Twice-Baked Sweet Potatoes with Cheese, Walnuts & Cranberries
Ingredients (Serves 3–4)
For the sweet potatoes
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3 large sweet potatoes, scrubbed clean
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2 tablespoons olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
For the filling
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1 cup shredded cheese (mozzarella, gouda, or a mild cheddar)
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¼ cup dried cranberries
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¼ cup walnuts, roughly chopped and lightly toasted
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1 tablespoon butter
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1 teaspoon fresh rosemary, finely chopped
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1 teaspoon fresh thyme, finely chopped
For finishing
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1–2 tablespoons honey
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Extra chopped herbs for garnish
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Optional: cracked black pepper or chili flakes
Instructions
1. Bake the sweet potatoes
Preheat the oven to 200°C / 400°F.
Pierce each sweet potato several times with a fork.
Rub with olive oil, salt, and black pepper.
Place directly on the oven rack or a baking tray and bake for 45–60 minutes, until very soft inside.
2. Prepare the filling
Once cool enough to handle, slice each sweet potato lengthwise.
Scoop out most of the flesh into a bowl, leaving a thin border so the skins hold their shape.
Add butter, half of the cheese, rosemary, thyme, and a pinch of salt.
Mash gently until creamy but not completely smooth.
3. Stuff and top
Spoon the mixture back into the sweet potato skins.
Top with remaining cheese, dried cranberries, and chopped walnuts.
4. Bake again
Return the stuffed sweet potatoes to the oven.
Bake for 12–15 minutes, until the cheese is fully melted and lightly golden.
5. Finish and serve
Remove from the oven and drizzle lightly with honey.
Garnish with extra herbs and optional black pepper or chili flakes.
Serve warm.
Tips
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Use orange-fleshed sweet potatoes for the best sweetness and color.
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Swap walnuts for pecans if preferred.
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Add crispy bacon bits if a savory version is desired.