Why should potatoes get all the twice-baked attention? Sweetpotatoes are delicious in this classic preparation. And if you use yellow/white-fleshed ones, as this recipe does, the flavor will be amazingly similar, but you’ll be enjoying added fiber, vitamins, and minerals. Win-win!
Twice-Baked Sweetpotatoes
Serves 4
Ingredients:
4 yellow/white-fleshed sweetpotatoes, about 12 ounces each
1/3 cup sour cream
3 tablespoons butter, room temperature, plus 1 tablespoon melted butter
1/2 cup shredded Jack or mozzarella cheese
1 1/2 teaspoons salt, or more to taste
1 teaspoon pepper, or more to taste
1/4 cup chopped fresh chives, divided
1 large egg, lightly beaten
1/4 teaspoon paprika
Instructions:
Preheat the oven to 400°F.
Pierce the sweetpotatoes a few times with a fork or knife, then arrange them on a rimmed baking sheet. Bake until tender, about 1 hour (see note).
Set aside until cool enough to handle, about 10 minutes.
Cut about 1/3 off the top of each sweetpotato. Scoop out the remaining flesh (from the potato tops as well) into a large bowl, leaving about 1/4-inch of flesh on the skins. Add the sour cream and room temperature butter and mash. Stir in the cheese, salt, pepper, and about 3/4 of the chives. Add more salt and pepper to taste. Stir in the egg.
Fill the sweetpotato shells with the sweetpotato flesh mixture, using a spoon or spatula to leave a textured (not smooth) surface. Brush with the melted butter and sprinkle with the paprika. Return to the baking sheet and bake until browned on top, 20 to 25 minutes.
Sprinkle with the remaining chives and serve.
Note: If you love baked sweetpotatoes but not how long they take to make, try this trick: microwave them on high for 4 minutes, then bake at 400°F until tender, 10 to 20 minutes. Or omit the oven altogether and simply microwave your sweetpotatoes until tender, 6 to 8 minutes depending on their size.
Either method will work for this recipe or pretty much any other that calls for baked sweetpotatoes.
