Description
Discover how to make delicious Roasted Stuffed Sweet Potatoes with our easy-to-follow recipe. Learn the secrets to a perfect, flavorful dish!
Ingredients
- – 4 medium sweet potatoes (4 x 300g / 10 oz), skin on, washed and dried
- – 1/2 tsp (3 ml) salt
- – 4 tbsp (60 ml) vegetable oil
- – 5 tbsp (75 ml) pecan nuts
- – 200g / 7 oz beef strips
- – 1 1/2 cups (360 ml) shredded cheddar cheese
- – 1/4 tsp (1 ml) black pepper
- – 1/4 tsp (1 ml) garlic powder
- – 1/4 tsp (1 ml) onion powder
- – 1/4 tsp (1 ml) paprika
- – 1/4 tsp (1 ml) salt
- – 1/2 cup (120 ml) panko breadcrumbs
- – 2 tbsp (30 ml) sage leaves, finely chopped
Instructions
- Turn on your oven to 200°C / 400°F (or 180°C if using a fan oven).
- Pierce the sweet potato skins 15 times with a fork, place them on a baking sheet lined with foil, and roast for 75 minutes until fully tender (check using a butter knife).
- After baking, let the potatoes cool for about 10 minutes until they can be handled. Slice them in half lengthwise, then scoop out the insides, leaving a 0.5cm (0.2″) border (use a towel if they’re still hot). Put the scooped-out flesh into a bowl.
- Mash the potato flesh with a fork. Mix in the beef strips, 1/2 tsp salt, black pepper, garlic powder, onion powder, and paprika, along with half of the pecans and cheddar cheese, saving the rest for topping. Stir until well blended.
- Return the potato shells to a baking sheet lined with parchment and fill them evenly with the potato mixture. Sprinkle the remaining cheddar cheese on top and bake for 25 minutes until the cheese is gooey and melted.
- Add the remaining pecans to the top along with the panko mixture, and bake for an additional 3 to 4 minutes.
- Let them sit for 5 minutes before serving.
- Prepare the following while the sweet potatoes are roasting.
- In a small saucepan, melt the butter over medium heat. Let it bubble and brown for 3 to 5 minutes, stirring occasionally, until you see brown bits and it smells nutty. Pour into a bowl, including the browned bits, and set aside.
- In a dry skillet over medium-high heat, toast the pecans for 2 to 3 minutes until they are golden. Cool on a cutting board, then chop finely.
- Using the same pan, cook the beef strips over medium heat. Once the fat starts to render, increase the heat to medium-high and cook until crispy and golden, about 4 to 5 minutes. Remove with a slotted spoon into a bowl, leaving the fat in the pan.
- Add the breadcrumbs to the pan on medium-high heat and stir until golden, about 2 minutes, then transfer to a bowl.
Notes
- – Enhance the flavor by toasting the pecans before adding them to the potato mixture.
- – Opt for high-quality cheddar cheese to create a luxurious and creamy topping.
- – Allow the sweet potatoes to cool before handling to prevent any burns while scooping out the flesh.
