The creamy texture of these twice-baked sweet potatoes goes really well with the slight crunch of brussels sprouts. They're delicious, healthy, and really simple to make!
Some foods is just better cooked twice. Refried beans, twice-baked potatoes, and twice-baked sweet potatoes. They're an awesome fall and winter comfort food dish that takes a little time to bake, but is totally worth the effort.
Plus the vitamins, minerals, and protein in the sweet potatoes, sprouts, and even the egg all add delicious nutrition. They're great for an easy dinner or a light lunch, or even for a holiday meal!
We like to serve these with a spiral ham for the holidays, or with a smoked pork butt in the fall. They're just so simple and everyone can add their own toppings if you have a family with different tastes.
Ingredients
- Sweet potatoes
- Heavy cream
- Grated cheese (I used colby jack)
- Salt
- Bacon
- Brussels sprouts
- Eggs
- Chives
- Sour cream
- Sriracha
(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)
Instructions
To make this recipe, poke holes in your sweet potatoes and put them in tin-foil. Bake in the oven for about 40 minutes, remove, and scrape out the flesh and be sure to keep the skins since you will be reloading them in a bit.
Put the sweet potato flesh in a food processor. Pulse with some cream, salt and cheese. then spoon back into their shells and bake again for another 10-15 minutes.
Once your potatoes are finished cooking, top with a fried egg, sriracha, chives, sour cream and extra cheese! They are definitely even more delicious than they look, and are perfect for an easy weeknight dinner.
Variations
Here are some more ideas for what to put on top of a loaded baked sweet potato:
- Bell peppers, tomatoes, jalapeño, and mozzarella
- Maple syrup, butter and pecans
- Blue cheese, walnuts and honey (this one is a personal favorite)!
- Brown sugar, cinnamon and marshmallows
- Brown sugar, cinnamon and honey butter
- Cheddar cheese, black beans, avocado and chives
Loaded Twice-Baked Sweet Potatoes
These loaded twice-baked sweet potatoes are simple to make yet loaded with flavor. They're great for breakfast, lunch, or an easy dinner!
Ingredients
- 4 sweet potatoes, washed
- 6 bacon slices
- 6 Brussels sprouts
- ⅓ cup heavy cream
- ⅓ cup grated cheese (I used colby jack)
- 1 ½ teaspoon salt, divided
- 1 tablespoon olive oil
- 4 eggs, sunny-side up or how you prefer
- 4 tablespoons sour cream
- 1 tablespoon chopped chives
- 1 tablespoon Sriracha
Instructions
- Preheat the oven to 400°F.
- Using a fork, poke a few holes on each side. Wrap them in tinfoil then place them in the oven to cook for about 40-45 minutes or until soft inside when pierced with a fork.
- While the potatoes are cooking, add the bacon to a baking sheet and lined mine with tinfoil or parchment paper, and place in the oven to cook for about 15-20 minutes with the sweet potatoes.
- Meanwhile, halve about 6 Brussels sprouts and toss with olive oil and ½ teaspoon salt. Arrange in an even layer and roast in the oven along with the sweet potatoes for 18 to 24 minutes or until the edges are golden brown.
- Once the potatoes are done, let cool for a few minutes then slice in half and scoop out the inside while leaving the skin in tact. Save skin.
- Place the inside flesh in a food processor or blender and add heavy cream, cheese, and salt.
- Pulse together until creamy.
- Spoon the filling back into the potato skins and bake for an additional 20 minutes.
- Once finished, top 3 sweet potato halves with fried egg and the other 3 sweet potato halves with sour cream. Top all halves with Brussels sprouts, bacon, chives, and Sriracha.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 677Total Fat: 41gSaturated Fat: 18gUnsaturated Fat: 23gCholesterol: 289mgSodium: 2023mgCarbohydrates: 42gFiber: 5gSugar: 4gProtein: 36g
This data was provided and calculated by Nutritionix.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
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