Twice-Baked Sweet Potatoes with Balsamic Berry Compote

Posted by Olivia on Sunday, February 10th, 2013

Twice-Baked Sweet Potatoes with Balsamic Berry Compote

We decided to invite sweet potatoes to the dining table for Valentine’s Day this year, and couldn’t be happier that we did.

This is a twist on the typical savory twice-baked potato recipe. We started with twice-baked sweet potatoes—which in their own right have a marvelously sweet and rich flavor. But to top off these gorgeous boats, we made a warm compote of berries and our lusciously indulgent Black Cherry Balsamic Vinegar. The result is perfect as a side dish to your Valentine’s Day entrée, or even as the dessert if you don’t want to go too sweet with it.

For the berries, we used a bag of mixed frozen berries, but you can really use any fresh or frozen berries you’ve got on hand—try using just cherries to complement the Black Cherry Balsamic Vinegar!

Let us know how this recipe comes out for you at home. We love to see photos!

Made with these products from The Olive Press:

  • Compote:
  • 1 cup frozen or fresh berries
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 tablespoon Black Cherry Balsamic Vinegar
  • Sweet potatoes:
  • 1 large sweet potato
  • 2 tablespoons sour cream
  • 2 tablespoons crème fraiche, yogurt, or sour cream, for serving

  1. For the compote: Combine all ingredients in a small saucepan; bring to a low simmer over medium-low, stirring. Heat gently over a very low simmer, stirring, (be careful not to burn the butter!) until fruits are cooked through, release their juices, and the mixture thickens slightly. Remove from heat and set aside until ready to use. (May be made up to two days in advance. Store covered in the fridge. When ready to use, simply reheat gently on the stovetop.)
  2. For the sweet potatoes: Preheat oven to 400°F. Pierce sweet potato all over with a fork. Place in oven and cook until very soft, about 1 hour. Remove from oven. When cool enough to handle, slice in half lengthwise, and scoop out flesh into a small bowl. Add sour cream and mash until smooth. Scoop mixture back into sweet potato shells. Arrange evenly on a baking sheet and place back in oven. Cook until tops are golden, about 15 to 20 minutes.
  3. To assemble: Place each sweet potato half on a serving plate. Spoon compote mixture generously over the tops. Finish off with a dollop of crème fraiche, yogurt, or sour cream. Enjoy immediately.

Notes: Makes 2 servings.
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