Twice-Baked Cheesy Sweet Potatoes: A Gourmet Comfort Food Classic

I’m thrilled to share this elevated take on sweet potatoes that transforms this humble root vegetable into a spectacular dish worthy of any special occasion. The combination of creamy filling and crusty cheese topping creates an irresistible contrast of textures and flavors that will have everyone asking for seconds.

Prep Time and Servings

• Prep Time: 15 minutes
• First Bake: 35-40 minutes
• Filling Prep: 15 minutes
• Second Bake: 10-15 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4

Ingredients

For the Base

• 4 medium sweet potatoes (about 250g/9oz each)
• 2 tablespoons olive oil
• 1 teaspoon sea salt

For the Filling

• 1 medium onion, finely diced
• 6-8 mushrooms, finely chopped
• 2 tablespoons olive oil
• 5 tablespoons (150g) cream cheese, room temperature
• 3 green onions, finely sliced
• Salt and freshly ground black pepper to taste

For the Topping

• 1 cup (100g) shredded cheese (cheddar, mozzarella, or a blend)
• 1 tablespoon olive oil
• Extra green onions for garnish

Step-by-Step Instructions

1. First Bake

1. Preheat oven to 400°F (200°C)
2. Wash and dry sweet potatoes thoroughly
3. Rub with olive oil and sprinkle with salt
4. Place on a baking sheet lined with parchment paper
5. Bake for 30-40 minutes until tender when pierced with a fork

2. Prepare the Filling

1. While potatoes bake, heat olive oil in a skillet over medium heat
2. Add diced onions and cook until translucent (about 5 minutes)
3. Add mushrooms, salt, and pepper
4. Cook until mushrooms release their moisture and become golden
5. Set aside to cool slightly

3. Create the Stuffing

1. Once potatoes are cool enough to handle, cut them lengthwise
2. Carefully scoop out the flesh, leaving a thin layer to maintain structure
3. In a bowl, combine:

• Sweet potato flesh
• Sautéed onions and mushrooms
• Cream cheese
• Chopped green onions
• Salt and pepper to taste

1. Mix until well combined but still somewhat chunky

4. Assembly and Final Bake

1. Fill potato skins with the mixture
2. Top generously with shredded cheese
3. Drizzle with olive oil
4. Return to oven for 10-15 minutes until cheese is melted and golden
5. Garnish with additional green onions

Pro Tips

• Choose sweet potatoes of similar size for even cooking
• Don’t overbake initially – they’ll continue cooking during the second bake
• Let potatoes cool slightly before cutting to prevent breaking
• Room temperature cream cheese blends more smoothly

Nutrition Information (per serving)

• Calories: 420
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 580mg
• Total Carbohydrates: 42g
• Dietary Fiber: 6g
• Sugar: 13g
• Protein: 11g
• Vitamin A: 400% DV
• Vitamin C: 35% DV
• Calcium: 15% DV
• Iron: 10% DV

Storage Instructions

• Store assembled but unbaked potatoes in the refrigerator for up to 24 hours
• Already baked potatoes can be refrigerated for up to 3 days
• Reheat in a 350°F (175°C) oven for 15-20 minutes

Serving Suggestions

Serve these luxurious twice-baked sweet potatoes as:

• A vegetarian main course with a green salad
• An impressive side dish for roasted meats
• A unique addition to your holiday table
• A satisfying lunch with a light soup

These twice-baked sweet potatoes offer the perfect balance of sweet and savory flavors, with a creamy interior and crispy, cheesy top. They’re elegant enough for special occasions yet simple enough for a cozy family dinner.