Real Recipes From Real Home Cooks ®

double baked balsamic sweet potatoes

Recipe by
Monica H
Michigan City, IN

I recommend using a thicker, more aged, balsamic vinegar. This way, it won't immediately soak into the potato and will serve almost as a dipping sauce, too.

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For double baked balsamic sweet potatoes

  • 2
    sweet potatoes
  • 1/2 stick
    unsalted butter
  • 1/2 tsp
  • 1/4 tsp
  • 1 Tbsp
    brown sugar
  • 1/4 tsp
    cinnamon powder
  • 1/4 tsp
  • 1/4 tsp
    ginger powder
  • 1 Tbsp
    chopped fresh basil
  • 1 Tbsp
    chopped fresh scallions
  • 1/2 c
    mozzarella or munster cheese
  • 1/4 c
    balsamic vinegar

How To Make double baked balsamic sweet potatoes

  • 1
    Wash, dry and pierce potatoes with knife. Bake potatoes in 375 degree oven for 1 hour, or until soft (check with fork or knife in middle of potato for softness).
  • 2
    Cut potatoes lengthwise and scoop insides out into a bowl. Save the skins! You don't have to scoop EVERYTHING out...just try to get most of it.
  • 3
    In the bowl, mash the scooped potato with the butter and all the spices.
  • 4
    Set filling and skins to the side for 5 minutes to cool. Spray a small baking dish (or whatever will snugly fit your skins) with non-stick spray.
  • 5
    Line the skins into the dish. Scoop potato mixture back into the skins. (You will probably have left over potato mixture).
  • 6
    Top the potatoes with cheese. Place back into the oven and bake at 375 for 10 to 15 minutes, until the cheese is melted.
  • 7
    Sprinkle basil and chives on top.
  • 8
    Drizzle vinegar on top, and serve immediately (Or have balsamic vinegar set to the side, and once served, everyone can drizzle on their own). Yum :)