Holiday Stuffed Sweet Potato

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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.
Holiday Stuffed Sweet Potato Image
Recipe Options

Ingredients

Servings: 8
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Panko Topping

Steps

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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.

Nutrition Facts

  • Calories
    483kcal
    24%
  • Fat
    34g
    1%
  • Saturated Fat
    15g
    0%
  • Carbohydrates
    23g
    1%
  • Fiber
    2g
    0%
  • Sugar
    2g
    0%
  • Protein
    21g
    1%
  • Cholesterol
    66mg
    3%
  • Sodium
    565mg
    28%
Percent Daily Values are based on a 2,000 calorie diet.
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