Twice-Baked Sweet Potatoes | Ina Garten

Looking for a sweet potato dish as a side for the Thanksgiving spread, here is a recipe to consider. It’s more involved than making a sweet potato mash — and a more elevated taste. The flavor of the twice-baked sweet potatoes is more exciting than the plain mashed potatoes, in my opinion. See what goes in: a flavorful mix of shallot, thyme and cheese in addition to the velvety sweet potatoes. Your taste buds will undoubtedly appreciate it.

Ina Garten uses Taleggio cheese as the texture and flavor elements in the twice-baked sweet potatoes. Taleggio cheese is a special treat, if you’re a fan of cream cheese. You’ll love this Italian cheese with a soft, creamy texture, making it perfect for spreading on breads and crackers. For the same reason, brie will make a good substitution.

There are other cheeses you might like also with the mashed sweet potatoes. I use gorgonzola, a more mature and aged blue cheese which can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining. Gorgonzola is chosen in my bake for its deeper flavor and a stronger character. Never shy of big flavors!

If you prefer milder alternatives, try fontina and gruyere. Both are easily meltable cheeses that work well for baking in the second round, in the hollowed canoe-shaped sweet potatoes. Whatever cheese you choose, it’ll be perfectly fine. Twice baked, twice the goodness!

Print Recipe

Twice-Baked Sweet Potatoes | Ina Garten

Ingredients

• 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)

Instructions

1

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

2

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.

3

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.

4

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.

Notes

https://barefootcontessa.com/recipes/twice-baked-sweet-potatoes