Twice Baked Sweet Potatoes

A twice baked potato is a great side dish for majority of meals. The replacement of the sweet potato for the standard russet potato is a change that works great with the addition of the bread crumb topping that gives a great brown top and crisp to the sweet potatoes. The soft texture of the sweet potatoes go great with the creaminess of the parmesan cheese that your family will love. The key for this recipe is to find small evenly sized sweet potatoes for even cooking. If you are in a hurry, the sweet potatoes can be cooked quickly in a microwave for about 10 minutes, turning them every few minutes so they cook evenly. Check out the recipe below in this post.

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In a skillet over medium heat. Add 3 tablespoons of butter. Once the butter is melted add the shallot and cook until soft, about 3-5 minutes. Transfer the shallots and butter from the pan into a bowl. Add ¼ cup of parmesan cheese, thyme, bread pieces, salt and pepper. Toss to combine. 

Using a spoon, remove all but ¼” of flesh remaining in each half. Place the removed potato flesh into a clean second  bowl. Place six of the shells (discard the two remaining) on a wire rack lined sheet pan. Bake for 10 minutes until the shells are dry and slightly crisp. Meanwhile, Mash the sweet potato flesh using a spoon or potato masher until smooth. Add the remaining butter and parmesan cheese.

Stir in the egg until smooth.

Fill each shell evenly and top with the bread crumb topping. Bake for 20 minutes or until set and topping is browned. Let cool for 5 minutes then serve.

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