Twice Baked Sweet Potatoes
Elevate the natural sweetness and creaminess of sweet potatoes with this delightful twice-baked recipe.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 medium sweet potatoes (about 8 ounces each)
- 1 tablespoon olive oil
- 2 shallots, minced (about 1/3 cup)
- 1 teaspoon fresh, chopped thyme
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 2 ounces Fontina cheese, grated (about ¾ cup)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh thyme sprigs (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the sweet potatoes on a baking sheet lined with parchment paper. Pierce them a few times with a knife and bake for about 50 minutes.
- Remove the sweet potatoes from the oven and allow them to cool slightly.
- Heat olive oil in a skillet over medium heat. Add the minced shallots and thyme, cooking until softened, about 3-4 minutes.
- When the sweet potatoes are cool enough, cut them in half lengthwise and scoop out the flesh, leaving a ½-inch border.
- In a large bowl, combine the sweet potato flesh, shallot mixture, melted butter, egg, cheese, salt, and pepper. Mix well.
- Spoon the mixture back into the sweet potato shells and top with thyme sprigs.
- Place the stuffed potatoes on a sheet pan and bake for an additional 20-25 minutes, until puffed and lightly browned.
Notes
For added flavor, you can mix in cooked bacon or use different cheese varieties.
Find it online: https://WWW.feelfreshrecipes.com/twice-baked-sweet-potatoes/