twice baked sweet potatoes
Ingredients:
3 medium sweet potatoes, scrubbed (12 to 14 ounces each)
5½ tablespoons unsalted butter, at room temperature, divided
½ cup minced shallots (2 shallots)
1 teaspoon minced fresh thyme leaves, plus 6 sprigs for garnish
Kosher salt and freshly ground black pepper
1 extra-large egg, lightly beaten
Parmesan Cheese to sprinkle on top (or mix in, or both!) Taleggio would be good in this too!
Directions:
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Place the potatoes on the prepared sheet pan and cut a few slits in each potato to allow steam to escape. Bake the potatoes for 50 minutes to 1 hour, until very tender when tested with a fork. Once cooked, set aside for 10 minutes, until cool enough to handle.
Meanwhile, finely chop the shallots. I used my food processor. Set aside in a bowl nearby.
De-stem the thyme, and set aside in a bowl nearby.
Heat 1½ tablespoons of the butter in a small skillet over medium heat. Add the shallots and sauté for 4 to 5 minutes, until tender. Add the thyme and cook for 1 minute. Set aside.
Cut the potatoes in half lengthwise and carefully scoop out some of the warm potato into a medium bowl with a teaspoon, leaving a ½-inch-thick shell of sweet potato. The potatoes should look like little canoes.
Sprinkle the potato shells generously with salt and pepper.
Add the remaining 4 tablespoons of butter to the scooped-out potato flesh and mash it with a fork.
Add the egg, shallots, and (cheese if you want), ¾ teaspoon salt, and ¼ teaspoon pepper and stir until combined.
Spoon the mixture into the sweet potato shells and top each with a sprig of fresh thyme. Bake for 20 to 30 minutes, until puffed and lightly browned. Serve hot.
