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Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes

My son created this fantastic recipe and brought it to share for Christmas dinner. The tastes are amazing!

Serves 4-6.


  • 4 medium sweet potatoes
  • 1 Tbsp olive oil
  • 4 shallots, chopped
  • 2 cloves garlic, minced
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • 4 oz goat cheese with herbs (divided use)
  • 1/3 c pecans, chopped
  • 2 sprigs fresh rosemary


  1. Preheat oven to 400 degrees F.
  2. Place clean, dry sweet potatoes on a baking tray. Prick them with a fork. Bake 40 minutes, or until tender.
  3. Remove sweet potatoes from oven and cool 20 minutes.
  4. In a small skillet, heat the olive oil on medium low. Add shallots, garlic, salt and pepper. Sauté 3 minutes. Set aside.
  5. Slice the cooled sweet potatoes in half lengthwise. Scoop flesh into a bowl, leaving an 1/8-inch thick shell on each.
  6. Mash the sweet potatoes in the bowl.
  7. Fold in 3 ounces of the herb goat cheese, reserving the remaining ounce.
  8. Stuff the filling evenly into the 8 potato shells and sprinkle the shallot mixture and the reserved goat cheese on top.
  9. Place the sweet potato halves side by side in a 13 x 9 x 2 inch baking dish. Bake 15 minutes.
  10. Scatter the pecans evenly over the sweet potatoes and bake another 5 minutes.
  11. Remove from oven and sprinkle with fresh rosemary. Serve hot or warm.

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