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–+ servings

Twice Baked Sweet Potatoes with Feta Cheese

Meg van der Kruik
Savor the perfect blend of savory and sweet with our Twice Baked Sweet Potatoes with Feta Cheese. Velvety sweetpotato mash mixed with tangy feta cheese creates a creamy and indulgent filling. Topped with crunchy toasted walnuts and a drizzle of honey, each bite offers flavors and textures that will keep you coming back for more.
2.94 from 95 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course dinner, Side Dish
Cuisine American
Servings 6 servings
Calories 233 kcal

Ingredients
 
 

  • 3 Sweet Potatoes, about 1 ½ pounds, scrubbed clean, holes poked all over with a fork or knife
  • 5 tablespoons butter, divided
  • 3 cloves garlic, pressed
  • 3 ounces feta cheese
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup toasted walnuts, chopped
  • 2 tablespoons honey

Instructions
 

To cook the sweet potatoes:

  • Place a rack in the bottom third of the oven; preheat the oven to 400°F.
  • Arrange the prepared sweet potatoes on one half of a heavy ovenproof skillet. Pour water in the skillet just to cover the bottom of the skillet. Cover the skillet tightly with aluminum foil and bake until the sweet potatoes are just tender, about 30-35 minutes. Transfer the sweet potatoes to a cutting board to cool. Slice the partially roasted sweet potatoes in half lengthwise.
  • Meanwhile, drain any remaining water that is still in the skillet, then return the empty skillet to the oven for 20 minutes.
  • After 20 minutes, remove the hot skillet from the oven and melt 2 tablespoons butter in the skillet. Place the halved sweet potatoes cut side down into the melted butter and return to the oven to roast until the edges are browned and crisp, about 18-25 minutes.
  • Once the sweet potatoes are cooked, allow to cool for a few minutes.

For the filling:

  • When the sweet potatoes are cool enough to handle, gently scoop the insides out with a spoon, being careful not to tear the skin.
  • Place the sweet potato flesh, 3 tablespoons butter, garlic, feta, and seasoning in a food processor and puree until smooth. Adjust the seasoning to taste.
  • Scoop the sweet potato mixture into a piping bag and fill each skin with the puree. *See recipe note.
  • Place the filled potato skins on a sheet tray and bake for an additional 15 minutes or until the tops are golden brown.
  • Garnish with toasted walnuts and honey drizzle.

Video

Notes

If you don’t have a piping bag, you can use a heavy duty freezer zip lock bag. Or just use a spoon to add the filling back to the skins.

Nutrition

Serving: 1halfCalories: 233kcalCarbohydrates: 21gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 38mgSodium: 661mgPotassium: 268mgFiber: 2gSugar: 9gVitamin A: 9691IUVitamin C: 2mgCalcium: 101mgIron: 1mg
Keyword always in season, baked feta, honey, roasted sweet potato, sweet potato, sweetpotatoes, Twice Baked Sweet Potatoes, walnuts
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