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The flavours in these Twice Baked Stuffed Sweet Potatoes are to die for! It really doesn’t get much better than goats cheese, honey, thyme and bacon! Easy enough to make for a tasty weeknight meal and can even be made ahead of time!Jump to Recipe
How has everyone’s week been? I’m only asking because I feel smug about mine! I’ve had one of those crazy good productive weeks, getting back in to the kitchen and working on a tonne of great ideas for the blog, and I’ve loved every minute! I can’t wait to share more awesome recipes (and a few cocktails!) with you in the next few weeks 🙂
Right…on to today’s super tasty offering…!
Twice Baked Stuffed Sweet Potatoes with Goats Cheese
This is one of those recipes that has been on my mind for several months, I’ve been running it over time and time again, and it has been through lots of variations! These stuffed sweet potatoes are easily one of my favourite things to eat right now, they taste way more indulgent than a normal week night should be! It’s crazy that it only takes 5 ingredients to make such a delicious meal – that’s the beauty!!
I went for some tried and tested pairings for this recipe, and loaded the potatoes with salty goats cheese and bacon, sweet honey and earthy thyme, to truly make this a treat for the mouth!
Try Stuffed Sweet Potatoes for an easy meal that can be made ahead of time
One of the problems with food blogging, is that you can’t eat the food right away (I know, hard life!), you’ve got to take the time to style and take the photos, which can easily take an hour (on a good day!). Add in to that, I only shoot in natural light, so I have a short window to get all the pretty stuff done! I never waste food, but have been known to serve up cold food or reheated food on occasion, and that just doesn’t taste as good! That’s where these stuffed sweet potatoes win hands down!
You can either bake the potatoes, add the stuffing and then leave in the fridge until they are ready for their final bake, or, you can make the whole recipe, let them cool and pop in the fridge and just re heat. THEY STILL TASTE AMAZING!
Are sweet potatoes healthy?
Now, I’m not going to tell you that this Twice Baked Stuffed Sweet Potato recipe is super healthy, but it’s healthier than if you made it with bog standard baked potatoes, and it tastes a tonne better! Sweet potatoes have a load more nutrients, counts as one of your five a day and have lower carbs than your usual potatoes.
This recipe can easily be made vegetarian, just omit the bacon – it will still be delicious!
If you are after some more delicious sweet potato recipes – check out these beauties!
Thai Sweet Potato Noodle Bowl from Beyond Mere Sustenance
Baked Sweet Potato Fries with Smoked Gouda from Champagne Tastes
Sweet Potato Tagine from Krumpli
Sweet Potato Fritters from Renee Nicole’s Kitchen
Sweet Potato Apple Bake with Fresh Cranberries from I Just Eat Sandwiches
Chelsea Market Heidi Heidi Pie with French Chevre from Your Guardian Chef
Sweet Potato Bolani with Garlic Yogurt Sauce from Rhubarbarians
5 Ingredient Twice Baked Stuffed Sweet Potatoes
- 3 sweet potatoes
- 6 rashers bacon
- 5 oz soft goats cheese 140g
- 3 tbsp honey
- 2 tbsp fresh thyme leaves
- black pepper
- sunflower / vegetable oil
- Preheat the oven to 460ºf / 240ºc
- Line a baking tray with foil, rub some oil into each potato and place on the baking tray. Sprinkle generously with some salt.
- While the potatoes are baking, cook the bacon either in the oven or fry. Keep to one side to cool and crisp once cooked.
- Put the potatoes in the oven for 60-90 minutes (depending on the size). Remove them once the skins have started to crisp. Keep the oven on.
- Holding a potato in a cloth (or with oven gloves), make a cut along the top of the potato, into the flesh, but not all the way through. You want to form a pocket. Using a spoon, scoop the flesh out into a bowl. Leave a small layer of flesh inside the potato so that it keeps its shape. Repeat with all potatoes.
- Crumble in the bacon and add the goats cheese, honey, thyme and a good pinch of salt and pepper to the sweet potato flesh and mix well until you have a smooth paste. Carefully spoon the mixture back into each potato.
- Return the potatoes to the oven for 15 - 20 minutes.
- Serve with a fresh salad