Savory Twice-Baked Sweet Potatoes
User Reviews
4.8
30 reviews
Excellent
Savory Twice-Baked Sweet Potatoes
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These Savory Twice-Baked Sweet Potatoes are the perfect side dish for Thanksgiving or any day of the year. I stuff baked sweet potatoes with a savory filling infused with shallots, thyme, and Fontina cheese. Then I pop them back in the oven until they're puffed up and fluffy. It's a delicious and elegant side dish that's a nice change from the usual sweet potato dishes.
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Ingredients
- 3 medium sweet potatoes (about 8 ounces each)
- 1 tablespoon olive oil
- 2 shallots, minced (about ⅓ 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
- Optional garnish: fresh thyme sprigs
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Instructions
- Preheat oven to 400°F.
- Place the sweet potatoes on a baking sheet lined with parchment paper or aluminum foil. Pierce them a few times with a knife. Bake the potatoes until very tender, about 50 minutes. Remove from oven and let the potatoes cool.
- Heat the olive oil in a skillet over medium heat. Add the shallot and thyme and cook a few minutes until softened. Remove from heat.
- When the sweet potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh with a spoon, leaving a ½-inch border.
- To make the filling, place the potato flesh in a large bowl and add the shallot mixture from the skillet along with the melted butter, egg, grated cheese, salt, and pepper. Stir well with a fork or whisk until combined.
- Spoon the filling back into the sweet potato shells and top each with a sprig of fresh thyme. Place the potatoes on a sheet pan and bake 20-25 minutes until puffed up and lightly browned. Serve hot.
Notes
- These sweet potatoes are perfect for Thanksgiving because you can make them ahead of time and just heat them up in the oven on the big day. You can make the entire dish in advance and store it in the fridge for a few days. Alternatively, you can just bake the sweet potatoes in advance and store them in the fridge. Then, you can assemble the dish and bake them in the oven for the second time when you're ready to serve them.
- To reheat these twice-baked sweet potatoes, heat them in the oven at 400°F for 20-25 minutes until they're puffed up and golden brown.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
48mg
(16%)
Sodium
440mg
(18%)
Potassium
429mg
(12%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
16290IU
(326%)
Vitamin C
4mg
(4%)
Calcium
96mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 440mg | 18% |
| Potassium | 429mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 16290IU | 326% |
| Vitamin C | 4mg | 4% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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