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Holiday Stuffed Sweet Potato
Prep Time
30m
Cook Time
1h 45m
Total Time
2h 15m
This holiday stuffed sweet potato recipe takes a classic side dish to the next level. Sweet potatoes are loaded with a delicious mix of salty bacon, crunchy pecans, and gooey cheese, then topped with a crispy panko and sage topping. A perfect addition to any festive meal.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
8)
Scale
Scale
Panko Topping
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories483kcal24%
-
Fat34g1%
-
Saturated Fat15g0%
-
Carbohydrates23g1%
-
Fiber2g0%
-
Sugar2g0%
-
Protein21g1%
-
Cholesterol66mg3%
-
Sodium565mg28%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Sweet potato – If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato.
2. Nuts – sub almonds, walnuts, macadamia or other of choice.
3. Cheese alternatives – sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.
4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback – just use parsley for the green specks in the topping!
5. To leave out bacon – it will still be great without because there’s so many other flavours going on here.If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon!
6. Assemble ahead – The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there’s nothing like freshly baked!
Nutrition per serving.
2. Nuts – sub almonds, walnuts, macadamia or other of choice.
3. Cheese alternatives – sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.
4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback – just use parsley for the green specks in the topping!
5. To leave out bacon – it will still be great without because there’s so many other flavours going on here.If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon!
6. Assemble ahead – The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there’s nothing like freshly baked!
Nutrition per serving.