Is anyone else out there a huge fan of twice baked potatoes?? My mom used to make the classic, the russet potato stuffed with broccoli, cheese and sour cream and they were so delicious I would get so excited when I saw them on the dinner table, or more accurately the kitchen counter because that’s where we ate. Now the Internet has latched on to one of my favorite meals and theres’ about a million ways to make a stuffed potato. So here I am, jumping on the trend with these Loaded Sweet Potatoes with Brussels Sprouts and Balsamic Glaze.
The reason I think this recipe is a huge winner in the stuffed potato department is because it is seasonal! Sweet potatoes are super hot this time of year and you can find huge ones everywhere! More importantly though, Brussels sprouts are in every store. Brussels sprouts have gone in about two years to the world most underrated vegetable to literally EVERYWHERE, and I am pumped about it.
Not to brag about myself but this recipe is great! Sweet potatoes and Brussels sprouts are a winning vegetable combo and I think we all know that balsamic glaze is a natural compliment for both of these veggies. It has a rich sweetness to it that adds to the vegetables perfectly.
I have a serious warning about these, they will take you FOREVER to reheat. Seriously, if you reheat them, head my warning and don’t worry about keeping them together, just slice them up into small pieces, otherwise it will take you like ten minutes and you will burn your fingers and the middle will still be hot.
I hope my warning didn’t deter you from trying these, they’re delicious and I swear they still taste good mashed up and reheated! If you’re reading this, please take a second to follow us on social media if you haven’t already! I post fun videos of me trying to cook things on Instastories and it’s a lot of fun for a Saturday morning. Thanks so much for reading!
Until Next Time,
Jackie
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Brussels Sprouts Stuffed Sweet Potatoes with Balsamic Glaze
- Prep Time: 10 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 40 mins
- Yield: 4 potatoes 1x
- Category: Dinner
- Cuisine: Vegetarian
Description
Seasonal and delicious twice baked sweet potatoes stuffed with Brussels sprouts, topped with coconut bacon and drizzled with balsamic glaze.
Ingredients
Scale
- Stuffed Sweet Potatoes
- 2 cups Brussels sprouts, sliced in half and ends trimmed
- 4 sweet potatoes
- 1 cup Greek yogurt
- 1 tsp paprika
- 2 tsp rubbed sage
- 1 tsp nutmeg
- 1 tbs honey or maple syrup
- 2 tsp balsamic vinegar
- 1 tbs olive oil
- Balsamic glaze
- 1/2 cup Balsamic vinegar
- 2 tbs honey
- 2 tbs brown sugar
- 1 tbs coconut oil
- Coconut Bacon
- 2 cups unsweetened coconut flakes
- 1 tbs maple syrup
- 1/4 cup soy sauce
- 2 tsp cumin
- 1 tsp liquid smoke
- 2 tsp garlic powder
- 1 tsp smoked paprika
- pinches of salt and pepper
Instructions
- Preheat your oven to 350 degrees. Rub the sweet potatoes with olive oil and poke holes in them with a fork. Place them on a baking sheet and bake potatoes for 1 hour. In the last ten minutes of baking the potatoes, add the coconut bacon to the oven as well.
- While the potatoes are baking, cook the Brussels sprouts. I steamed mine using a steamer tray in a large pan. If you don’t have a way to steam vegetables, you can blanche them as well. Bring a large pot of water to a boil and add in the Brussels sprouts. Boil in the water for 3-5 minutes until they are bring green and softened. Transfer them immediately to either an ice bath or rinse them with very cold water.
- When the potatoes are done baking, place them aside to cool. Let them cool for 15-20 minutes or at least until you can touch them without burning yourself. Slice down the middle of the potatoes and scoop out insides but be careful to leave the skins intact. Transfer the insides to a large bowl and add the yogurt, balsamic vinegar, honey, nutmeg, sage and paprika. Whip the potatoes until all the ingredients are incorporated. Fold into the mixture the Brussels sprouts and the coconut bacon. Just eyeball this depending on how stuffed you want your potatoes to be. Place them back into the oven and bake for 15 more minutes.
- While the potatoes are baking for the second time, make the balsamic glaze. In a small pan, melt the coconut oil then add in the balsamic vinegar, brown sugar and honey. Stir frequently for approximately 10 minutes until the vinegar cooks down and it becomes a thick, syrupy glaze.
- Serve the potatoes topped with more coconut bacon the balsamic drizzle and a little more yogurt if you like! These can be reheated, they’re best in the oven but if you’re using a microwave, I recommend breaking them up so that they reheat faster.
Notes
*For Vegan, use vegan butter and almond milk instead of Greek yogurt for the inside of the potatoes.
