Twice Baked Sweet Potatoes

Here's another good Thanksgiving dish.  I'm not a big fan of traditional sweet potato casserole.  You know, the one with marshmallows on it.  It just doesn't float my boat.  If I'm gonna eat sweet potatoes they'll need to have a good measure of salt in them.  Get some salt on a sweet potato & it's pretty much irresistible.  Therefore, this recipe is irresistible.  This is by far the best way to eat a sweet potato.  It's pretty much addictive & pretty dang easy to pull of.   Here's skinny...
6 medium size sweet potatoes
1 cup grated Parmesan cheese
2 teaspoons salt
6 tablespoons butter
Pepper garnish
Chives for garnish
Preheat oven to 400 degrees.  With a fork prick each potato about 5 times.  Wrap in tinfoil & bake for about 1 hour, or until potato is soft throughout.  Remove from oven & unwrap.  Let potatoes cool.
Cut potatoes in half lengthwise.  Scoop out inside of potatoes leaving about 1/4 inch to create a shell (sweet potato skin is very delicate so you need to be careful & make sure to leave enough of the potato in the skin to provide a shell that will hold up.)
In a bowl mash up the sweet potato pulp that was scooped out.  Add 3/4 cup of the Parmesan, salt, & butter.  Mix well, add more salt if needed.  Fill each potato shell with the mashed potato mixture.  Set filled shells on a cookie sheet & bake in 350 degree oven for 20-30 minutes, until cheese melted & tops turn a little brown.  Remove from oven & sprinkle the tops with pepper, remaining cheese, & chives.  Serve warm & enjoy!

*These can be made a day ahead of time.  Cover filled shells & put in refrigerator until you're ready to bake them.

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