Description
Decadent twice-baked sweet potatoes with nutty brown butter, creamy goat cheese, and a luxurious avocado cream topping – a perfect balance of sweet and savory flavors.
Ingredients
Scale
- 4 medium-sized sweet potatoes
- 6 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 4 strips of bacon, cooked until crisp and chopped (optional)
- 6 ounces goat’s cheese, crumbled
- Salt and black pepper, to taste
- 2 very ripe avocados, pitted and skins removed
- 1/2 cup sour cream (plain Greek yoghurt may be substituted)
- 2 tablespoons buttermilk
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes all over with a fork and bake directly on oven rack for 45-60 minutes until very tender.
- While potatoes bake, make brown butter: Melt butter in small saucepan over medium heat, swirling occasionally, until nutty and golden (about 5 minutes). Remove from heat immediately.
- Let potatoes cool slightly, then cut in half lengthwise. Scoop out flesh into bowl, leaving 1/4-inch thick shell.
- Mash sweet potato with brown butter, goat cheese, cream, egg yolk, thyme, cinnamon, nutmeg, salt and pepper until smooth.
- Fill potato skins with mixture and return to baking sheet. Reduce oven to 375°F (190°C) and bake 20-25 minutes until puffed and golden.
- Make avocado cream: Blend avocado, yogurt, lime juice, cilantro and salt until smooth.
- Top baked potatoes with avocado cream and sprinkle with pepitas before serving.
Notes
- For make-ahead: Prepare through stuffing and refrigerate up to 24 hours before final baking.
- Vegetarian-friendly: Ensure goat cheese is vegetarian rennet-free if needed.
- Extra creamy version: Substitute mascarpone for half the goat cheese.
- For vegan option: Use coconut oil instead of butter and omit egg yolk.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 2 stuffed halves
- Calories: 420
- Sugar: 9g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 95mg