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Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 71 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/twice-baked-sweet-potatoes-with-pumpkin-and-crispy-sage-recipe/