Twice-Baked Sweet Potatoes

This week, Lighten It Up! is the theme at I Heart Cooking Clubs (IHCC). I've made Ina Garten's, Twice-Baked Sweet Potatoes, and it was really yummy! 

It is really easy to make, and the result is delicious. I did make some substitutions to the recipe with ingredients I already have. Recipe uses taleggio cheese, but I did not have any, and I don't think I have seen it before. So I've used what I had, mozzarella cheese. And instead of thyme, I've used rosemary from the garden pot. 

To lighten it up, I cut down on the salt and butter, which I always do anyway. Ina uses a lot of butter, and salt in most of her recipes. I've used about 2-1/2 tablespoons of butter in total ; about half tablespoon to saute the chopped onions and 2 tablespoons to mix into the sweet potato mixture. As for the salt, use the amount to taste. I've baked 4 sweet potatoes, which took about 70 minutes until tender, as those sweet potatoes were rather plump. Depending on the size and thickness of the sweet potatoes, it may take a shorter or longer time than that. 

Cut each sweet baked potato into half  lengthwise and scoop the flesh out, leaving a 1/2-inch border all around., with shells shaped like a canoe. Place the potato flesh into a bowl, mash it with a fork,  and mix in an egg, salt and pepper and the cooled sauteed chopped shallots (sauteed earlier in butter, and chopped fresh rosemary). Fill the sweet potato shells with this mixture, top with a sprig of rosemary (or thyme)  and bake for 20-30 minutes until puff and lightly browned. It smells wonderful with rosemary while baking.

This is delicious. It is easy and quick to prepare, though some time is needed when roasting the whole sweet potatoes until tender. After that it comes together pretty quick, in half an hour's time, you will have sweet and savoury sweet potato boats to enjoy! These are good eaten warm, and when it gets cold, simply reheat them in the oven for about 7 to 8 minutes until warm. Actually they are just as tasty at room temperature. There's already a request to make this again.

Twice-Baked Sweet Potatoes

(barefootcontessa.com)

• 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)

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

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.

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.

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.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

Lighten It Up!