Savory Twice Baked Sweet Potatoes

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Serves 6 | start to finish: 1 1/2 hours (active time: 15 minutes)

sweet potato friesSweet potatoes often arrive for the holidays bedecked in marshmallows and mashed with brown sugar. Here, their sweetness balances with thyme, scallions, savory cheeses, and a dusting of paprika. Whipped, stuffed, and roasted in their own skins, these sweet potatoes make portion planning easy.

For a make-ahead version, follow all the steps through stuffing and arranging the potatoes on the baking sheet. Cover them with foil and store in the refrigerator for up to 2 days. When ready to cook, add 5 minutes to the final baking time.

3 medium-small orange-fleshed sweet potatoes (sometimes called “garnet yams”), about 1 and 1/2 pounds total
3 tablespoons unsalted butter
1 cup sliced scallions (about 5 scallions)
1 tablespoon fresh thyme leaves, plus more for garnish, or 1 teaspoon dried thyme
1/2 teaspoon kosher salt
Black pepper, to taste
1/4 cup plain yogurt
4 ounces fresh goat cheese
1 cup shredded cheddar-style cheese, such as Beecher’s Flagship, Cougar Gold, or Tillamook
Smoked paprika, for garnish (or sweet paprika, if preferred)

Preheat the oven to 350°F.

Wash and scrub the sweet potatoes. Prick each potato with a fork 4 times to pierce the skin. Place the potatoes on a sheet pan and bake them in the oven for 45 minutes, or until tender.

Remove the sweet potatoes from the oven and set them on the counter to cool for 30 minutes. Split each potato in half lengthwise using a sharp knife. With a soup spoon, scoop out each half-potato into a medium-sized mixing bowl. When removing the flesh, leave behind 1/4 inch of the flesh attached to the skin to maintain structure. Set aside the potato skin shells to stuff later.

Add the butter, scallions, thyme, salt, pepper, yogurt, goat cheese, and all but 1/4 cup of the cheddar cheese into a bowl, or the workbowl of a stand mixer. Using a mixer, blend on medium until the ingredients are fully incorporated, then turn to high to whip the potatoes, about 1 minute.

With a spoon, stuff each potato skin shell with the cheesy mixture until slightly mounded. Arrange the potatoes on a baking sheet so that their sides are touching, to support the structure during baking. Sprinkle the potatoes with the remaining cheese and paprika.

Bake for another 30 minutes.

Remove the sweet potatoes from the oven. Garnish with more thyme, if desired.

gluten-free | vegetarian


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