With fresh herbs and melty fontina cheese, you can enjoy these delicious Twice-Baked Sweet Potatoes as a meal, a snack, or the perfect side dish.
So, traditionally, sweet potatoes remind me of Thanksgiving with my family. I remember that while growing up, when my cousins and I would help out in the kitchen, we would completely COVER the sweet potatoes in marshmallows. Anyone else do that? They were candied sweet potatoes with brown sugar, cinnamon, butter, and all the marshmallows. That was really all I knew of these orange spuds until I got a bit older.
Then, for years, I worked at restaurants in Manhattan in the late 2010s when sweet potato fries became really popular. They were the healthier alternative to French fries, so you would automatically be considered health conscious if you went for the sweet potato fries.
Anyway! I now realize those are not the only two sweet potato options and recently went on a bit of a sweet potato kick. I was hooked after recognizing the multiple health benefits and the fact that my family enjoys almost anything with sweet potatoes.
After I exhausted all of my sweet potato options, I needed something different. Enter crave-worthy twice-baked sweet potatoes with fresh thyme from my garden, savory butter (of course), grated fontina cheese, and shallots. You will love them because they elevate any meal with their enticing flavor combination and can be a meal in themselves. While they take a bit of time to cook, they come together easily with just a few simple steps from you, the chef.
Are These Twice-Baked Sweet Potatoes Healthy?
Sweet potatoes have tons of health benefits. They are packed with nutrients like vitamins A, B5, B6, and C. They also contain iron, potassium, and a good amount of fiber. While cheese and butter are high in saturated fat, they add some calcium to the dish, too. This recipe is vegetarian-friendly, nut-free, and gluten-free. It can easily be made vegan by using plant-based cheese and butter. To replace the egg, make a flax egg by mixing one tablespoon of ground flaxseed with three tablespoons of water and letting that sit for about ten minutes until it thickens.
The Magic of Fresh Herbs
Fresh herbs bring an irresistible aroma and incredible depth to any dish. For centuries, cultures around the world have prized herbs not just for their flavor, but also for their many uses in daily life. From steeping mint leaves in hot water for a soothing tea, to using rosemary in homemade sachets to freshen up linens, or using lavender as relaxing aromatherapy, herbs have long played a role beyond the kitchen. And while dried herbs may lose some of their potency during the dehydration process, no worries—you can still use them with great results!
In this recipe, we use fresh thyme, which has a subtle sweetness and delicate floral notes. However, you can also use chives, parsley, or chervil.
How Do I Store Leftovers?
To store these twice-baked sweet potatoes, place them in an airtight container in the refrigerator for up to four days. To reheat, place them in the oven at 350 degrees F until warmed through. Twice-baked sweet potatoes also freeze well. To freeze, prepare the potatoes through the stuffing stage, cool them completely, then wrap them tightly in foil or plastic wrap and place in an airtight container or freezer bag for up to two months.
Serving Suggestions
As I mentioned, these potatoes are nutritious and delicious enough to be a meal on their own, but here are some ideas that go perfectly with your twice-baked sweet potatoes.
Start with a refreshing, colorful salad like this Healthy Chicken Cobb Salad, a delicious Beet Salad, a Green Goddess Salad, or a crisp Caeser Salad topped with avocado. Serve them with Crispy Baked Tofu to keep the meal vegetarian, or add a flavorful protein like Sautéed Shrimp.
To pair your twice-baked sweet potatoes with something equally as savory and delicious, treat yourself (and whoever is coming to dinner) to my all-time fave mouthwatering Braised Beef Short Ribs. They literally just fall off the bone and make your whole house smell heavenly!
So, whether you choose to enjoy these flavorful spuds alone or with one of my many recommendations, I know you will love them!
Ingredients
- 3 medium sweet potatoes about 8 ounces each
- 1 tablespoon olive oil
- 2 shallots minced (about 1/3 cup)
- 1 teaspoon fresh thyme chopped
- 2 tablespoons unsalted butter melted
- 1 large egg
- 2 ounces fontina cheese grated (about 3/4 cup)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Fresh thyme sprigs for garnish optional
Instructions
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper or aluminum foil. Pierce the sweet potatoes a few times with a fork and bake until tender, about 50 minutes. Let cool.
- In a skillet, heat olive oil over medium heat. Sauté shallots and thyme until shallots are softened, then remove from heat.
- Halve the cooled sweet potatoes lengthwise and scoop out the flesh, leaving a 1/2-inch border.
- Combine the sweet potato flesh, sautéed shallot mixture, melted butter, egg, grated cheese, salt, and pepper in a large bowl. Mix until well combined.
- Refill the sweet potato shells with the mixture, top with fresh thyme, and bake on a sheet pan for 20-25 minutes until golden.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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