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.
