Savory Twice-Baked Sweet Potatoes

Twice-baked sweet potatoes on a black plate.

4.89 from 9 votes

These Savory Twice-Baked Sweet Potatoes are the perfect side dish for Thanksgiving or any day of the year. I stuff baked sweet potatoes with a savory filling infused with shallots, thyme, and Fontina cheese. Then I pop them back in the oven until they're puffed up and fluffy. It's a delicious and elegant side dish that's a nice change from the usual sweet potato dishes.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 205kcal

Author: Dr. Sonali Ruder

Equipment

Sheet pan

Ingredients

3 medium sweet potatoes (about 8 ounces each)
1 tablespoon olive oil
2 shallots, minced (about ⅓ cup)
1 teaspoon fresh, chopped thyme
2 tablespoons unsalted butter, melted
1 large egg
2 ounces Fontina cheese, grated (about ¾ cup)
¾ teaspoon kosher salt
¼ teaspoon black pepper
Optional garnish: fresh thyme sprigs

Instructions

Preheat oven to 400°F.
Place the sweet potatoes on a baking sheet lined with parchment paper or aluminum foil. Pierce them a few times with a knife. Bake the potatoes until very tender, about 50 minutes. Remove from oven and let the potatoes cool.
Heat the olive oil in a skillet over medium heat. Add the shallot and thyme and cook a few minutes until softened. Remove from heat.
When the sweet potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh with a spoon, leaving a ½-inch border.
To make the filling, place the potato flesh in a large bowl and add the shallot mixture from the skillet along with the melted butter, egg, grated cheese, salt, and pepper. Stir well with a fork or whisk until combined.
Spoon the filling back into the sweet potato shells and top each with a sprig of fresh thyme. Place the potatoes on a sheet pan and bake 20-25 minutes until puffed up and lightly browned. Serve hot.

Notes

These sweet potatoes are perfect for Thanksgiving because you can make them ahead of time and just heat them up in the oven on the big day. You can make the entire dish in advance and store it in the fridge for a few days. Alternatively, you can just bake the sweet potatoes in advance and store them in the fridge. Then, you can assemble the dish and bake them in the oven for the second time when you're ready to serve them.

To reheat these twice-baked sweet potatoes, heat them in the oven at 400°F for 20-25 minutes until they're puffed up and golden brown.

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