If you’re craving a cozy, comforting dish that feels both indulgent and wholesome, then this Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage Recipe will absolutely steal your heart. These tender sweet potatoes get a luscious filling infused with creamy pumpkin puree, fragrant crispy sage, and a generous sprinkle of parmesan cheese, creating a perfect harmony of flavors and textures. Every bite offers a delightful contrast between the soft, fluffy interior and the crisp, golden edges, making it an unforgettable comfort food experience that feels just right for any occasion.
Ingredients You’ll Need
This recipe is brilliantly simple, relying on a handful of essential ingredients that come together to create magic. Each element adds its unique flair — from the natural sweetness of the sweet potatoes to the earthy richness of sage and pumpkin, and the savory depth of parmesan cheese.
- 4 medium sweet potatoes: Choose ones that are firm and evenly sized for uniform baking.
- 3 tablespoons unsalted butter: Adds creamy richness and helps crisp up the sage leaves.
- 1 handful of sage leaves (about 15 to 20 leaves): Fresh sage brings a warm, aromatic earthiness that balances the sweetness perfectly.
- ½ cup pumpkin puree: Smooth and velvety pumpkin enhances the filling with a subtle autumnal flavor.
- ½ teaspoon salt: Just enough to brighten and season the filling without overpowering.
- ½ teaspoon freshly cracked black pepper: Adds a mild, fragrant kick to bring all the flavors together.
- ¾ cup freshly grated parmesan cheese: Use a parm-cheddar mix like Sartori Montemori or Trader Joe’s Unexpected Cheddar for extra complexity.
How to Make Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage Recipe
Step 1: Preheat and Bake Sweet Potatoes
Start by preheating your oven to 425 degrees Fahrenheit. Poke a few holes all over each sweet potato with a fork—this is key to letting steam escape during baking to prevent bursting. Arrange them on a baking sheet and bake for 45 to 60 minutes until they’re tender and easily pierced by a fork. This initial bake softens the potatoes perfectly for scooping out the filling.
Step 2: Make Crispy Sage Butter
While the sweet potatoes roast, melt your butter over medium heat in a saucepan. Toss in the sage leaves and cook for 1 to 2 minutes until they turn crispy and fragrant. Be careful not to burn them! Use tongs to remove the leaves and transfer them onto a paper towel to drain excess butter and maintain their crisp texture. This simple step infuses the butter with rich sage flavors that will shine brightly in the filling.
Step 3: Prepare Sweet Potatoes for Stuffing
Once the sweet potatoes are cool enough to handle, slice each one lengthwise down the center. Carefully scoop out the flesh with a spoon, leaving the skins intact for stuffing later. This part feels a little like sculpting, and it’s so satisfying to see those beautiful skins ready to cradle their delicious filling.
Step 4: Mix Filling
Place the sweet potato flesh into the bowl of an electric mixer. Add salt, freshly cracked black pepper, pumpkin puree, half of the crispy sage leaves, all the butter from the pan, and half of your grated parmesan cheese. Mix on medium speed until the filling becomes smooth, fluffy, and well combined. If you don’t have a mixer handy, a fork works great to mash the ingredients for a chunkier texture—either way, you’re in for a luscious filling.
Step 5: Stuff and Bake Again
Use a spoon to evenly fill the sweet potato skins with the pumpkin and sage mixture. Sprinkle the remaining parmesan cheese on top for a golden, bubbly finish. Slide the stuffed potatoes back into the oven and bake for 15 to 20 minutes until heated through and beautifully melted on top. This second bake brings everything together and crisps the edges just right.
Step 6: Garnish and Serve
Remove your Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage Recipe from the oven and top each serving with the rest of the crispy sage leaves. These add a perfect hint of herbal crunch and visual appeal before serving warm, making every bite feel extra special.
How to Serve Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage Recipe
Garnishes
Extra crispy sage leaves are the star garnish here, offering a brilliant herbal aroma and crunch. Sprinkle a few toasted pumpkin seeds on top for texture, or a light drizzle of browned butter to boost richness and shine.
Side Dishes
This dish is wonderfully versatile! Serve alongside a crisp green salad with tangy vinaigrette to cut through the richness, or pair with roasted chicken or pork for a cozy, satisfying meal. It also makes a wonderful vegetarian centerpiece with a side of sautéed greens or a simple quinoa salad.
