This reuben stuffed twice baked sweet potatoes recipe is a take on a deconstructed reuben sandwich, mixed with sweet potato and thousand island dressing, and topped with delicious sauerkraut! It is twice baked, so the Swiss cheese is extra gooey. If you are wondering what to make with corned beef leftovers, then this is the reuben recipe for you!
What Does This Reuben Stuffed Sweet Potato Recipe Taste Like?
This is one of the better recipes that I have made in a long time. I could eat baked stuffed sweet potatoes every single day, if they are prepared like this! Tender spiced corned beef and gooey mild Swiss cheese are mixed with bright red onion and the soft sweet and earthy innards of the sweet potatoes. The key step that really elevates the flavor, in my opinion, is the addition of thousand island dressing, which gets mixed with the rest of the ingredients.
The dressing is tangy and zesty, and really brings that ‘reuben’ flavor to the forefront.
All in all, every ingredient works so harmoniously together. You are going to wonder why you have never thought of making reuben stuffed sweet potatoes before!
How To Make This Reuben Stuffed Twice Baked Sweet Potatoes Recipe:
Deli corned beef, or even leftover corned beef brisket, is chopped up with Swiss cheese, red onion and green onion. The sweet and soft insides of the sweet potato are then mixed with these ingredients, along with thousand island dressing, and the mixture is scooped back into the sweet potato boats. The potatoes are then baked until the cheese is nice and gooey melted!
Here, let me break it down:
Make sure to scroll down to the recipe card for the full list of instructions and ingredients!
- Start by pre-heating your oven to 400 degrees F. Poke fork holes all over the sweet potato (you don’t have to go crazy, try 4 per side). Place the sweet potatoes on a baking sheet and drizzle with olive oil. Bake until fork tender, about 1 hour.
- While the sweet potatoes are cooking, chop up the corned beef and Swiss cheese into little squares and toss it with the chopped red onion and green onion.
- When the sweet potatoes are done, allow them to rest until cool enough to handle. Make a slit along the length of the top of the sweet potato to open it up, and scoop the insides out into the bowl with the corned beef. Be careful not to poke through the skin of the potato! I usually leave about 1/4 of an inch of insides.
- Mix the sweet potato and corned beef mixture with the thousand island dressing until everything is well combined. At this point you can add a pinch of salt and pepper if you like ( I didn’t add any, but that’s my preference).
- Scoop the mixture back into the sweet potato shells. You have the option to top them with more sliced Swiss cheese if you like! Place the baking sheet back in the oven for 8 minutes.
- Remove the baking sheet from the oven and transfer the sweet potatoes to a plate. Sprinkle with more chopped red onion and green onion, a drizzle of thousand island dressing and some sauerkraut! Enjoy!
Crispy Corned Beef And Lemon Garlic Cabbage
You’re going to want to save this one, guys! This is the best corned beef and cabbage recipe because the corned beef is transformed into a super flavorful, crispy on the outside, juicy on the inside corned beef brisket that pretty much melts in your mouth. It is served over a bed of cabbage that …
When To Serve This Sauerkraut and Corned Beef Recipe:
These sweet potato boats make a GREAT left over Saint Patricks day recipe! They can also be a wonderful and easy summer dinner recipe, since sweet potatoes are in season in summer and fall months! And if you have a cold, sweet potatoes are LOADED with vitamin C! So cooking them during a cold of flu can help your immune response!
Of course, you don’t really need a reason to cook this sweet potato dinner! Enjoy it whenever you have the craving for a reuben sandwich, but you want to make it a bit healthier!
Frequently Asked Questions:
| Should I use deli meat or fresh cooked corned beef brisket? | So, what I did to save myself time and energy, is I went to my local deli and asked them to cut me thick slices of deli corned beef meat. That way, all I had to do was dice it up with the cheese (that I also got at the deli), no cooking required. If you already cooked it, and you’re looking for what to do with leftover corned beef, that works great as well! You definitely don’t need a TON for this recipe, so whatever you have I’m sure will be great! |
| How long does this take to make? | The actual prepping should take you less than 5 minutes. Since the sweet potatoes take a while to cook in the oven, the cooking time is a little over 1 hour. |
| How deep do the fork holes need to be, and how many? | Little known fact about myself: I HATE fork stabbing potatoes (fork stabbing is a very technical term). I find it really awkward, and I can never get the fork out! So I actually had my husband do this task for me. You don’t have to go TOO deep, maybe about 1/3 of an inch deep, and you only need to do about 4 stabs per side. Don’t worry, if you don’t do it perfectly it won’t explode on you, I promise! |
Reuben Stuffed Twice Baked Sweet Potatoes
Ingredients
- 4 medium sweet potatoes, scrubbed (one per person, depending on size)
- 1/4 pound thick sliced deli corned beef, or chopped corned beef brisket
- 1/4 pound deli Swiss cheese (about 8 slices)
- 1/3 cup chopped red onion
- 2 tbsp sliced green onion, divided
- 1/4 cup thousand island dressing
- 1 handfull sauerkraut for topping
- 1 tbsp olive oil
- optional salt and pepper
Instructions
- Start by pre-heating your oven to 400 degrees F. Poke fork holes all over the sweet potato (you don't have to go crazy, try 4 per side). Place the sweet potatoes on a baking sheet and drizzle with olive oil. Bake until fork tender, about 1 hour.
- While the sweet potatoes are cooking, chop up the corned beef and Swiss cheese into little squares and toss it in a bowl with the chopped red onion and green onion. Set aside.
- When the sweet potatoes are done, allow them to rest until cool enough to handle. Make a slit along the length of the top of the sweet potato to open it up, and scoop the insides out into the bowl with the corned beef. Be careful not to poke through the skin of the potato! I usually leave about 1/4 of an inch of insides.
- Mix the sweet potato and corned beef mixture with the thousand island dressing until everything is well combined. At this point you can add a pinch of salt and pepper if you like (I didn't add any, but that's my preference).
- Scoop the mixture back into the sweet potato shells. You have the option to top them with more sliced Swiss cheese if you like! Place the baking sheet back in the oven and bake for another 8 minutes.
- Remove the baking sheet from the oven and transfer the sweet potatoes to a plate. Sprinkle with more chopped red onion and green onion, a drizzle of thousand island dressing and some sauerkraut! Enjoy!
Did you like this reuben stuffed twice baked sweet potatoes recipe? If so, you will LOVE my Corned Beef Hash Breakfast Quiche recipe!
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