This might be my favorite sweet potato recipe. I’ve been making some version of these stuffed potatoes for several years, although I believe this filling is my best yet. They are full of flavor, quite pretty, and a huge hit with friends and family each time. They are hearty enough to be a main dish, but they’re also an appealing side dish. Heck, I even enjoy them for brunch or breakfast.
Be sure to select sweet potatoes that are uniform in size and shape so that they’ll roast evenly. I don’t wrap the potatoes in foil because I want their skins to turn out nicely browned and a bit caramelized, to entice people to eat them along with the filling. You might be tempted to roast sweet potatoes at a high temperature to save a little time, but you’ll be happier to stick with a lower temperature that ensures the skins don’t form a dark scorched spot on the bottom before the flesh has time to turn tender.
I heartily endorse aged Gouda in this recipe because its flavor goes perfectly with roasted orange vegetables. It’s rich and nutty with hints of caramel or butterscotch and crunchy aged cheese crystals.
If you can’t find aged Gouda, then a good Gruyere is also delicious.
Makes 4 entrée or 8 side dish servings
Heat the oven to 375°F.
Pierce each potato a few times with the tip of a knife or fork tines. Arrange them in a single layer on a foil- or parchment-lined baking sheet to catch any drips. Roast until easily pierced with a skewer or thin knife blade, about 1 hour. When cool enough to handle, split the potatoes lengthwise and scoop the flesh into a large bowl, leaving a shell thick enough to hold the filling without collapsing. Return the shells to the baking sheet and set aside.
Crush the sweet potato flesh with a potato masher or a fork and set aside until ready to use.
Place the bacon in a large skillet or saucepan set over medium heat and cook until crispy, about 12 minutes. Transfer the bacon with a slotted spoon to a small bowl, leaving the drippings in the pan.
Place the onions and a pinch of salt in the pan with the drippings and stir to coat. Cook until beginning to soften, about 3 minutes. Add the apple and kale, stir to combine, and cook until tender, about 5 minutes. Add the sweet potatoes, mustard, thyme, and about one-third of the cheese. Add freshly ground pepper and additional salt to taste.
Divide the filling among the potato shells. Top with the remaining cheese and the reserved bacon. Return to the oven until the cheese melts and the filling warms through, 10 to 15 minutes. Serve warm.
Variation: To make this meatless, cook the vegetables in 2 tablespoons butter or olive oil.
©Copyright 2024 Sheri Castle
Sheri Castle shares her take on a classic recipe with delicious twice-baked sweet potatoes.
Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.
Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.
When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.
In each episode of "The Key Ingredient," renowned food writer and cooking teacher Sheri Castle celebrates beloved ingredients, tracing their journeys from source to kitchen. Sheri introduces us to farmers, chefs and other food experts, sharing stories, recipes and tips along the way. Join Sheri & friends to learn the stories behind some of North Carolina's most beloved ingredients.