Creative Ways to Present
For a festive table, serve the potatoes in individual ramekins or on a rustic wooden board surrounded by autumn leaves or herbs. Use small pumpkins as serving bowls if you want to go all out for a Halloween or Thanksgiving feast—it’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Place any leftover Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage Recipe in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making it just as delicious reheated.
Freezing
These potatoes freeze surprisingly well. Wrap each stuffed potato tightly in foil or plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
Reheat leftovers in a 350-degree oven until warmed through, about 15 to 20 minutes, to revive the crispy top. Avoid microwaving if possible, as the skin won’t stay crisp and the texture can become soggy.
FAQs
Can I use canned pumpkin for this Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage Recipe?
Absolutely! Canned pumpkin puree works perfectly here, just be sure to use pure pumpkin and not pumpkin pie filling which is sweetened.
Is there a way to make this recipe vegan?
You can swap butter for olive oil or vegan butter and substitute parmesan with a plant-based cheese or nutritional yeast for a tasty vegan version.
Can I prepare this dish ahead of time?
Yes! You can bake your sweet potatoes and prepare the filling a day ahead, then assemble and bake just before serving for fresh, hot twice baked potatoes.
What makes the sage crispy?
Cooking the sage leaves in butter over medium heat until they crisp up creates that wonderful texture and infuses the butter with flavor, which then enriches the filling.
Any tips for selecting sweet potatoes?
Look for firm sweet potatoes without soft spots or blemishes, and choose ones similar in size so they cook evenly during baking.
Final Thoughts
Thank you for spending time with this Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage Recipe — it truly is one of those dishes that feels like a warm hug on a plate. Whether you’re making it for a family dinner, a holiday feast, or just because you deserve something delicious, this recipe never fails to impress with its comforting flavors and delightful textures. Give it a try and watch it become a beloved favorite in your kitchen!
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Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage is a comforting and flavorful dish featuring tender sweet potatoes filled with a creamy pumpkin-infused filling, topped with melted parmesan cheese and crispy sage leaves. Perfect as a hearty side or a vegetarian main, this recipe combines the natural sweetness of sweet potatoes and pumpkin with savory crispy sage and cheese for a delicious autumn-inspired treat.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
Filling and Topping
- 3 tablespoons unsalted butter
- 1 handful of sage leaves (about 15 to 20 leaves)
- ½ cup pumpkin puree
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¾ cup freshly grated parmesan cheese (or parm-cheddar mix like Sartori Montemori or Trader Joe’s Unexpected Cheddar)
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 425 degrees Fahrenheit. Use a fork to poke a few holes all over the sweet potatoes to allow steam to escape during cooking. Place them on a baking sheet and bake for 45 to 60 minutes until the potatoes are tender when pierced with a fork.
- Make Crispy Sage Butter: While the potatoes are baking, melt the butter in a saucepan over medium heat. Add the sage leaves and cook for 1 to 2 minutes until they become just crispy. Remove the leaves carefully with tongs and place them onto a paper towel to drain excess butter and crisp up.
- Prepare Sweet Potatoes: Once the sweet potatoes are cool enough to handle, slice each one down the center lengthwise. Using a spoon, gently scoop out the sweet potato flesh, being careful to keep the skins intact for stuffing.
- Mix Filling: Place the scooped sweet potato flesh into the bowl of an electric mixer. Add salt, black pepper, pumpkin puree, half of the crispy sage leaves, all the butter from the saucepan, and half of the grated cheese. Mix on medium speed until the filling is smooth, fluffy, and well combined. (If you don’t have a mixer, you can mash with a fork for a coarser texture.)
- Stuff and Bake Again: Spoon the filling evenly back into the sweet potato skins. Sprinkle the remaining grated cheese on top of each stuffed potato. Return the baking sheet to the oven and bake for 15 to 20 minutes until the potatoes are heated through and the cheese is melted and bubbly.
- Garnish and Serve: Remove the potatoes from the oven and garnish each with the remaining crispy sage leaves. Serve warm as a delicious side or main dish.
Notes
- Ensure sweet potatoes are pierced with a fork to prevent bursting during baking.
- Use freshly grated parmesan or a parm-cheddar blend for the best flavor and melting quality.
- If you don’t have an electric mixer, mashing by hand works fine though the texture will be coarser.
- Leftover crispy sage butter can be used as a flavorful addition to other dishes.
- Sweet potatoes can be baked a day ahead and then assembled for second bake before serving.
