Twice-Baked Sweet Potatoes

Photo: Romulo Yanes

Serve these colorful sweet potatoes with Pork Roast with Apples and Gremolata as part of your holiday dinner.


  • 5 medium sweet potatoes (about 3 pounds)

  • 4 ounces fresh goat cheese

  • Coarse salt and ground pepper

  • 3 tablespoons finely chopped fresh chives

  • ¼ cup chopped pecans

  • ¼ cup panko (Japanese breadcrumbs)

  • 4 tablespoons unsalted butter, room temperature


  1. Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour.

  2. When cool enough to handle, halve sweet potatoes lengthwise. Scoop out all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining 2 skins). Place flesh in a food processor, along with 2 tablespoons butter and goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add chives and pulse to combine; spoon into skins.

  3. In a small bowl, stir together pecans, panko, and 2 tablespoons butter until combined; season with salt and pepper. Sprinkle panko mixture over sweet potatoes. Bake until topping is golden, 10 to 12 minutes.

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