Friday, November 21, 2014

Twice-Baked Sweet Potatoes

    Ok......back from a little vacation in Florida.......just in time to share a side dish with you that is worthy of your Thanksgiving table!  Who doesn't love twice-baked potatoes?? But, have you ever tried the idea with sweet potatoes?  Delicious!!  This is a simple variation of a recipe in Ina Garten's newest cookbook "Make It Ahead".  The Fontina cheese is my yummy time, I think I'll sprinkle on some crispy, sauteed pancetta!  You have to try this recipe!  ( And, I'd love to hear your feedback!)

Twice-Baked Sweet Potatoes          serves 6

3 medium sweet potatoes (12-14 oz. each), scrubbed
5 1/2 tblsp. unsalted butter, at room temperature
1/2 cup minced shallots
1 tsp. minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 extra-large egg, lightly beaten
4-6 oz. Fontina cheese, in small dice
6 sprigs fresh thyme, for garnish

The first thing you need to do, for this recipe, is get your oven preheated to 400 degrees.  When the oven is nice and hot, place the sweet potatoes on a foil-lined baking sheet and insert a sharp knife into each potato, a few times, to let the steam escape.

Bake the potatoes for 50-60 min. or until they're very tender when pierced with a knife.  Then, set them aside for about 10 min., until they're cool enough to handle.

While the potatoes are cooling down, heat 1 1/2 tblsp. of the butter in a small skillet over medium
 heat.  Add the minced shallots and saute for 4-5 minutes, until tender.

Add the thyme and cook for 1 more minute.  Set aside.

Now, cut the potatoes in half, lengthwise, and carefully scoop out some of the flesh, leaving a 1/2" 
thick shell.  Sprinkle the shells liberally with salt and pepper.

Add the remaining 4 tblsp. of butter to the scooped-out potato flesh and mash it with a fork.

Now, add the egg, shallots, Fontina, 3/4 tsp. salt, and 1/4 tsp. pepper and stir until everything is combined.

Spoon the mixture into the sweet potato shells and top each with a sprig of fresh thyme. 

 Bake for 20-30 minutes, or until puffed, lightly browned, and the pockets of cheese are nice and melty.


 Lots of cheesy goodness!!

For printable recipe, click here

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