What’s better than a baked sweet potato?
A twice baked one. It’s a delicious way to load the potato with more flavor and add that crispy exterior.
While most recipes play up the sweetness of the sweet potato (almost border-lining on dessert), I wanted to contrast the naturally sweet root vegetable with some bright and savory flavors. These twice baked sweet potatoes re-stuffed with feta, sour cream, toasted nuts and green onion will satisfy both those salty/sweet cravings.
Perfect as a Thanksgiving dinner side dish, this entire recipe can be made a few days ahead. When you are ready to serve, just top with extra feta and nuts and pop the potatoes in the oven for 30 minutes. Cover tightly with foil to keep warm. Guests will not only love the sweet/salty flavor but also the creative presentation. Enjoy!
- 2 sweet potatoes
- ½ lb feta
- ¼ cup chopped pecans, toasted
- ¼ cup chopped walnuts, toasted
- ¼ cup sour cream
- green onion
- 1 tablespoon butter
- salt and pepper to taste
- Preheat the oven to 400 degrees. Pierce each potato all over with a knife then place on a baking sheet and cook for an hour. Set aside to cool. Chop the pecans and walnuts into small pieces and place on a baking sheet. Toast in the 400 degree oven for 6-8 minutes, occasionally shake the pan. Watch carefully or they may burn!
- Cut each potato in half lengthwise. Scoop out all the flesh and place in a medium sized bowl. Add the butter, sour cream, feta, toasted nuts and green onion. Mix well. The feta already brings a slightly salty taste, so add salt and pepper accordingly.
- Re-stuff the potato shells with the filling until each shell is full. If you are preparing in advance, set the potatoes on a baking sheet, cover with foil and refrigerate up to two days. Otherwise, top potatoes with extra feta and toasted nuts and bake for 25-30 minutes. Serve warm.