These are some twice baked sweet potatoes with attitude.
Crispy sage, melty sage butter, tons of parmesan and… pumpkin!
Yes, I am telling you to put some squash inside a potato. May sound weird, but tastes fantastic.
You will see! I promise.
I say it approximately 54 times a year, but right now really IS the most wonderful time of the year. Earlier this week, I saw the best meme that said November is basically the Thursday of the entire year.
It’s so true! Right?
If you know me, you know I love Thursday – all the anticipation of the weekend to come! And naturally, I love November, not only because it’s still peak fall, and because it houses one of my favorite holidays (if not theee favorite), Thanksgiving, but because it’s the start of the holiday season!
All the spooky, scary Halloween stuff is finally gone and we can settle in and listen to our Christmas music in peace. Or maybe that’s just me. But you’ll be glad to know I’ve passed it on because Max asked me a million times yesterday to listen to Jingle Bell Rock.
It’s not just the best time of year because of all that fun holiday stuff, but HELLO – the food. We’re in the thick of it now and I could not be more excited.
I dub myself the Thanksgiving queen.
I adore the craziness of the week before the meal, pulling everything together to make it, well, come together. And then actually bringing it together. It’s my life blood. I look forward to year it the entire year.
While this recipe definitely screams more Friendsgiving than Thanksgiving for us (my family can’t live without the classics, you know?), it could also totally be your dinner tonight! Or, a side dish to your dinner.
I would 100% consider this dinner. Eddie, not so much. But sweet potatoes are one of his favorite foods, so he is on board.
And that’s kind of funny, because he “doesn’t like” pumpkin. Yet he ate these and couldn’t hold back, so I was thrilled to tell him the ingredients shortly after he finished.
Oh man. They are so good.
The smooth and creamy sweet potatoes filling with just the tiniest hint of pumpkin – filled with crispy sage and butter and nutmeg and cheese.
The cheese! About the cheese. I really like to use one of those parmesan-cheddar blends, like Sartori Montamore and Trader Joe’s Unexpected Cheddar. Both are so wonderful and add incredible flavor to the potatoes.
My grandma made the best twice baked potatoes, and I have a recipe for greek yogurt twice baked potatoes on the site too. I’ve always loved that crispy, crunchy skin.
So yes, this is how we kick off November with the biggest flavor punch!
Twice Baked Sweet Potatoes with Pumpkin
Yield: 4 to 6 people
1 hr 15 mins
1 hr 30 mins
These twice baked sweet potatoes are whipped with crispy sage and pumpkin puree! Topped with cheese and baked until melty, they are super delish.
- 4 medium sweet potatoes
- 3 tablespoons unsalted butter
- 1 handful of sage, about 15 to 20 leaves
- ½ cup pumpkin puree
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¾ cup freshly grated parmesan cheese (I love a parm-cheddar mix, like sartori montemori or trader joe’s unexpected cheddar)
Preheat the oven to 425 degrees F. Poke a few holes in the sweet potatoes with a fork. Place them on a baking sheet and bake until potatoes are tender, about 45 to 60 minutes.
While the potatoes are cooking, place the butter in a saucepan over medium heat. Add the sage leaves and cook until they are just crispy, 1 to 2 minutes, then remove the leaves with kitchen tongs and place them on a paper towel.
Let the potatoes cool slightly, then slice them down the center lengthwise. Gently scoop out the sweet potato flesh, leaving the skin in tact so you can stuff it.
Place the sweet potato in the bowl of an electric mixer. (Note: you can totally mash it with a fork, but I find that whipping it in a mixer makes it super silky and fluffy!) Add the salt, pepper, pumpkin puree, half of the crispy sage leaves and all of the butter. Add half of the cheese mixture. Mix on medium speed until combined and smooth.
Scoop the mixture back into the sweet potato skins. Sprinkle with the remaining cheese. Bake for 15 to 20 minutes, or until potatoes are warmed through and the cheese is melty. Remove the potatoes from the oven and top with the remaining sage leaves. Serve!
Tastes like cozy comfort.