Twice Baked Sweet Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 small sweet potatoes about 8 oz each lightly pricked with a fork in 3 places
3 Tbsp unsalted butter plus 2 Tbsp melted
2 shallot sliced thin
2 slices hearty white bread crusts removed cut into 1/8 to 1/4 inch pieces
1 oz Parmesan cheese grated
1 tsp minced fresh thyme
salt and pepper
1 large egg lightly beaten
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Directions: |
Directions:Place potatoes in a shallow baking dish Microwave until skewer glides in easily and potatoes yield to gentle pressure 9-12 minutes, flipping potatoes over every 3 minutes. Let potatoes cool about 10 minutes. Adjust oven rack to middle position and heat oven to 425 º F.
Melt 3 Tbsp butter in 10 inch skillet over medium heat. Add shallots and cook stirring occasionally until softened 3 -5 minutes. Transfer shallots to bowl. Add bread pieces, 1/4 cup Parmesan cheese, 1/4 tsp salt to bowl and toss to combine.
Halve each potato lengthwise. Using spoon scoop out flesh from each half into second bowl, leaving about 1/4 inch thickness of flesh. Place 6 shells cut side up on a wire rack set in a rimmed baking pan ( discard remaining 2 shells) Bake shells until dry and slightly crisp about 10 minutes.
Meanwhile mash potato flesh with a ricer food mill or potato masher until smooth. Stir in egg, 2 Tbsp melted butter 1/2 tsp salt and remaining 1/4 cup Parmesan.
Remove shells from the oven and reduce heat to 375 degrees. Divide masked potato mixture evenly among shells. Top each filled shell with bread mixture Bake until bread is slightly brown about 20 minutes Let stand 5 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:6 |
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