Twice Baked Sweet Potatoes with Comté
Ingredients
The sweet potatoes
The filling
-
3
pieces
shallots, caramelized
-
½
pieces
yellow onion, caramelized
-
1
cup
finely shredded comté cheese
-
3
tablespoons
creme fraiche or sour cream
-
¼
teaspoon
salt
-
3 to 4
turns
freshly cracked pepper
The garnish and butter
-
2
sprigs
rosemary
-
¼
cup
unsalted butter
-
1
tablespoon
minced Italian parsley
Instructions
- Preheat the oven to 375°F and roast the sweet potatoes on a lined baking sheet for about 1 hour until tender.
- Let the sweet potatoes cool for 10 minutes, then decrease the oven temperature to 350°F.
- Slice the sweet potatoes in half and scoop out the insides, leaving some flesh in the shells for structure.
- Use a potato ricer or masher to combine the sweet potato flesh with caramelized onions, comté cheese, creme fraiche, salt, and pepper.
- Transfer the mixture to a piping bag and pipe it back into the sweet potato shells.
- Bake the filled sweet potatoes for 15 to 20 minutes until the tops are slightly browned.
- For the rosemary butter, melt the butter with rosemary in a small saucepan and let it steep.
- Pour the rosemary butter over the baked sweet potatoes and garnish with parsley.
Nutrition Facts (estimated)
Servings
7 to 8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
30mg
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