This is a new recipe that I wanted to try out from a ripped magazine page I tore out a while ago. I always eat sweet potatoes in a sweet way with butter and maple syrup or brown sugar. The only time I eat them in a savory way is when I’m eating sweet potato fries-yummy! So I was scared I wouldn’t like this savory mashed sweet potato dish but I wanted to try something different from the typical russet mashed potatoes. To my surprise it was really great.

After trying out this recipe, I now understand why russet mashed potatoes are more popular than sweet mashed potatoes. Russet mashed potatoes are fluffy and easy to mash into a luxurious smooth pillow of deliciousness. It is a little trickier with sweet potatoes because they tend to be more watery than white potatoes and, if you want to use the skin, the flesh usually shrinks away from the skins when baked. However, in this recipe we steer away from these issues by adding egg to the mixture and by using a microwave.

I actually hate using the microwave for anything. That is a strong word but I really do. However sometimes I just have to, especially if it makes a recipe better and saves half of the time. After cooking the sweet potatoes for just 12 minutes in the microwave, I was able to scoop the flesh easily from its skin and the skin did not separate from the flesh like it would have in the oven.

The crispy, cheesy bread topping is what really made me fall in love with this dish. It was buttery, cheesy, and crispy all at the same time.

This is a perfect fall dish that is hearty and delicious.

Double Baked Sweet Potatoes

Serves: 4                 Time: 1 1/2 hours

---

4 small sweet potatoes, unpeeled

3 tablespoons unsalted butter, plus 2 tablespoons melted

2 shallots, sliced thin

2 slices hearty white or wheat sandwich bread, crusts removed, cut into tiny cubes

1 1/2 cup grated parmesan cheese,divided

1 teaspoon minced fresh thyme

1 large egg, beaten

Salt and pepper, to taste

Place potatoes in a baking dish. Microwave in 4 intervals for a total of 12 minutes, flipping the potatoes every 3 minutes. Test that the potatoes are ready by sticky a knife in the middle–it should easily glide through. Let them cool for 10 minutes.

Reheat the oven to 425°F and adjust the oven rack to the middle position.

Melt 3 tablespoons of butter in a skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, 4-5 minutes. Transfer shallots to a bowl. Add the cubed bread, 1/2 cup parmesan cheese, thyme, salt, and pepper. Toss to combine and set aside.

Once potatoes are cooled, half them lengthwise. Using spoon, scoop flesh from each half into second bowl, leaving about 1/8-to 1/4-inch thickness of flesh border. Place shells cut side up on wire rack set on baking sheet and bake until the shells are dry and crispy, about 10 minutes on 425°F.

Meanwhile, mash the potato flesh in a bowl with a potato masher or fork. Stir in egg, melted butter, 1 cup grated parmesan cheese, and pinch of salt.

Remove shells from the oven and reduce oven temperature to 375°F. Divide mash potato mixture evenly among the shells. Top each filled shell with the bread mixture. Place back into the oven and bake until the bread mixture is spotty brown, about 20 minutes.

Let cool for five minutes and serve warm.

Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!