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Twice-Baked Sweet Potatoes

Photo: Quentin Bacon

  • 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
  • 4 ounces Taleggio cheese, small-diced (6 ounces with the rind)

Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil. 

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 skewer. Set aside for 10 minutes, until cool enough to handle.

Meanwhile, 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, Taleggio, 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. 

Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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