Hope everyone had a wonderful thanksgiving… boy did that fly by!! Here is a recipe for twice stuffed sweet potatoes – when these were cooking in the oven, they just filled the house with the smells of thanksgiving… so good and so different!! Here are 2 cute pics of Max and Olivia!
- 2 sweet potatoes, scrubbed
- 4 Tbs unsalted butter
- 1/2 cup fresh bread crumbs, still somewhat chunky
- 4 tsp chopped fresh sage, divided
- kosher salt and freshly ground black pepper
- 1/4 cupitalian cheese mix
- 2 tsp honey
- 2 Tbs Greek yogurt
- pinch cayenne pepper
Preheat the oven to 400 degrees. Pierce the sweet potatoes a few times with a fork, and place on a baking sheet. Cook 45 minutes to 1 hour, or until they are cooked through and tender to the touch. Remove from the oven and allow to cool until they are cool enough to handle.
Cut each potato in half lengthwise, and carefully scoop out the filling and add to a medium bowl. You don’t want to scoop out all of it, since the skins are pretty thin, but aim to scoop out 90% or so.
In a small skillet, melt the butter over medium heat, whisking constantly. When it reaches a deep golden-brown color and has dark brown specks in it, remove from heat immediately.
In a small bowl, combine the breadcrumbs, 2 tablespoons of the butter, 2 teaspoons of the sage, 2 tablespoons of sage, and salt and pepper to taste.
Using a fork, mash the sweet potato filling until it’s smooth. Add the remaining brown butter, sage, Gruyere, the maple syrup, cayenne, and Greek yogurt. Mix well to combine. Divide the filling among the potato skins. Sprinkle the breadcrumb mixture over the potatoes.
Return to the oven and cook about 15 minutes, or until the filling is heated through and the breadcrumbs are turning light golden-brown. Serve.