Twice-Baked Sweet Potatoes with Brie, Cranberries, and Rosemary

Introduction

These Twice-Baked Sweet Potatoes are the ultimate comfort dish with a sophisticated twist. Creamy sweet potato flesh is combined with melty brie, tart cranberries, and fragrant rosemary, then stuffed back into their skins and baked to golden perfection. A drizzle of honey adds just the right amount of sweetness, making this dish a perfect addition to holiday spreads or cozy weeknight dinners.

Ingredients

• 4 medium sweet potatoes
• 1 cup brie cheese, rind removed and cut into small pieces
• 1/2 cup dried cranberries
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup honey (optional, for drizzling)

Preparation

Step 1: Prepare the Sweet Potatoes

1. Bake the Potatoes:
   • Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape.
   • Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.

Step 2: Make the Filling

1. Cool and Scoop:
   • Once the sweet potatoes are baked, allow them to cool slightly.
   • Cut each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a small border around the skin to maintain their shape.
2. Combine Ingredients:
   • To the sweet potato flesh, add the brie cheese, dried cranberries, chopped rosemary, olive oil, salt, and pepper.
   • Mix until well combined. The warmth of the sweet potatoes will help the brie melt slightly, creating a creamy filling.

Step 3: Stuff and Bake

1. Stuff the Potatoes:
   • Spoon the sweet potato mixture back into the potato skins, mounding it slightly to create a generous portion.
2. Bake Again:
   • Return the stuffed sweet potatoes to the baking sheet.
   • Bake in the oven for an additional 15-20 minutes, or until the tops are golden and bubbly.

Step 4: Serve

1. Drizzle with Honey:
   • If desired, drizzle the tops of the sweet potatoes with honey for a touch of sweetness that complements the savory and tart flavors.
2. Serve Warm:
   • Arrange on a serving platter and enjoy as a side dish or a vegetarian main course.

Cooking Notes

• Brie Substitute: Use goat cheese or cream cheese if you prefer a milder flavor.
• Cranberries Alternative: Swap dried cranberries with dried cherries, raisins, or even chopped apricots for a different twist.
• Extra Crunch: Top with chopped pecans or walnuts before the second bake for added texture.

Serving Suggestions

• Holiday Side Dish: These twice-baked sweet potatoes are a stunning addition to Thanksgiving or Christmas menus.
• Main Course: Serve with a simple green salad for a light yet satisfying vegetarian dinner.
• Pair with Protein: Pair them with roasted chicken, pork tenderloin, or baked salmon for a complete meal.

Tips

1. Make Ahead: Prepare the sweet potatoes through the filling step. Store them covered in the refrigerator and bake just before serving.
2. Easy Cleanup: Line your baking sheet with parchment paper or aluminum foil to minimize cleanup.
3. Balance Flavors: Adjust the amount of honey based on your taste preference and the natural sweetness of the sweet potatoes.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 4

Nutritional Information (Per Serving):

• Calories: 320
• Fat: 14g
• Carbohydrates: 45g
• Protein: 7g
• Fiber: 6g

Conclusion

These Twice-Baked Sweet Potatoes with Brie, Cranberries, and Rosemary are a delightful combination of creamy, sweet, and savory flavors. Whether you’re serving them for a festive occasion or as a comforting weeknight side, this dish will impress with its elegant presentation and rich taste. Don’t forget the optional drizzle of honey for that extra special touch!

Twice-Baked Sweet Potatoes with Brie, Cranberries, and Rosemary

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• Author: Imili Johnson
• Total Time: 1 hour 15 minutes

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Ingredients

Scale 1x2x3x

• 4 medium sweet potatoes
• 1 cup brie cheese, rind removed and cut into small pieces
• 1/2 cup dried cranberries
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup honey (optional, for drizzling)

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Instructions

Step 1: Prepare the Sweet Potatoes

1. Bake the Potatoes:
   • Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape.
   • Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.

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Step 2: Make the Filling

1. Cool and Scoop:
   • Once the sweet potatoes are baked, allow them to cool slightly.
   • Cut each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a small border around the skin to maintain their shape.
2. Combine Ingredients:
   • To the sweet potato flesh, add the brie cheese, dried cranberries, chopped rosemary, olive oil, salt, and pepper.
   • Mix until well combined. The warmth of the sweet potatoes will help the brie melt slightly, creating a creamy filling.

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Step 3: Stuff and Bake

1. Stuff the Potatoes:
   • Spoon the sweet potato mixture back into the potato skins, mounding it slightly to create a generous portion.
2. Bake Again:
   • Return the stuffed sweet potatoes to the baking sheet.
   • Bake in the oven for an additional 15-20 minutes, or until the tops are golden and bubbly.

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Step 4: Serve

1. Drizzle with Honey:
   • If desired, drizzle the tops of the sweet potatoes with honey for a touch of sweetness that complements the savory and tart flavors.
2. Serve Warm:
   • Arrange on a serving platter and enjoy as a side dish or a vegetarian main course.

• Prep Time: 15 minutes
• Cook Time: 1 hour

Nutrition

• Serving Size: 4
• Calories: 320
• Fat: 14g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 7g