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Camille Styles

Recipe Files

Savory Stuffed Sweet Potatoes

October 5th, 2015

savory stuffed sweet potatoes

If sweet potatoes haven’t become a regular staple in your household, it’s time to make them one. There’s simply no vegetable like it: healthy and satisfying, crazy delicious, and as easy to prepare as a bowl of cereal. For the laziest meal, I throw a whole sweet potato into the oven, just as-is, and enjoy it one hour later with whatever toppings I happen to have on hand… which is precisely how this recipe was born. You know all those fall flavors you love this time of year? They can all be found in just one bite of these savory stuffed sweet potatoes. Scroll down for the complete (and completely easy) recipe…

*photography by Kate LeSueur

savory stuffed sweet potatoes

savory stuffed sweet potatoes

savory stuffed sweet potatoes

savory stuffed sweet potatoes

Savory Stuffed Sweet Potatoes

savory stuffed sweet potatoes

Serves 3

Ingredients

  • 1 small sweet potato per person
  • arugula
  • dried cranberries
  • roasted pumpkin seeds
  • crumbled goat cheese
  • 1/2 cup olive oil
  • 1 small bunch fresh sage, stems removed
  • sage brown butter (recipe below)
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Wrap sweet potatoes individually with foil and place together on a baking sheet. Bake for 1 – 1.5 hours (the longer they cook, the sweeter and more tender they’ll be.)
  2. When the sweet potatoes have about 20 minutes left to cook, fry the sage leaves: In a small saucepan over medium-high, heat the olive oil. Test the oil by adding a drop of water to the pan; if it sizzles, it’s ready. Drop the sage leaves into the oil and let them fry for 15 seconds. Use a slotted spoon to remove the leaves from the oil, then let drain on a paper-towel lined plate. Set aside.
  3. Prepare the sage brown butter (recipe below.)
  4. Remove sweet potatoes from the oven and allow to cool five minutes. Unwrap each sweet potato and cut open along the top. Stuff generously with arugula, goat cheese and dried cranberries. Drizzle with sage brown butter, then top with fried sage leaves and pumpkin seeds for garnish.

 

 

Sage Brown Butter

Ingredients

  • 1 stick butter
  • 2 tablespoons chopped sage
  • salt and pepper to taste

Instructions

In a small pan, melt the stick of butter. Add the sage and continue to cook until the butter starts to brown. Remove from heat and set aside.

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8 Comments
  1. Jessica Rose says:

    I need to switch to sweet spuds (as we call them over here in the UK) as I keep reading positive things about their health benefits. Thanks for the recipe. 😉

    http://vodkaandarose.blogspot.co.uk

  2. I’m not a huge fan of sweet potatoes, but these look really good! With them being stuffed I think I might like them more and will have to try this recipe out!

    xo, Liz
    http://lipstickandconfetti.com

  3. kristen says:

    This sounds wonderful…however I have tried many different brands of goat cheese even fresh from the farmers market and can not stand the flavor. Is there another kind of cheese you can recommend?

    • Sami says:

      Have you tried FETA cheese? It’s a little on the sour side (tasty!) and it contrasts very well with the sweetness of the sweet potato.

  4. Never would’ve thought to dress a sweet potato up like this. Looks delicious!

    xo Jessica
    http://www.mystylevita.com

  5. xoxobellablog says:

    I make baked sweet potatoes often but never thought to try something like this. yum!

    xoxoBella | http://xoxobella.com

  6. tuf77736 says:

    You’re right that sweet potatoes should be a staple. They’re the best. Can’t wait to try this!

  7. Brenda says:

    Extremely beautiful! The lighting and the photography is phenomenal.

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