Description of Recipe
A great side dish with any holiday meal, this recipe is a little more work than others but well worth it, the addition of the French Brie Cheese really adds a delicious flavor to these double baked sweet potatoes.
4 medium sweet potatoes, scrubbed (12 to 14 ounces each)
6 TBL unsalted French, Italian or Goat Butter (at room temperature, divided)
½ cup Minced Shallots (2 shallots)
1 tsp Minced Fresh Thyme Leaves
1 Extra-Large Egg, (lightly beaten)
6 oz. French Brea Cheese
Himalayan Salt (to taste)
Preheat oven to 400
Using a shallow baking sheet lined with aluminum foil.
With a small knife puncture a few holes in potatoes and place on baking sheet. Bake for about 1 hour, use a tooth pick to assure the potatoes are tender. Next let potatoes cool for around 10 minutes.
While the potatoes are baking, in a small skillet add 1 ½ TBL of butter and shallots, sautéed for around 5 minutes then add minced thyme and sauté for another minute then set aside to cool.
Once potatoes are baked and cooled cut then in half long ways, carefully scoop potato out of skins, leaving a small layer of potato in skin to keep its shape, about 1/4”, add some salt and pepper and set aside.
In a separate bowl mix potatoes you took out of shell, add sautéed shallots, the rest of the butter, egg and Brea, salt and pepper to taste. Mix/mash thoroughly and put back into potato shells. Put back in oven for about 25 to 30 minutes or until lightly browned. Serve hot or can keep in a warmer until served.