thin layer of flesh attached to the skin. Place the scooped-out sweet potato flesh in a mixing bowl. Add salt, nutmeg, cream cheese, chopped green onions, and ¾ cup of shredded Cheddar cheese to the bowl. Crumble the cooled bacon and add it to the mixture. Mix all the ingredients together thoroughly until the stuffing becomes creamy and well combined.
5. Refilling the Sweet Potatoes:
Divide the stuffing mixture equally among the hollowed-out sweet potato shells, gently pressing it down to create a nice, even filling. Top each stuffed sweet potato with the remaining ¼ cup of shredded Cheddar cheese, evenly distributing it among the potatoes.
6. Second Round of Baking:
Place the stuffed sweet potatoes back on the baking sheet and return them to the oven. Bake them for an additional 15-20 minutes at 375°F (190°C) until the cheese on top is bubbly and golden brown.
7. Garnishing:
Once the sweet potatoes are done, take them out of the oven. Sprinkle bacon crumbs, toasted chopped pecans, and chopped green onions on top for a burst of flavors and a stunning presentation.
Stuffed Sweet Potatoes – Twice Baked Sweet Potatoes
FAQs (Frequently Asked Questions):
Q: Can I make these Stuffed Sweet Potatoes ahead of time?
A: Absolutely! You can prepare the sweet potatoes and the stuffing a day in advance. Keep the stuffed sweet potatoes refrigerated until you’re ready to bake them. On the day of serving, just pop them in the oven to reheat and melt the cheese.
Q: Can I use different types of cheese for this recipe?
A: Certainly! While Cheddar cheese adds a rich flavor, you can experiment with other cheeses like Gouda, Mozzarella, or even a spicy Pepper Jack to give the dish a unique twist.
Q: Is it possible to make this recipe vegetarian-friendly?
A: Absolutely! Skip the bacon and use vegetable broth or water to make the stuffing moist and flavorful. You can also add roasted vegetables like bell peppers, zucchini, or mushrooms for added texture and taste.
Q: Can I freeze the leftover Stuffed Sweet Potatoes?
A: Yes, you can freeze the leftover stuffed sweet potatoes. Wrap each potato individually in plastic wrap and store them in an airtight container in the freezer for up to three months. Thaw them in the refrigerator before reheating.
Q: Can I substitute regular potatoes for sweet potatoes?
A: While the recipe is designed for sweet potatoes, you can use regular potatoes if you prefer. The taste and texture will be different, but it will still be a delicious dish.
Q: Can I add marshmallows on top for a sweeter version?
A: Absolutely! If you prefer a sweeter twist, you can add mini marshmallows on top of the stuffed sweet potatoes during the last few minutes of baking. The marshmallows will turn gooey and golden, adding a delightful sweetness to the dish.
Stuffed Sweet Potatoes are a delightful, comforting dish that will elevate any meal, especially during the Thanksgiving season. With the perfect balance of sweet and savory flavors and a delightful array of textures, this recipe is sure to impress your guests. Whether you’re a seasoned chef or a cooking novice, these step-by-step instructions will guide you to create a masterpiece that will have everyone asking for seconds. So, fire up your oven, gather the ingredients, and get ready to indulge in the incredible taste of Stuffed Sweet Potatoes! Happy cooking!
