Ina Garten’s Twice-Baked Sweet Potatoes
Servings
6
Servings
6
Ingredients
Instructions
  1. Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil. Place potatoes on the pan and cut a few slits in each to allow steam to escape. Bake the potatoes for 50-60 minutes, until very tender when tested with a skewer. Set aside for 10 minutes, until cool enough to handle.
  2. Meanwhile, heat 1½ tablespoons of the butter in a small skillet over medium heat. Add the shallots and sauté 4 to 5 minutes, until tender. Add the thyme and cook for 1 minute. Set aside.
  3. Cut the potatoes in half lengthwise and with a teaspoon carefully scoop out some of the warm potato into a medium bowl, leaving a 1/2-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 cheese, 3/4 teaspoon salt, and 1/4 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.