Best 7 Stuffed Baked Sweet Potatoes With Pecans Recipes
Have you ever tried a dish that combines the sweetness of baked sweet potatoes, the crunch of pecans, the savory flavors of sausage, and the tangy creaminess of goat cheese? If not, then you're in for a treat. This article features two delectable stuffed baked sweet potato recipes that are sure to tantalize your taste buds and make your next meal an unforgettable experience.
The first recipe is for a classic stuffed baked sweet potato filled with a mixture of ground sausage, chopped pecans, and a blend of seasonings. This hearty and flavorful filling is the perfect complement to the naturally sweet and tender sweet potato.
The second recipe takes a more unique approach with a filling made from roasted butternut squash, tangy goat cheese, and crispy bacon. The combination of these ingredients creates a complex and sophisticated flavor profile that will impress even the most discerning palate.
Both recipes are easy to follow and can be customized to your liking. Whether you prefer a spicy filling or a milder one, there are endless possibilities for creating a stuffed baked sweet potato that's perfect for you. So gather your ingredients, preheat your oven, and get ready to indulge in a culinary delight.
STUFFED BAKED SWEET POTATOES WITH PECANS
We serve this amazing dish with ham. It makes 6 little mini sweet potato casseroles without all the mess!
Provided by michellej
Categories Side Dish Vegetables Sweet Potatoes
Time 1h22m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
- Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
- Return the stuffed potato skins to the oven; bake another 12 minutes.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 30.6 g, Fat 10.1 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 113.2 mg, Sugar 8.7 g
STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL
Provided by Tyler Florence
Categories side-dish
Time 1h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
- In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
- Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL
Provided by Tyler Florence
Categories side-dish
Time 1h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
- In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
- Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
APPLE & PECAN STUFFED SWEET POTATOES
We first made this side dish for a beef cook-off my sister-in-law entered-our beef didn't win, but we won best sides! -Jennifer Kuehn, Avon, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Scrub potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan. Bake at 400° for 45-60 minutes or until tender. , When cool enough to handle, cut off a thin slice from the top of each potato; discard. Scoop out pulp, leaving 1/4-in. thick shells; transfer to a large bowl. Mash pulp with butter, adding brown sugar and orange zest. Fold in apple and pecans., Spoon into potato shells. Return to baking pan. Bake 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 408 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 143mg sodium, Carbohydrate 59g carbohydrate (30g sugars, Fiber 7g fiber), Protein 4g protein.
STUFFED BAKED SWEET POTATOES
It is common for steakhouses in our area to offer baked sweet potatoes as a side, just like a baked potato, only with butter, sugar and cinnamon. This is a fancier version that sound delicious, ie. the sweet potato version of a stuffed potato. I have not tried it, but hope you enjoy! Cook time includes time to initially cook the sweet potatoes.
Provided by Bobtail
Categories Yam/Sweet Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Bake sweet potatoes for 1 hour or until tender.
- Cut 1 inch strip lengthwise from top of the potato.
- Carefully scoop pulp from shell.
- In a large bowl, combine sweet potatoe pulp, orange juice, butter and salt.
- Beat until fluffy.
- Stir in pineapple.
- Stuff shells with the mixture.
- Sprinkle with pecans.
- Bake at 375 degrees for 10 minutes.
Nutrition Facts : Calories 257.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.3, Sodium 500.6, Carbohydrate 35.5, Fiber 5.1, Sugar 13, Protein 3.2
BAKED SWEET POTATOES AND PECANS
This winning holiday dish is almost a dessert before you get to the pie.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees. Generously butter a 2-quart casserole, and set aside. Bake the potatoes until almost tender, 25 to 30 minutes. Remove potatoes from oven, and set aside until cool enough to handle. Slip off the skins. Cut the potatoes into 1 1/2-inch thick rounds, and transfer to a large bowl.
- Add 5 tablespoons butter, 5 tablespoons brown sugar, cinnamon, and cayenne pepper; season with salt and pepper. Stir to combine; set aside.
- Melt the remaining 2 tablespoons of butter in a medium sauté pan set over medium-high heat. Add the remaining 2 tablespoons brown sugar and the pecans. Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
- Add the pecans to the sweet-potato mixture, and gently stir to combine. Transfer to he prepared casserole, and bake, stirring 2 or 3 times, until potatoes are caramelized and bubbly, 30 to 35 minutes. Serve immediately.
CREAMY TWICE-BAKED SWEET POTATOES
I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. -Linda Call, Falun, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.
Nutrition Facts : Calories 297 calories, Fat 16g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 100mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 4g fiber), Protein 5g protein.
Tips:
- To save time, bake the sweet potatoes a day ahead and store them in an airtight container in the refrigerator. When you're ready to serve, reheat them in a 350°F oven for about 15 minutes, or until warmed through.
- If you don't have pecans, you can substitute another type of nut, such as walnuts, almonds, or hazelnuts.
- To make the dish vegan, omit the butter and use a plant-based milk in the mashed sweet potatoes.
- For a sweeter dish, add a tablespoon or two of honey or maple syrup to the mashed sweet potatoes.
- If you like a bit of heat, add a pinch of cayenne pepper or chili powder to the mashed sweet potatoes.
- To make the dish more festive, top the stuffed sweet potatoes with a dollop of whipped cream or a sprinkle of cinnamon sugar.
Conclusion:
Stuffed baked sweet potatoes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover sweet potatoes. With a few simple ingredients, you can create a hearty and satisfying meal that the whole family will enjoy.
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