Twice Baked Sweet Potatoes with Cheddar, Shallots, Rosemary and Thyme
June 26, 2019
I am home alone this week and sometimes it's hard to figure out what to make for a party of one. Are you pulling out your violin?! I came up with Twice Baked Sweet Potatoes with Cheddar, Shallots, Rosemary and Thyme. Sweet Potatoes are highly nutritious and are a great source of fiber, vitamins, and minerals. You can make these earlier in the day and pop them in the oven.
- Prep: 10 mins
- Cook: 1 hrs 15 mins
- Yields: 2 Servings
Directions
1Meanwhile, heat the oil in a small skillet over medium heat. Add the shallots and sauté for 4 to 5 minutes, until tender. Add the rosemary and thyme and cook for 1 minute. Set aside.
2In a 375° F oven, bake the sweet potatoes on a baking sheet for one hour. When cool enough to handle, cut a small strip off of the top of each potato. Carefully scoop the insides out into a medium bowl, leaving the skin as a hollow shell. Next, mash the potatoes with a potato masher. Add the cheddar cheese, shallot mixture, salt and pepper and stir until well combined.
3Using a spoon, carefully scoop the potato mixture back into the skin shells. Top each potato with a little parmesan cheese, if desired. Put the potatoes back on the baking sheet and bake another 15 - 20 minutes.
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