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Twice-Baked Sweet Potatoes with Caramelized Shallots and Sage
Twice-Baked Sweet Potatoes with Caramelized Shallots and Sage
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Prep Time:
15 minutes
Total Time:
1 hour 55 minutes
Twice-baked sweet potatoes with caramelized shallots, sage, and Parmesan.
Ingredients:
  • 2 sweet potatoes, scrubbed, pierced with fork
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon finely chopped fresh sage
  • 1 shallot, thinly sliced
  • 2 tablespoons vegetable broth or stock
  • Salt and pepper
Instructions:
  • Preheat oven to 400°F and prepare a cookie sheet by lining it with foil.
  • Place the sweet potatoes directly on the oven rack and bake for 1 hour or until tender. Allow the potatoes to cool for 20 to 30 minutes before handling, then reduce the oven temperature to 375°F.
  • Halve the potatoes lengthwise and carefully scoop out the flesh into a large bowl, leaving the potato skins intact on a baking sheet. Mix in the Parmesan and sage with the potato flesh until well combined.
  • Preheat an 8-inch skillet over medium heat. Cook shallot for 3 to 4 minutes, stirring occasionally until lightly browned. Stir in 1 tablespoon broth vigorously. Cover and cook for 2 minutes, then uncover and add the remaining tablespoon of broth. Cover and cook for an additional 2 minutes.
  • Mix in the shallot with the potatoes and season with salt and pepper to taste. Fill each potato skin evenly with the mixture.
  • Bake until thoroughly heated for about 20 minutes, then serve immediately, garnished with extra grated Parmesan cheese and sage leaves.

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