Description
These cozy, twice-baked beauties are pure autumn indulgence. Roasted sweet potatoes are filled with velvety pumpkin-parmesan mash and crowned with bubbling cheese and shatter-crisp sage. They’re simple to make, elegant enough for a holiday table, and comforting enough to eat straight from the tray.
Ingredients
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8 medium sweet potatoes
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6 tbsp unsalted butter
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30–40 fresh sage leaves
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1 cup pumpkin purée (not pie filling)
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1 tsp salt
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1 tsp black pepper
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1½ cups freshly grated parmesan (or cheddar-style blend)
Instructions
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Bake Potatoes: Preheat oven to 400°F (200°C). Prick potatoes and roast 45–60 mins until tender. Let cool slightly.
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Fry Sage: Melt butter over medium heat. Add sage and fry until crisp (1–2 mins). Set sage aside, reserve butter.
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Scoop & Mash: Halve potatoes. Scoop out flesh, leaving a ¼” shell. Mash with pumpkin, 1 cup cheese, salt, pepper, and sage butter.
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Stuff & Bake: Fill potato skins with mash. Top with remaining cheese. Bake 15–20 mins until golden.
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Finish: Crush crispy sage on top. Drizzle with extra sage butter.
Notes
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Vegan: Use vegan butter + nutritional yeast.
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Spicy twist: Add chili flakes or cumin to the filling.
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Make ahead: Assemble fully, then bake day-of.
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Crispier skins: Bake potatoes directly on oven rack.
- Prep Time: 25 mins
- Cook Time: 1 hr 15 mins
Nutrition
- Calories: 290 cal per stuffed half
- Fat: 14g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g