Twice Baked Sweet Potatoes

Sweet potatoes are one of my favorite root vegetables…they’re sweet and healthy! Yes, they’re a carb but they taste so good! Here’s one of my favorite ways to serve them…baked twice. Enjoy…

Twice Baked Sweet Potatoes
4 sweet potatoes (yams)
3 tablespoons butter, separated
1 large shallot, minced
1 garlic clove, minced
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped rosemary
1 egg
4 ounces Brie, diced

Heat oven to 400 °F. Scrub potatoes clean and pierce a few times with a fork. Place in the microwave and cook for 9-12 minutes until sweet potatoes are tender. Remove from microwave and cool slightly. Meanwhile, in a medium skillet, sauté shallot, garlic, thyme and rosemary in one tablespoon butter until tender (5-8 minutes). Season with salt and pepper. Set aside. Slice each sweet potato in half and scoop out cooked sweet potato flesh, leaving enough of the sides to keep sweet potatoes firm (like a canoe!). Place sweet potato flesh in a bowl along with cooked shallot mixture, 2 tablespoons softened butter, egg and Brie. Using an electric mixer, mix until smooth.

Scoop sweet potato-Brie mixture into sweet potato canoes. Bake in heated oven 20-25 minutes until nicely browned and puffed. Enjoy a delicious side of Sweet Potatoes!



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18 thoughts on “Twice Baked Sweet Potatoes

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