Twice Baked Sweet Potatoes |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This dish of baked then stuffed sweet potatoes can serve as the star of a meal, or as a side dish. Adapted from a recipe by Phoebe Lapine and Cara Eisenpress at Serious Eats. Ingredients:
4 medium sweet potatoes (about 8 ounces each) |
2 cups shredded white cheddar cheese |
2 tablespoons butter |
1/4 teaspoon nutmeg |
2 tablespoons sour cream |
1/8 teaspoon white pepper |
1 teaspoon salt |
Directions:
1. Line oven floor with aluminum foil, preheat oven to 400°F, and set the rack to middle position. Wash sweet potatoes well. Poke 3 holes in each sweet potato using skewer or knife. Place directly on oven rack and roast until knife inserted in potato shows no resistance, 30 to 45 minutes. Remove potatoes to cooling rack set over rimmed baking sheet until cool enough to handle.
2. Cut each potato in half lengthwise and use paring knife to cut out flesh, leaving about a 1/4 layer of flesh still attached to skins. Scoop the sweet potato flesh into bowl. Sprinkle skins and remaining flesh with 1/2 teaspoon salt.
3. Add 1 1/2 cups of cheese, butter, sour cream, nutmeg, pepper, and 1/2 teaspoon salt to scooped flesh and mash to combine.
4. Place scooped-out potatoes on rimmed baking sheet. Put 1/8 of stuffing in each potato half and top evenly with remaining cheese. Return to the oven and bake until the cheese is melted and beginning to brown, and the potatoes are hot, about 10 minutes longer. Transfer to plate and serve immediately.
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