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    Home » Recipes » Sides

    Easy Twice Baked Sweet Potatoes

    Date: May 30, 2016 · Updated: Oct 20, 2019 Author: Sharon Rigsby

    Jump to Recipe Print Recipe
    Savory Twice Baked Sweet Potatoes

    Easy Twice Baked Sweet Potatoes are irresistibly soft, fluffy, and savory baked sweet potatoes, combined with shallots, thyme, butter, and delicious Fontina cheese. They are a perfect Thanksgiving side dish or great to serve anytime.

    Easy Twice Baked Sweet Potatoes ready for Thanksgiving

    It seems like most sweet potato recipes add additional sweetness to an already sweet dish. But this recipe, unlike most other sweet potato dishes, is savory and the result is pure deliciousness.

    These healthy Twice Baked Sweet Potatoes are a perfect side dish to accompany pretty much any entrée, and as a bonus, they can be made up to 24 hours ahead of time and just popped in the oven when it’s time to eat. They are as pretty to look at as they are yummy to eat and very easy to make, so they also are a perfect side dish to serve your guests.

    Twice Baked Sweet Potatoes also just might tempt any picky eaters in your family to eat sweet potatoes.

    Harriet and Jim, long-time friends of ours, first introduced us to these scrumptious Twice Baked Sweet Potatoes at their home a few weeks ago, and then Harriet made them again shortly afterward for a Supper Club dinner we attended. I liked them so much that I made them this past weekend for a dinner party and served them with Grilled Grouper and Mango Salsa.

    I will have to admit these three times are the only three times in my life that I have eaten an entire serving of sweet potatoes. I know you are shaking your head right about now, and I know how healthy they are, but I had tried many different sweet potato recipes over the years and just didn’t care for all of that sweetness.

    This savory recipe, which was adapted from an Ina Garten recipe, is entirely different from any other sweet potato dish that I have ever had and I know you will love them as much as we do.

    More sweet potato recipes:

    If you like sweet potatoes as much as we do, be sure to check out these other scrumptious sweet potato recipes on my blog: 

    Southern Sweet Potato Casserole with Bourbon

    Easy Southern Sweet Potato Hash

    Southern Candied Sweet Potato Casserole with Pecans

    Terry’s Thanksgiving Sweet Potato Casserole

    Sweet Potato Carrot Soup

    Healthy Roasted Sweet Potato Stacks

    Easy Southern Sweet Potato Pie

    Sweet Potato Biscuits with Cranberry Aioli

    Roasted Sweet Potato Salad

    You might also want to check out my roundup post: 33 Best and Easiest Sweet Potato Recipes for Thanksgiving.

    How to make Easy Twice Baked Sweet Potatoes

    Let me show you how easy they are to make. First, gather your ingredients, which include: sweet potatoes, butter, shallots, fresh thyme, kosher salt and pepper, egg, and Fontina cheese.

    Easy Twice Baked Sweet Potatoes ingredients

    Preheat your oven to 400 degrees.

    Line a sheet pan with aluminum foil for easy cleanup.

    Scrub the potatoes and place them on the pan. Using a knife cut a few slits in the top to allow the steam to escape.

    Bake the potatoes for about 50 minutes. Using a potholder, squeeze one of the potatoes to see if they are soft. If they are, remove from the oven, if not, bake for an additional 10 minutes. Remove from the oven and let cool.

    Meanwhile, heat 1-½ tablespoon of butter in a small sauté pan over medium heat. Add the shallots and cook for about 4 minutes, or until they are tender. Add the minced thyme and cook for another minute. Remove from the heat and set aside.

    When the potatoes are cool enough to handle, cut them in half lengthwise. Very carefully, using a teaspoon, scoop out some of the warm potato flesh into a medium-size bowl. Be sure to leave about a ½ inch layer of sweet potato next to the skin.

    Sprinkle kosher salt and pepper on the insides of the potatoes.

    Add the remaining softened butter to the potato mixture and mash with a fork or a potato masher.

    Add the shallots, egg, cheese, ½ teaspoon salt and ¼ teaspoon pepper and mix well.

    Adding the cheese to Easy Twice Baked Sweet Potatoes

    Spoon the mixture into the sweet potato shells and top each with a sprig of fresh thyme. (If you are making this dish ahead, at this point cover lightly with plastic wrap and refrigerate for up to 24 hours.)

    Easy Twice Baked Sweet Potatoes ready for the oven

    Bake the potatoes uncovered for 20-30 minutes, or until they are puffed and lightly browned. Serve hot. Enjoy!

    Delicious and savory Twice Baked Sweet Potatoes

    If you liked the recipe above, please consider rating it and leaving a comment below. Also, follow me on Pinterest, Facebook, and Instagram. And finally, to be the first to receive new notifications of new posts by email, enter your email address in the Subscribe box. Thank you so much for visiting Grits and Pinecones!

    📋 Recipe:

    Easy Twice Baked Sweet Potatoes

    Easy Twice Baked Sweet Potatoes

    Sharon Rigsby
    Easy Twice Baked Sweet Potatoes are irresistibly soft, fluffy, and savory baked sweet potatoes, combined with shallots, thyme, butter, and Fontina cheese.
    4.34 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Side Dish
    Cuisine American, Southern
    Servings 6 servings
    Calories 227 kcal

    Ingredients
      

    • 3 medium sweet potatoes
    • 5-½ tablespoon unsalted butter at room temperature, divided
    • ½ cup shallots finely minced
    • 1 teaspoon fresh thyme leaves minced, plus 6 sprigs of fresh thyme for garnish
    • kosher salt and black pepper
    • 1 extra-large egg lightly beaten
    • 4 ounces Fontina Cheese cut into small cubes (buy 6 ounces with the rind)

    Instructions
     

    • Preheat your oven to 400 degrees.
    • Line a sheet pan with aluminum foil for easy clean up.
    • Scrub the potatoes and place them on the pan. Using a knife cut a few slits in the top to allow the steam to escape.
    • Bake the potatoes for about 50 minutes. Using a potholder, squeeze one of the potatoes to see if they are soft. If they are, remove from the oven, if not, bake for an additional 10 minutes. Remove from the oven and let cool.
    • Meanwhile, heat 1-½ tablespoon of butter in a small sauté pan over medium heat. Add the shallots and cook for about 4 minutes, or until they are tender. Add the minced thyme and cook for another minute. Remove from the heat and set aside.
    • When the potatoes are cool enough to handle, cut them in half lengthwise. Very carefully, using a teaspoon, scoop out some of the warm potato into a medium size bowl. Be sure to leave about a ½ inch layer of sweet potato next to the skin.
    • Sprinkle kosher salt and pepper on the insides of the potatoes.
    • Add the remaining softened butter to the potato mixture and mash with a fork or a potato masher.
    • Add the shallots, egg, cheese, ½ teaspoon salt and ¼ teaspoon pepper and mix well.
    • Spoon the mixture into the sweet potato shells and top each with a sprig of fresh thyme. (If you are making this dish ahead, at this point cover lightly with plastic wrap and refrigerate for up to 24 hours.)
    • Bake the potatoes uncovered for 20-30 minutes, or until they are puffed and lightly browned. Serve hot. Enjoy!

    Notes

    Nutrition

    Calories: 227kcalCarbohydrates: 16gProtein: 8gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.002gCholesterol: 73mgSodium: 159mgPotassium: 297mgFiber: 2gSugar: 3gVitamin A: 10000IUVitamin C: 3.3mgCalcium: 200mgIron: 0.9mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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