Holiday Stuffed Sweet Potato
Total Time
2 hours and 15 minutes
Prep Time
30 minutes
Cook Time
1 hour and 45 minutes
Rating
5 out of 5 stars
(12)
Ingredients
8 servings
- 4 x 300g / 10oz sweet potatoes (, skin on, washed and dried)
- 1/2 tsp cooking / kosher salt
- 4 tbsp unsalted butter
- 5 tbsp pecan nuts (Note 2)
- 200g / 7 oz streaky bacon (, chopped (Note 5 to omit)
- 1 1/2 cups colby cheese (, shredded (Note 3)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp cooking / kosher salt
- 1/2 cup panko breadcrumbs
- 2 tbsp sage leaves (, finely chopped (Note 4)
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Preparation
Step 1
Preheat oven to 200°C / 400°F (180°C fan forced).
Step 2
Bake - Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).
Step 3
Scoop - Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.
Step 4
Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.
Step 5
Stuff - Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.
Step 6
Crunchy topping - Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes
Step 7
Rest for 5 minutes then serve!
Step 8
Stuffing & topping components
Step 9
Prepare these while the potatoes are baking.
Step 10
Browned butter - Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.
Step 11
Toast pecans - Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.
Step 12
Crispy bacon - Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.
Step 13
Golden panko - Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.
Step 14
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