Loaded Stuffed Balsamic Sweet Potatoes
These Loaded Stuffed Balsamic Sweet Potatoes are a delicious and easy dinner idea filled with fall flavours like balsamic-marinated onions, turkey bacon and brussels sprouts.
This post is sponsored by PC Black Label – thanks for supporting the brands that help keep my blog up and running!
Okay, so I officially can't believe we're approaching the end of October. Part of me feels robbed of fall, that we've had such hot weather this year so far and I haven't been able to really get in the typical fall spirit like I do every year.
One of the top reasons I actually LOVE fall is the food. Roasted root vegetables are in fashion, butternut squash and pumpkin spice is everywhere, and cozy fall evenings in with candles and delicious comfort food are an absolute must.
Well, let me get us all in the fall spirit with these Loaded Stuffed Balsamic Sweet Potatoes.
The idea is super simple: bake sweet potatoes in the oven for 40 minutes or so, cut them open and pack them full of your favourite fall veggies, then kick back and enjoy the evening. Dinnertime has become almost sacred to me lately – I really do make an effort to enjoy a healthy, delicious dinner and turn off from technology. The phone goes away upstairs, the sweatpants get busted out and I enjoy some true downtime without any distractions.
With the hectic-ness and rush of busy weekdays it's sometimes hard to sit down and truly enjoy any meal. I basically make my breakfast ahead of time so that I don't have to make it each morning and I eat it while working, then by lunchtime I'm often only mid-way through my to-do list so if I do take a “break” for lunch it's for maybeeeeee 15 minutes or so.
But come dinner? Sometimes I want a glass of wine, a big couch with a few blankets, and no distractions. Just some time alone or with people I love enjoying the simple things like good food.
So, keep all of the above in mind when I tell you these Loaded Stuffed Balsamic Sweet Potatoes take about an hour to cook in the oven.
But, this really is the type of dinner you can kinda throw in the oven and forget about while you relax for the night. Bake the potatoes, prep the ingredients while they're baking, then stuff and eat. But in the meantime, there will be plenty of downtime while you're waiting for them to cook so this is one of those dinners I recommend you prep right away when you get home.
Alternatively, you could also bake the sweet potatoes ahead of time (up to 2 or 3 days before), then reheat and stuff with all the fillings.
As you've probably seen over the past few months here on the blog, I’ve partnered with PC Black Label to put together some delicious, seasonal recipes using fun, unique ingredients from a monthly black box they send me.
The project has really allowed me to think outside the box and experiment with different flavour profiles while using trendy, new ingredients I'm not always familiar with. Playing around in the kitchen is hands down one of my favourite past times and really enables me to become a better home cook so I've loved working to develop some new recipes like this Habanero Santa Fe Chicken Salad and these Southwest Chicken Foil Packets.
I used the Borettane Onions in Balsamic Vinegar from this month’s PC Black Label black box and also received a jar of Hot Cherry Peppers that I can’t wait to play around with. The onions in particular are something I could see myself even adding to a fall charcuterie board – they're rich and tasty on their own but add a ton of flavour to salads, sandwiches and these stuffed sweet potatoes.
It's super easy to jazz up the flavours in these Loaded Stuffed Balsamic Sweet Potatoes with just a hint of these onions and some other savoury, simple ingredients. Dinner on a sheet pan is a winner in my books!
Will you be making these Loaded Stuffed Balsamic Sweet Potatoes?
Yep, I think I'm gonna go ahead and have these for dinner again tonight.
Stuffed Balsamic Sweet Potatoes
- 4 medium-sized sweet potatoes
- 6 slices turkey bacon (or regular bacon)
- 1 cup brussels sprouts, chopped into quarters
- 1/2 small red onion, diced
- 1/2 red pepper, diced
- 8 PC Black Label Borretane Onions, sliced in half
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- Preheat oven to 450 F. Prick sweet potatoes with a fork all over. Bake in the oven for 40-45 minutes until softened and tender.
- Meanwhile, prepare toppings. Remove sweet potatoes from the oven and stuff equally with veggies. Bake another 10 minutes. Remove from oven and sprinkle with cheese, then season with salt and pepper. Serve and enjoy!
- Note: sweet potatoes can be baked and kept in fridge up to 3 days ahead of time. Reheat in 425 F oven for 15 minutes, then stuff with fillings and bake for another 10 minutes, then serve.