SWEET POTATOES WITH SAGE STUFFING
A healthy addition to your Festive table
Sweet potatoes with sage stuffing bring all the comforts of the season together in one irresistible dish. It’s the kind of recipe that feels both familiar and a little bit indulgent. Think soft, caramelised sweet potatoes, a savoury sage-scented crumble, and a touch of burrata to make it truly celebratory. Whether you’re hosting a feast or bringing a side to the table, this recipe delivers colour, richness and that cosy festive magic that makes sharing a meal feel special.
SWEET POTATOES WITH SAGE STUFFING
SERVES : 4
4 large, sweet potatoes, washed
200 g streaky bacon
1 onion, chopped fine
1 garlic clove, minced
200 g stale bread, torn into small pieces
15 ml extra virgin olive oil
60 g butter
Generous handful parsley, finely chopped
Generous handful sage
Salt
Freshly ground black pepper
Burrata, for serving
Preheat oven to 180°C. Place stale bread on a baking tray and bake for 18–20 minutes or until bread is golden and crisp. Remove from the oven and allow to cool completely. At the same time, use a utility knife to pierce each sweet potato a few times on each side and place on a baking tray. Roast in the oven until soft and tender, about 50 minutes to 1 hour, depending on the size of the potatoes.
Place cooled bread in a high-speed blender or food processor and process until a fine crumb is achieved. In a large pan over medium-high heat, cook the bacon until crisp, then remove from the pan and set aside.
In the same pan, add olive oil and butter. Once the butter has melted, add the onions and cook until soft. Add the sage leaves and garlic and cook for 3 minutes. Add the breadcrumbs and cook for an additional minute. Remove from the heat. Chop the bacon into small pieces and add to the breadcrumb mix.
Add the chopped parsley, then season with salt and pepper. Mix to combine. Using a knife, cut slits lengthways down the cooked sweet potato and carefully push back the skin to reveal the flesh. Top each sweet potato with a generous amount of breadcrumb mix.
Add torn burrata and place back in the oven to gratinate. Serve hot.