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Baked Sweet Potato, Three Ways

Baked Sweet Potato, Three Ways

Tender on the inside, crisp on the outside, perfectly simple
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How do you like your baked sweet potatoes? With Shakerag Blue—a sweet and salty Tennessee blue cheese wrapped in figs—vibrant peppadew peppers and tangy Arethusa sour cream? Or do you prefer classic New York cheddar, Blackberry Farm Smoked Onion Jam, candied jalapenos, and a generous sprinkle of scallions? Or are you in more of as Chai Spiced Vermont Creamery Creme Fraiche and Mieli Thun French Honeysuckle Honey mood? Pro tip: make them all three delicious ways and you won’t ever have to decide.

Baked Sweet Potato, Three Ways
Tender on the inside, crisp on the outside, perfectly simple
  • Prep Time : 15 min.
  • Cook Time : 50 min.
  • Total Time : 1 hr. 5 min.
  • Serves 3

Ingredients

Directions

  1. Preheat the oven to 425F. Pierce the sweet potatoes with a fork and lay onto a baking sheet.
  2. Bake the sweet potatoes for 40-50 minutes or until fork tender. Remove from the oven and let rest while you prepare the fillings.
  3. For the cheddar bacon variation, cook the bacon over medium heat in a skillet or cast iron pan until crispy. Remove from the heat and chop into rough bits.
  4. For the first variation, slit the sweet potato open and pinch to expose interior flesh. Crumble blue cheese into the pocket and allow to warm and melt. Top with crumbled bacon, diced peppadews, a dollop of sour cream, minced fresh chives and fresh black pepper. Serve warm.
  5. For the second variation, slit the sweet potato open and pinch to expose interior flesh. Grate the NY State yellow cheddar into the pocket to allow to warm and melt. Top with a dollop of the smoked onion jam, a few coins of candied jalapenos, a dollop of sour cream and chopped scallions. Serve warm.
  6. For the third variation, slit the sweet potato open and pinch to expose interior flesh. Spoon a dollop of the chai spiced creme fraiche into the pocket and allow to warm and melt. Scatter the kishmish raisins and drizzle the honey atop. Serve with fresh blackberries. Serve warm.

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