Description
These Twice Baked Sweet Potatoes with Pumpkin and Crispy Sage combine the natural sweetness of tender roasted sweet potatoes with creamy pumpkin puree, savory parmesan cheese, and crispy fried sage for a comforting, flavorful side dish perfect for fall or any hearty meal.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Butter and Sage
- 3 tablespoons unsalted butter
- 1 handful of sage, about 15 to 20 leaves
Other Ingredients
- ½ cup pumpkin puree
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¾ cup freshly grated parmesan cheese (or a parm-cheddar mix, such as Sartori Montemori or Trader Joe’s Unexpected Cheddar)
Instructions
- Preheat and Bake Sweet Potatoes. Preheat your oven to 425°F (220°C). Pierce the sweet potatoes several times with a fork, place them on a baking sheet, and bake for 45 to 60 minutes until the potatoes are tender when pierced with a fork.
- Prepare Crispy Sage. While the sweet potatoes bake, melt the butter in a saucepan over medium heat. Add the sage leaves and cook for 1 to 2 minutes until the leaves become just crispy. Remove them carefully with tongs and place on a paper towel to drain excess butter.
- Cool and Scoop. Allow the cooked sweet potatoes to cool slightly for easier handling. Slice each potato lengthwise down the center and gently scoop out the flesh, leaving the skins intact for stuffing.
- Mash and Mix Filling. Transfer the sweet potato flesh to the bowl of an electric mixer (or mash by hand with a fork if preferred). Add salt, pepper, pumpkin puree, half of the crispy sage leaves, all the butter, and half of the grated cheese. Mix on medium speed until the filling is smooth and fluffy.
- Stuff and Bake Again. Spoon the filling back evenly into the hollowed sweet potato skins. Sprinkle the remaining cheese over the top. Return to the oven and bake for an additional 15 to 20 minutes until heated through and the cheese is melted and slightly golden.
- Garnish and Serve. Remove the twice-baked potatoes from the oven, top with the remaining crispy sage leaves, and serve warm for a flavorful, seasonal side dish.
Notes
- You can mash the sweet potato by hand with a fork if you don’t have an electric mixer, but whipping it creates a silky texture.
- Using a parm-cheddar mix adds depth, but parmesan alone also works well.
- Be careful not to burn the sage when frying; it crisps quickly.
- This dish can be made ahead and reheated before serving.
- For a dairy-free version, substitute butter and cheese with vegan alternatives.
Nutrition
- Serving Size: 1 stuffed sweet potato (approx. 1/4 of recipe)
- Calories: 290 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 30 mg
