Prepare to embark on a culinary journey that will transform your dinner routine from mundane to magnificent! These Date Gorgonzola Stuffed Sweet Potatoes are not just a side dish – they're a flavor explosion that marries the creamy, bold punch of gorgonzola with the sweet, caramel-like richness of dates, all nestled inside a perfectly roasted sweet potato. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this recipe promises to be your new obsession that will have everyone asking, "What's your secret?"
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large sweet potatoes
- 1/2 cup gorgonzola cheese, crumbled
- 1/4 cup chopped dates
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
- Thoroughly wash the sweet potatoes and pat them dry with a clean kitchen towel. Using a fork, pierce each sweet potato several times around its surface to allow steam to escape during baking.
- Rub each sweet potato with olive oil and sprinkle with salt and pepper. Place the potatoes on the prepared baking sheet.
- Bake the sweet potatoes for 40-45 minutes, or until they are completely tender when pierced with a fork. The skin should be slightly crispy and the interior soft and creamy.
- While the potatoes are baking, prepare the filling by combining crumbled gorgonzola cheese, chopped dates, and chopped walnuts in a small mixing bowl. Gently mix the ingredients and set aside.
- Once the sweet potatoes are cooked, remove them from the oven and let them cool for 5 minutes. Carefully slice each potato lengthwise, creating a pocket for the filling.
- Gently open each potato and generously stuff with the gorgonzola, date, and walnut mixture. The warmth of the potato will slightly melt the cheese.
- Return the stuffed sweet potatoes to the oven for an additional 3-5 minutes to warm the filling and slightly crisp the top.
- Remove from the oven, let cool for a moment, and serve immediately while warm and aromatic.
Tips
- Choose sweet potatoes that are similar in size to ensure even cooking.
- Don't skip piercing the potatoes – this prevents them from potentially exploding in the oven.
- For extra crispy skin, rub the potatoes with a little extra olive oil and sprinkle with kosher salt.
- Let the potatoes rest for a few minutes after initial baking to make them easier to slice and stuff.
- Toast the walnuts briefly before chopping to enhance their nutty flavor.
- If gorgonzola is too strong, you can substitute with a milder blue cheese or goat cheese.
- Serve immediately to enjoy the contrast of warm, soft potato and slightly melted cheese.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 9g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 20mg
