Savory Stuffed Sweet Potatoes Recipes

SAVORY STUFFED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees.
• Scrub sweet potatoes and cut in half lengthwise (this will give you 6 halves).
• Line a baking sheet with parchment paper or aluminum foil. Oil baking sheet. Place sweet potatoes flesh side down. Bake for 45-55 minutes or until flesh of sweet potato is tender. (A note on using the Instant Pot: I do not use the IP for this recipe because the steam allows the skin of the sweet potato to easily fall away and we need the integrity of the sweet potato to stay so we can stuff them!)
• In a skillet on medium high heat add 1 TBS olive oil.
• Add onions and mushrooms. Saute for 5 minutes.
• Add garlic and mix to combine until garlic is fragrant, about 1 minute.
• Add ground sausage and crumble with wooden spoon or spatula.
• Sauté for 5 minutes.
• Deglaze the pan with 1/2 cup white wine or chicken stock. (Slowly pour liquid into pan and using a wood spoon or spatula work up the browned bits stuck on the bottom of the pan.)
• Add kale and dried cranberries. The kale will wilt a considerable bit while cooking. Sauté for three minutes.
• Add apple cider vinegar, salt and pepper. Mix to combine.
• Once the potatoes are done remove from oven. Set aside to cool slightly.
• Turn broiler in oven on.
• Taking a spoon scoop out some of the flesh of each sweet potato half to create a well. You can mix the sweet potato you remove into the sausage mixture.
• Scoop sausage mixture into sweet potato halves.
• Sprinkle each half with parmesan cheese (or cheese of choice).
• Place under broiler and bake until cheese is melted and bubbly, about 2-3 minutes.
• Remove. Sprinkle with leftvoer dried cranberries.

SAVORY STUFFED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Bake sweet potatoes on sheet until tender but not completely cooked through, 55 minutes to 1 hour and 10 minutes (depending on size). Let stand until sweet potatoes are cool enough to handle, about 15 minutes. Leave oven on.
• Cut off the top quarter of each sweet potato; discard. Scoop out and reserve flesh, leaving a 1/2-inch-thick shell; set shells aside. Reserve half the flesh for another use. Coarsely chop the remaining flesh; set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, rosemary, salt, and red pepper flakes; cook, stirring occasionally, 3 minutes. Add kale; cook, stirring occasionally, until kale has wilted, about 5 minutes. Stir in reserved chopped sweet potatoes, the tofu, and 1/4 cup water. Cook until filling is heated through, about 45 seconds.
• Place sweet potato shells on a rimmed baking sheet. Spoon filling into shells, dividing evenly. Cover with foil, and bake until heated through, about 30 minutes.

SAVORY STUFFED SWEET POTATOES RECIPE

Steps:

• Bake sweet potatoes for 45 minutes to an hour or until soft.
• Brown sausage in a large skillet.
• When it is almost browned, add diced onion.
• When onions have started to soften, add the spinach.
• Saute until all are cooked and spice to taste.
• When sweet potatoes are soft, remove them from the oven and cut in half lengthwise.
• In a large baking dish or on a baking sheet, flatten the sweet potato a little bit and add a big scoop of the stuffing mixture to the middle of the sweet potato, dividing evenly among them.
• Top with cheese if using.
• Return to the oven for about 10 minutes to incorporate flavors and melt the cheese.
• Top with sour cream if desired and serve.

BEEFY STUFFED SWEET POTATO

Steps:

• Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
• Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
• Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.

SAVORY TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly.
• Line a rimmed baking sheet with foil; fit with a wire rack. Arrange bacon strips on rack, and sprinkle with brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from oven; let cool slightly, and roughly chop. Set aside.
• Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary, and cook 1 minute more. Remove from heat, and set aside.
• Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4-inch border all around potato halves; set halves aside on a baking sheet.
• Place flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream, and Gruyere. Mix well until combined. Season with salt and pepper.
• Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves. Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary, and reserved bacon.

SWEET POTATO STUFFING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat. Add apple and onion; cover and cook until tender, 8 to 10 minutes.
• Stir in sugar, salt, and nutmeg; push to one side of the skillet. Add drained sweet potatoes to the empty side of the skillet; mash with a fork. Add bread crumbs and mix until all ingredients are combined. Transfer to a greased casserole dish.
• Bake in the preheated oven until golden brown on top, about 1 hour.