These decadent Caramelized Onion and Apple Twice Baked Sweet Potatoes is a nutritious and more flavourful take on the classic steak house staple.
Confession: I love the Keg. And I don’t just love anything about the Keg, I specifically go for their twice baked potato. Cheesy, buttery and as big as my head, I could happily go to the Keg, skip the big steak and make a meal out of a colossal Twice Baked Potato. I probably wouldn’t feel so hot after that so I created a better for you swap, my Caramelized Onion and Apple Twice Baked Sweet Potatoes!
How to Make Caramelized Onion and Apple Twice Baked Sweet Potatoes
I love my golden russet taters, but sometimes I crave the natural sweetness of a sweet potato. Baked until soft and silky, and mixed with juicy apples, lean turkey sausages, sweet caramelized onions and loads of cheese – it’s legit my favourite part of any meal.
The great thing about twice baked sweet potatoes is that they’re super versatile so you can feel free to add in whatever yummy cheese, meats or veggies you’ve got on hand. I sometimes throw in some kale or spinach, a little pear or leftover chicken like I did in my Thai Peanut Sauce Potatoes. I do like adding some protein to them so that they aren’t just a massive carb bomb, but rather, they could totally stand in for a full on meal.
Move over Keg. My twice baked sweet potatoes are my new favourite meal- no $30 steak required!
Now, I want to know from all of you- what do you like to put into your twice baked sweet potatoes?
Have you tried my Cheesy Caramelized onion and apple twice baked sweet potatoes?
Leave me a comment below with your thoughts!
Swiss Cheese Caramelized Onion and Apple Twice Baked Sweet Potatoes
- 2 sweet potatoes
- 2 tsp extra virgin olive oil
- ¼ tsp sea salt
- Preheat oven to 350 F. Line a tray with parchment paper.
- Scrub the sweet potatoes well, and poke holes into them. Rub with 2 teaspoons of oil, sprinkle with ¼ tsp salt and roast for 1 hour or until very tender when you piece them with a fork. Once cool enough to touch, cut them in half lengthwise and scoop out the insides into a bowl, leaving a thin shell around the edges.
- While the potato is roasting, heat two teaspoons of oil and the butter in a large skillet over medium low heat. Add in the onions and coat them in the oil. Stirring every 5 minutes, let the onions cook until it reaches a caramelized amber colour, about 40 to 50 minutes. Add in the balsamic, thyme, and a pinch each of salt and pepper to taste. Set aside. Set aside.
- Finally, add the turkey sausage to a small skillet with 1 teaspoon of oil and break up the meat into small pieces. Cook until well browned then set aside.
- In a bowl, mix the sweet potato insides with the cinnamon, maple syrup, caramelized onion, cooked turkey, diced apple, ½ cup Swiss cheese, ¼ cup Parmesan cheese and salt and pepper, to taste.
- Stuff the sweet potato shells with the mixture, then top with pecans, ¼ cup of swiss cheese and 2 tablespoons of parmesan cheese. Place them in the oven for about 10 to 15 minutes until the skin gets lightly crispy and the mixture warms through.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.