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
Units
Scale
- 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
