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Why I Make These Sweet Potatoes
I love any excuse to celebrate. Seriously… any excuse. When I simply make it through the work week, I pull out all the celebratory stops on my way towards the weekend! So, what’s the perfect side dish to celebrate this Thanksgiving? These incredibly delicious twice-baked sweet potatoes, of course!
Since celebrating is in my nature, when there are actual holidays, I’m at my best. I love to plan menus, use my best dishes (I collect numerous sets), and deck the house to the nines. But I know we don’t always have time to go all out, and I understand that’s not some people’s cup of tea. Life is busy, and we don’t all collect dishes – I see you rolling your eyes.
Even if you don’t plan your holiday festivities weeks in advance, Thanksgiving is the perfect time of year to appreciate good food. And whether it’s small or large, the menu doesn’t particularly matter when you’re surrounded by family and good friends. As long as the food is good, everyone will be happy.
My goal is always to create food that accomplishes two things:
- produces great flavor
- uses and highlights great ingredients
What’s so great about this sweet potato recipe is that it does both of these things. With a combination of kale, dried cherries (you could totally use cranberries as well if you’re feeling super festive), and a bit of tanginess from the Greek yogurt, a unique flavor palette emerges. Plus, can we talk about that little bit of feta on top – yum! It browns just slightly when baked the second time.
These sweet potatoes have been on my Thanksgiving menu for the last two years and if my family has any say, they will be this year as well. This is the perfect make-ahead side dish with great flavor!
I love to pair these sweet potatoes with complementary recipes that are also perfect for Thanksgiving: my favorite Thanksgiving turkey, delicious biscuits sprinkled with herbs and cheese, and, of course, the best pecan pie.
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Twice-Baked Sweet Potatoes
Ingredients
- 4 medium-sized sweet potatoes (approximately 4 pounds)
- 2 tbsp olive oil
- 1 cup diced onion
- 1 cup diced celery
- ¼ cup balsamic vinegar
- 2 tbsp honey
- ½ cup dried cherries (or cranberries)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cups chopped kale
- ¾ cup plain Greek yogurt
- ½ cup feta cheese
Instructions
- Preheat oven to 400°F.
- Wash and dry the sweet potatoes. Prick each potato with a fork and place on a parchment-lined baking sheet. Bake until tender, approximately 1 hour. When a knife inserted meets no resistance, the potatoes are ready. Remove from oven and cool.4 medium-sized sweet potatoes (approximately 4 pounds)
- Once cool enough to handle, cut off the top quarter of the potatoes with a sharp knife. Scoop out the flesh of the potatoes leaving about ¼ of an inch around the edges to keep the shape of the potato. Also scoop out the top cut piece and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and celery and sauté until tender and translucent, about 5 minutes.2 tbsp olive oil, 1 cup diced onion, 1 cup diced celery
- Add vinegar and honey and stir to combine.¼ cup balsamic vinegar, 2 tbsp honey
- Add the dried cherries.½ cup dried cherries (or cranberries)
- Add the kale and sauté until the kale wilts, approximately 2 minutes.2 cups chopped kale
- Add the potatoes and stir to combine.
- Remove from the heat and add the yogurt. Stir until completely combined and taste for seasoning, adding salt and black pepper.1 tsp kosher salt, ¾ cup plain Greek yogurt, 1 tsp freshly ground black pepper
- Spoon the filling into each empty potato, mounding the top. There will be extra filling, which can be baked in a separate small dish.
- Top with some feta cheese and place back into the oven to warm through and brown the cheese, approximately 5-8 minutes.½ cup feta cheese
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Hi. What do you think about substituting in buttermilk, ricotta and cojita cheese? Do you think these flavors would jive or flop? (using your twice baked sweet potato recipe)
Thank you fir yor positivity, you encourage healthy choices, you give easy descriptions on how to do things and for recipes. I have been vegan for 3 years, I love how I am able to change your recipes to vegan ingredients and they taste great. Twice baked sweet potatoes with swiss chard from my garden. I even made a vegan 5 layer mexican dip for Thanksgiving with cashew sour cream (which i made).