French Onion Stuffed Sweet Potatoes with Thyme Toasted Breadcrumbs
Kicking things off right with french onion sweet potatoes today!
It feels like today is the official start to the new year, right? Even though most of us started working again last week, Max didn’t go back to school until today and the first Monday just FEELS like the start.
At least for me!
I wanted to kick things off with a delicious comforting recipe that I knew would be a staple for years to come. This is it. French onion stuffed sweet potatoes are definitely in the rotation for us because they are crazy loaded with flavor.
We are talking, INSANELY (!) flavorful.
I love that this is a way to enjoy all the taste of french onion soup without the soup part.
Warm, toasty, cheesy, comforting.
Eddie doesn’t love brothy soups and even I get weird about ordering french onion soup. Yes I live for caramelized onions but do I really want an entire spoonful of them? Not really. I mostly just want that toasted bread that’s smothered in gruyere.
Two main components of this recipe – the potatoes and onions – will take over the 30 minutes that I normally like to spend in the kitchen on weeknights. But! Don’t let that deter you. First, both ingredients can be cooked while you do other things. Their cook time is mostly hands off, except for the occasional stir of the onions.
The other option is that you can roast your potatoes or caramelize your onions ahead of time. Especially roasting the potatoes – you can easily throw them in the oven on Sunday while you’re chilling on the couch or doing laundry. No big deal!
The rest of the recipe comes together easily! A sprinkle of gruyere cheese. A toast of thyme butter breadcrumbs. A dollop of greek yogurt or sour cream. Some fresh chives on top. And you’re good to go!
I LOVE this as a meal. Like love love love it. When I was a tween, I became freakishly obsessed with broccoli cheddar baked potatoes from Wendy’s. This was odd for two reasons: first, we never ate Wendy’s and second, you couldn’t get me near broccoli… like, ever.
But potatoes were my favorite food. And I’m pretty sure I saw a commercial or something and then begged my mom to drive my 13 year old self through the drive through frequently, just to get the broccoli cheddar potatoes.
Spoiler alert: I didn’t touch the broccoli. It was all about the potato and cheese.
That’s just a long rambly way of saying that I still love a good stuffed potato as a meal. It’s insanely filling and this in particular is ridiculously flavorful.
Eddie prefers it as a side dish, so he’s eaten this before as a side dish to some pulled pork and then also some rotisserie chicken. If you use it as a side dish, the key is to make sure you don’t overpower the flavor with the main entree. Keep that simple so the french onion sweet potato really shines!
And now you know the secret of making January delicious. You gotta try it!
French Onion Sweet Potatoes
French Onion Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 2 sweet onions, thinly sliced
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- ⅔ cup freshly grated gruyere cheese
- 1 teaspoons dried thyme
- 1 garlic clove, minced
- ½ cup seasoned panko bread crumbs
- ⅓ cup greek yogurt or sour cream, to dollop
- 3 tablespoons chopped fresh chives
- Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and pierce them a few times with a fork, all over. Roast the potatoes for 50 to 60 minutes, until they are soft enough to cut through.
- While the potatoes are roasting, caramelize the onions. Heat a large pot over low heat and add 1 tablespoon of butter and the olive oil. Add in the onions with a sprinkle of salt. Cook, stirring occasionally, untilt the onions are caramelized - about 50 to 60 minutes. Make sure they are over the lowest heat so they don’t burn. In time, they will caramelize themselves without any sugar! If you’re in a rush, you can add a few teaspoons of brown sugar or honey to help them along.
- Slice the potatoes down the center and sprinkle with the gruyere cheese. Add a sprinkling of the dried thyme. Stick the potatoes bake in the oven for 5 to 10 minutes, just so the cheese melts.
- While the cheese melts, heat a small skillet over medium heat and add the remaining tablespoon of butter. Add in the garlic and cook for 30 seconds. Add in the rest of the thyme and bread crumbs and stir to coat, tossing for 5 to 6 minutes are they brown.
- Remove the potatoes and top with the caramelized onions. Sprinkle on the the bread crumbs. Add a dollop of yogurt or sour cream and a few fresh chives. Devour!
Did you make this recipe?
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I appreciate you so much!
This definitely makes Monday happier.
22 Comments on “French Onion Stuffed Sweet Potatoes with Thyme Toasted Breadcrumbs”
These look soo good! Wish I was eating one of these for lunch right now!
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I made these after you posted them on Instagram. They are the best potatoes I’ve ever made!
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I’m always in on sweet potatoes, but really love your “french onion” treatment of them with this recipe, thank you, much appreciated (panko is a nice addition too!)
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Oh my goodness!! These look incredible!
Any thoughts on how this would play on a regular potato? I just can’t do sweet potatoes. Force Thanksgiving servings has ruined me :(
Sounds yummy! Can’t wait to try making this. (Hint: Step 3 says to “stick potatoes bake in the oven” instead of “back”.) Just thought you’d want to know!
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These were so flavorful and delicious!
Hey Jessica- I’m having a really hard time caramelizing these onions. I’m going on almost 2 hours now I’ve been stirring them. I started with my stove on low but after an hour hadn’t gotten anywhere so I cranked the stove up to 4 and added 2 tsp of brown sugar. They’ve softened, but for some reason I still can’t get them to start turning brown. Any suggestions? I followed your instructions exactly.
Would love to make this, but I don’t know what potatoes to use. Our grocery labels those with white centers as “sweet potatoes” (I don’t mean the Japanese ones which are white but not sweet). They mistakenly label the orange centered ones “yams”, but they are just sweet potatoes, usually called Garnets.
I prefer the white sweet potato to the orange ones.
Which do you recommend for the recipe. Thanks!
These were delicious! We had them for dinner tonight along with sauteed pork chops and broccoli. I will definitely be making these potatoes again.
Insanely delicious. This also inspired filling a regular russet with a ton of carmelized onions and mashing them in (no cheese). Dinner is served. Why is this not on every menu everywhere?
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Made this tonight and absolutely loved it. Fantastic flavors!
This was so easy and delicious! I loved that the onions and breadcrumbs can be prepared ahead of time. I served these alongside some smoked sausage we needed to use up, and the combination was perfect.
Hello! When do you add the black pepper? I am making this tonight.