Twice-Baked Idaho Sweet Potato with Sage and Goat Cheese

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted Idaho sweet potatoes twice baked with creamy goat cheese and fresh sage for a savory side that celebrates regional flavors. This American-inspired quick recipe (vegetarian), ready in about 85 minutes, pairs large Idaho sweet potatoes, goat cheese, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 75 min Serves 6 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pierce 3 large Idaho sweet potatoes with a fork multiple times and place on a baking sheet. Roast for 50-60 minutes until tender when pierced with a knife.
  2. Step 2: When cool enough to handle, slice each sweet potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a 1/4-inch border to keep the skins intact.
  3. Step 3: To the sweet potato flesh, add 4 oz softened goat cheese, 3 tbsp unsalted butter, 8 finely chopped fresh sage leaves, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Mix well until creamy and smooth.
  4. Step 4: Drizzle the sweet potato skins with 1 tbsp olive oil and sprinkle with the remaining 1/2 tsp salt. Fill each skin evenly with the sweet potato and goat cheese mixture.
  5. Step 5: Place filled sweet potato halves back on the baking sheet and bake for another 15 minutes at 400°F until tops are slightly golden. Optionally, sprinkle 1/4 cup chopped walnuts over each before serving for crunch.

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