Twice Baked Goat Cheese Sweet Potatoes

** For the next week, I’m teaming up with my fellow food blogger friend Bri to share some Thanksgiving-inspired recipes. Be sure to check back here and on Bri’s blog every day for a mix of classic and  revamped Thanksgiving recipes!  **

When it comes to Thanksgiving, I’m all about savory.

I pass on pumpkin pie and head straight for the stuffing. So, as you can imagine, sweet potato casserole is usually low on my list. I eat it  (of course!), but I don’t go back for seconds. :) If there was goat cheese in that sweet potato casserole, I’d be all over it.

These twice-baked sweet potatoes are the sophisticated older sibling of your standard twice-baked potato. And, if I dare say so, they’re far superior to sugary sweet potato casseroles topped with marshmallows.

I was really happy as I was eating my potato last night. I can’t even describe how good these taste. If you love goat cheese, these are an absolute must. Fortunately, I had the foresight to make enough so I can eat these all week for breakfast lunch.

I’ll be honest — these are kind of a pain in the butt to make.  I happen to think the end result was very worth the time, though. If you want to save yourself the hassle of carefully scooping out the potato’s flesh and not ripping the skin, you can just make mashed sweet potatoes and mix in the goat cheese. That alone is an incredible combination that I plan on keeping in regular rotation as a side dish.

Now go check out Bri’s blog where she’s featuring Fresh Creamed Corn with Bacon today!

Twice-Baked Goat Cheese Sweet Potatoes
Serves: 6
  • 3 large sweet potatoes
  • 3 oz goat cheese
  • ½ cup panko bread crumbs
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tbsp melted butter
  1. Preheat oven to 400 degrees.
  2. Wash and scrub sweet potatoes. Pierce each potato all over with a fork, then wrap each in foil. Place potatoes on a baking sheet and put in the oven. Bake for an hour, or until tender.
  3. Let potatoes cool, then cut them in half. Carefully scoop out the inside of each potato into a bowl, leaving about ¼ inch of potato on the skin.
  4. Mash together potatoes with the goat cheese until well-blended and smooth.
  5. Spoon potato and goat cheese mixture back into the potato skins.
  6. Mix the bread crumbs, thyme and butter, then sprinkle on top of each potato.
  7. Put potatoes back in oven for 15 minutes, until bread crumbs are nicely browned.

Do you prefer savory or sweet Thanksgiving sides? Check back tomorrow for another non-traditional side dish that’s both savory and sweet: Sautéed Kale with Pine Nuts and Raisins. 


    • Kerry says

      That recipe is coming tomorrow…really simple kale w/ pine nuts and raisins. :)

      Let me know how you like the sweet potatoes!

  1. says

    I am with you; if the description of a dish has goat cheese in it, it is instantly a serious consideration for my mouth. How about I make paninis, you make these, and we make a date out of it? YUM!


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