Introduction

Stuffed sweet potatoes are a fantastic way to elevate a simple vegetable into a decadent and satisfying dish. This recipe brings together a medley of bold and savory flavors—creamy blue cheese, crispy bacon, and a tangy chive-infused sour cream topping. The natural sweetness of the roasted sweet potatoes perfectly balances the intense, salty notes of blue cheese and bacon, while the fresh chive cream adds a cooling and refreshing finish. This dish is perfect for those who appreciate robust flavors and a rich, comforting meal. It works beautifully as a side dish or even a main course, depending on the occasion.

Prep Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients:

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 6 slices of bacon, chopped
• 1/2 cup crumbled blue cheese
• 1/4 cup sour cream
• 1/4 cup Greek yogurt (or additional sour cream)
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon butter (optional, for added richness)
• 1/4 teaspoon garlic powder (optional, for added flavor)
• Fresh chives, extra for garnish

Preparation:

Step 1: Prepare and Roast the Sweet Potatoes

• Preheat your oven to 400°F (200°C).
• Scrub the sweet potatoes thoroughly, then pat them dry. Pierce each sweet potato several times with a fork.
• Place the sweet potatoes on a baking sheet lined with foil or parchment paper. Rub them with olive oil, and season with salt and black pepper.
• Roast in the preheated oven for 45-60 minutes, or until the sweet potatoes are tender and easily pierced with a fork.

Step 2: Cook the Bacon

• While the sweet potatoes are roasting, heat a skillet over medium heat. Add the chopped bacon and cook until crispy, about 8-10 minutes.
• Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain any excess grease. Set aside.

Step 3: Prepare the Chive Cream

• In a small bowl, mix the sour cream, Greek yogurt, fresh chives, lemon juice, and garlic powder (if using). Stir until well combined. Season with a pinch of salt and black pepper. Taste and adjust seasoning if necessary. Keep the mixture chilled in the refrigerator until ready to use.

Step 4: Stuff the Sweet Potatoes

• Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly—about 5 minutes.
• Carefully slice each sweet potato down the center lengthwise without cutting all the way through. Gently push the ends toward each other to open the potato.
• If desired, add a small pat of butter inside each sweet potato for extra creaminess. Use a fork to lightly mash the flesh to incorporate the butter.

Step 5: Add the Toppings

• Sprinkle a generous amount of crumbled blue cheese inside each sweet potato.
• Top with crispy bacon crumbles, pressing them gently into the potato’s flesh.
• Add a dollop of the prepared chive cream on top of each sweet potato.

Step 6: Serve and Garnish

• Garnish with additional fresh chives for a pop of color and fresh flavor.
• Serve immediately while warm.

Cooking Note:

To avoid overcooking the sweet potatoes, start checking them for tenderness at the 45-minute mark. They should have a soft texture but hold their shape when you cut them open. For the creamiest texture, use full-fat sour cream and Greek yogurt for the chive topping. If you want to enhance the smoky flavor, consider using smoked bacon or a smoked blue cheese variety.

Serving Suggestions:

• Pair with a green side salad to add freshness to the dish.
• Serve alongside a grilled steak or roasted chicken for a hearty dinner.
• These stuffed sweet potatoes make a great addition to a holiday dinner spread, providing a unique alternative to classic potato dishes.
• They can be a meal on their own—simply increase the portion size by using larger sweet potatoes.

Tips:

• Choose the Right Sweet Potatoes: Select sweet potatoes that are similar in size so they cook evenly. Look for firm and smooth ones without soft spots.
• Crisping the Bacon: For extra crispy bacon, cook it slowly over medium heat and drain well on a paper towel. Crumble when completely cool.
• Make It Spicy: Add a pinch of crushed red pepper flakes to the chive cream or sprinkle some over the finished sweet potatoes for a spicy kick.
• Lighter Option: If you prefer a lighter version, use turkey bacon and low-fat sour cream.
• Blue Cheese Alternatives: If blue cheese is too strong for your taste, substitute with crumbled feta, goat cheese, or gorgonzola.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Nutritional Information:

• Calories: 340 per serving
• Protein: 12g
• Sodium: 600mg
• Carbohydrates: 45g
• Fat: 16g
• Fiber: 6g

Conclusion

Stuffed Sweet Potatoes with Blue Cheese, Bacon Crumbles & Chive Cream are a unique and delicious way to enjoy sweet potatoes. The combination of creamy blue cheese, smoky bacon, and fresh chive cream adds layers of flavor that elevate this dish from everyday fare to something special. It’s the perfect side dish for any occasion, whether you’re hosting a dinner party or simply enjoying a cozy evening at home. This recipe proves that sweet potatoes can be much more than just a sweet side—they can be savory, bold, and utterly satisfying.

Stuffed Sweet Potatoes with Blue Cheese, Bacon Crumbles and Chive Cream

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• Author: Imili Johnson
• Total Time: 35 minutes

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Ingredients

Scale 1x2x3x

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 6 slices of bacon, chopped
• 1/2 cup crumbled blue cheese
• 1/4 cup sour cream
• 1/4 cup Greek yogurt (or additional sour cream)
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon butter (optional, for added richness)
• 1/4 teaspoon garlic powder (optional, for added flavor)
• Fresh chives, extra for garnish

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Instructions

Step 1: Prepare and Roast the Sweet Potatoes

• Preheat your oven to 400°F (200°C).
• Scrub the sweet potatoes thoroughly, then pat them dry. Pierce each sweet potato several times with a fork.
• Place the sweet potatoes on a baking sheet lined with foil or parchment paper. Rub them with olive oil, and season with salt and black pepper.
• Roast in the preheated oven for 45-60 minutes, or until the sweet potatoes are tender and easily pierced with a fork.

Step 2: Cook the Bacon

• While the sweet potatoes are roasting, heat a skillet over medium heat. Add the chopped bacon and cook until crispy, about 8-10 minutes.
• Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain any excess grease. Set aside.

Step 3: Prepare the Chive Cream

• In a small bowl, mix the sour cream, Greek yogurt, fresh chives, lemon juice, and garlic powder (if using). Stir until well combined. Season with a pinch of salt and black pepper. Taste and adjust seasoning if necessary. Keep the mixture chilled in the refrigerator until ready to use.

Step 4: Stuff the Sweet Potatoes

• Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly—about 5 minutes.
• Carefully slice each sweet potato down the center lengthwise without cutting all the way through. Gently push the ends toward each other to open the potato.
• If desired, add a small pat of butter inside each sweet potato for extra creaminess. Use a fork to lightly mash the flesh to incorporate the butter.

Step 5: Add the Toppings

• Sprinkle a generous amount of crumbled blue cheese inside each sweet potato.
• Top with crispy bacon crumbles, pressing them gently into the potato’s flesh.
• Add a dollop of the prepared chive cream on top of each sweet potato.

Step 6: Serve and Garnish

• Garnish with additional fresh chives for a pop of color and fresh flavor.
• Serve immediately while warm.

• Prep Time: 20 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 340 per serving
• Sodium: 600mg
• Protein: 12g