These heavenly twice-baked sweet potatoes are creamy, savory, and kissed with the tang of balsamic caramelized onions and whipped herbed goat cheese. Topped with a crispy golden crust of parmesan and finished with a sweet drizzle of balsamic glaze, they’re the ultimate crowd-pleaser that elevates a humble sweet potato into a gourmet centerpiece.
Why You’ll Love This Recipe:
- Perfect combination of sweet, savory, creamy, and tangy
- Great as a vegetarian main or hearty side dish
- Surprisingly easy to prepare with gourmet-level results
- Naturally gluten-free and made with simple, whole ingredients
- Customizable with your favorite herbs and cheese blend
Twice-Baked Sweet Potatoes with Caramelized Balsamic Onions & Herbed Goat Cheese
Sweet potatoes have long been a staple in home kitchens, loved for their creamy texture, vibrant orange flesh, and natural sweetness. But when you transform them into twice-baked masterpieces, they take on a whole new level of elegance and flavor. This recipe is designed to turn everyday ingredients into something truly special.
Twice-baked potatoes originated as a way to create a creamy filling with a crispy topping, and this sweet potato version flips the traditional concept on its head. Instead of sour cream and cheddar, we use herbed goat cheese and caramelized balsamic onions, delivering a sophisticated blend of flavors.
What sets this recipe apart is its balance. The goat cheese adds richness and tang, the balsamic onions bring depth and a little sweetness, and the sweet potatoes offer earthy comfort. All these flavors marry beautifully under the blanket of freshly grated parmesan.
We roast the sweet potatoes whole first to preserve their flavor and moisture. Once baked, we scoop out the fluffy insides and whip them into a dreamy filling, folding in the savory onion mix and aromatic rosemary.
Caramelizing onions low and slow draws out their natural sugars, and finishing them with a splash of balsamic vinegar adds a gentle punch. These onions become the backbone of our savory-sweet profile.
We opt for a modest portion of goat cheese mixed directly into the filling to create a luscious texture. A few extra crumbles on top bake to a rich, golden crust.
The parmesan cheese, added at the end, melts into the filling and gives a nutty finish. It contrasts the tangy goat cheese and makes each bite more layered.
To heighten flavor and texture, we drizzle balsamic glaze just before serving. This glaze adds a final pop of sweetness and glosses over the potato for a showstopping look.
These twice-baked sweet potatoes are great for meal prepping or holiday feasts. You can make the filling ahead of time, and even reheat the assembled potatoes for a quick weeknight meal.
They’re also a wonderful vegetarian centerpiece. For meat-eaters, consider pairing with grilled steak, roasted chicken, or a hearty grain salad.
This dish is a conversation starter. With its gorgeous presentation and nuanced flavor, it often surprises guests who don’t expect so much flavor from a sweet potato.
From busy weeknight dinners to festive fall gatherings, this recipe delivers big comfort and bigger taste. It can be dressed up or down depending on the occasion.
We use simple pantry staples to keep this recipe accessible: dried rosemary, garlic powder, sea salt, and olive oil. But you can easily elevate it with fresh herbs or infused oils.
Once you master the technique, the possibilities are endless. Try swapping in feta, using shallots instead of onions, or adding a handful of toasted walnuts for crunch.
Ultimately, this dish is about turning the familiar into something extraordinary. It’s a reminder that comfort food can be gourmet with just a few thoughtful tweaks.
Servings: 3 (2 halves per person)
Time:
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
Ingredients:
- 3 medium sweet potatoes
- 1 medium yellow onion, finely chopped
- 1 1/2 tablespoons balsamic vinegar
- 3 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary, plus extra for garnish
- 1/4 cup grated parmesan cheese
- 4 oz soft goat cheese, crumbled and divided
- 2 tablespoons balsamic glaze
- Sea salt and freshly ground black pepper, to taste
- Fresh parsley or chives, for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scrub the sweet potatoes thoroughly. Pierce them several times with a fork. Rub each with 1 tablespoon of olive oil and a pinch of sea salt.
- Roast sweet potatoes for about 60 minutes, or until tender when pierced with a fork.
- While they roast, heat 1 tablespoon olive oil in a skillet over medium-low heat. Add the chopped onion and cook slowly for 8-10 minutes until golden and soft.
- Stir in balsamic vinegar and cook for 1-2 more minutes, allowing it to reduce and coat the onions. Remove from heat.
- Once potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out most of the flesh into a mixing bowl, leaving a 1/4-inch border to support the skins.
- To the bowl of sweet potato flesh, add garlic powder, dried rosemary, salt, pepper, and half the goat cheese. Mash until smooth.
- Fold in the balsamic onions and stir to fully combine.
- Spoon the mixture back into the sweet potato shells. Top with remaining goat cheese crumbles, grated parmesan, and a tiny pinch of rosemary.
- Return to the oven and bake for 15-20 minutes, until the tops are golden and slightly crisp.
- Remove from oven and drizzle each half with balsamic glaze. Garnish with chopped parsley or chives.
- Serve warm and enjoy the creamy, tangy, caramelized deliciousness.
Tips:
- For extra creaminess, mix a splash of milk or cream into the sweet potato filling.
- Swap dried rosemary with fresh for a brighter herbal note.
- Want crunch? Top with chopped nuts or crispy onions.
- Store leftovers in the fridge for up to 3 days and reheat in a 350°F oven for 10-15 minutes.
- Don’t skip the balsamic glaze – it pulls the whole dish together.
