Twice-Baked Sweet Potatoes with Goat Cheese & Candied Walnuts
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy roasted sweet potato halves filled with whipped goat cheese and topped with crunchy candied walnuts and fresh herbs—perfect as an elegant fall appetizer or cozy holiday side.
Ingredients
- 4 medium sweet potatoes, halved lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup goat cheese, softened
- 2 tablespoons cream or milk
- 1/2 teaspoon fresh thyme or parsley, chopped
- 1/2 cup chopped walnuts
- 1 tablespoon butter
- 2 tablespoons brown sugar
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush the sweet potato halves with olive oil and sprinkle with salt and pepper. Place cut side down and roast for 25–30 minutes or until tender.
- Meanwhile, prepare candied walnuts: melt butter in a skillet over medium heat. Add walnuts, brown sugar, and a pinch of salt. Stir constantly for 2–3 minutes until caramelized. Remove from heat and let cool.
- Once potatoes are roasted and slightly cooled, scoop out a small amount from the center to create a well.
- Mash the scooped-out potato with goat cheese and cream until smooth.
- Spoon the goat cheese mixture back into the potato wells.
- Top each with candied walnuts and sprinkle with fresh herbs. Serve warm.
Notes
- You can prepare the sweet potatoes and walnut topping ahead of time and assemble before serving.
- Try using honey or maple syrup instead of brown sugar for a different sweetness profile.
- For a vegan version, substitute vegan cream and cheese and use oil instead of butter for the walnuts.
Nutrition
- Serving Size: 1 filled sweet potato half
- Calories: 190
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Creamy, savory, and sweet, these twice-baked sweet potatoes are a refined twist on a classic dish. Roasted sweet potatoes are filled with a whipped goat cheese blend and finished with crunchy candied walnuts and a touch of fresh herbs, making them ideal as an elegant appetizer, festive side dish, or vegetarian entrée.
Why You’ll Love This Recipe
This recipe blends the earthy sweetness of roasted sweet potatoes with the tangy richness of goat cheese and the sweet crunch of candied walnuts. It’s a perfect combination of textures and flavors that feels indulgent while remaining wholesome. Easy to prepare ahead and simple to serve, these twice-baked sweet potatoes elevate any holiday table or fall-inspired menu.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 medium sweet potatoes, halved lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup goat cheese, softened
- 2 tablespoons cream or milk
- 1/2 teaspoon fresh thyme or parsley, chopped
For the Candied Walnuts:
- 1/2 cup chopped walnuts
- 1 tablespoon butter
- 2 tablespoons brown sugar
- Pinch of salt
directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush sweet potato halves with olive oil and season with salt and pepper. Place cut side down on the baking sheet and roast for 25–30 minutes, or until tender.
- While the potatoes roast, make the candied walnuts. In a skillet over medium heat, melt the butter. Add the chopped walnuts, brown sugar, and a pinch of salt. Stir constantly for 2–3 minutes, until caramelized. Transfer to a plate to cool.
- Once the potatoes are cool enough to handle, carefully scoop out a small portion from the center of each half to form a shallow well.
- In a bowl, mash the scooped-out sweet potato with goat cheese and cream until smooth and creamy.
- Spoon the goat cheese mixture back into the wells of the sweet potatoes.
- Top with candied walnuts and sprinkle with fresh herbs. Serve warm.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: Approximately 40 minutes
Variations
- Nut-Free Version: Omit the walnuts or substitute with toasted pumpkin seeds for a crunch without nuts.
- Spicy Twist: Add a pinch of cayenne pepper to the candied walnuts for subtle heat.
- Vegan Option: Use a plant-based cheese and non-dairy milk, and substitute coconut oil for butter.
- Maple Drizzle: Drizzle with maple syrup for an extra layer of sweetness.
- Savory Swap: Add crumbled bacon or caramelized onions for a more savory flavor profile.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the sweet potatoes on a baking sheet and warm in a 350°F oven for 10–15 minutes. Avoid microwaving, which can make the texture mushy and affect the walnuts’ crunch.
FAQs
Can I make these sweet potatoes ahead of time?
Yes, you can roast and fill the sweet potatoes in advance. Add the candied walnuts just before serving to maintain their crunch.
Is it necessary to peel the sweet potatoes?
No, the skins help hold the structure and are edible once roasted.
Can I use another type of cheese?
Yes, feta or cream cheese can be used, though the flavor and texture will differ slightly.
Are the candied walnuts crunchy or soft?
They are crunchy once cooled, adding great texture contrast to the creamy filling.
Can I double the recipe for a crowd?
Absolutely. This recipe scales up well for entertaining or larger gatherings.
What herbs pair best with this dish?
Fresh thyme, parsley, or rosemary all work well. Avoid strong herbs like oregano or sage.
Do I need to use cream in the filling?
Cream helps make the filling smoother, but milk or a dairy-free alternative also works.
Can I use store-bought candied walnuts?
Yes, store-bought versions are convenient, but homemade provides better freshness and control over sweetness.
What should I serve these with?
They pair nicely with roasted meats, salads, or grain-based dishes like wild rice pilaf.
Are these sweet potatoes served warm or cold?
They are best served warm, shortly after baking or reheating.
Conclusion
Twice-baked sweet potatoes with goat cheese and candied walnuts are a standout side dish that balances sweet, savory, and creamy textures with refined flavor. Whether served at a holiday meal or a cozy fall dinner, they offer a beautiful presentation and an unforgettable taste that guests will appreciate.
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