Monday, October 12, 2015

twice-baked sweet potatoes

I'm popping in to share a simple and delicious side dish that would make a great addition to any Fall meal . . . twice-baked sweet potatoes!

Our little family enjoys sweet potatoes throughout the year! I don't wait until Fall, or Thanksgiving, to add them as a side dish to our meals. They're too delicious (and versatile) to enjoy for just one season a year.




My husband loves baked sweet potatoes topped with whipped butter, brown sugar, and cinnamon . . . and that's fine, on occasion; BUT, I like to mix up it up. And when I do - I make this amazing savory version.

What makes this simple twice-baked sweet potato extra special is the addition of goat cheese. The goat cheese adds a little tang and creaminess to the already naturally sweet potato.

And to round off the sweet and tangy, I sprinkle the top with chopped pecans and buttery, salty  breadcrumbs. It's put back into the oven and baked again until the top is a crisp, golden perfection. Yum! Serve alongside roasted chicken  . . . and you have a simple and delicious dinner.

I think these might even make a great side dish for Thanksgiving Dinner!




twice-baked sweet potatoes
.     .     .     .     .     .
5 medium sweet potatoes
4 Tablespoons unsalted butter, room temperature
4 ounces fresh goat cheese
1/4 cup Panko breadcrumbs
1/4 cup pecans, chopped *optional
3 Tablespoons fresh chives, finely chopped
salt and pepper, to taste
.     .     .     .     .     .

Preparation
Preheat oven to 375 degrees F.

Prick 5 medium sweet potatoes (about 3 pounds) all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour.

When cool enough to handle, halve sweet potatoes lengthwise. Scoop our all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining skins). Place flesh in a food processor, along with 2 Tablespoons unsalted butter, room temperature, and 4 ounces fresh goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add 3 Tablespoons finely chopped fresh chives and pulse to combine; spoon skins.

In a small bowl, stir together 1/4 cup chopped pecans, 1/4 cup Panko (Japanese breadcrumbs), and 2 Tablespoons butter, room temperature, until combined; season with salt and pepper. Sprinkle Panko mixture over sweet potatoes. Bake until topping is golden, about 10 to 12 minutes. Serves 8.



LET'S STAY in touch!
.      .      .      .      .



Thank you for stopping by!
I love reading your comments and appreciate them so much!










5 comments:

  1. Great recipe, like usual and of course, your photos are extraordinary!! And I am with you 100%, we enjoy our sweet potatoes year round. I like adding smoked paprika or chipotle seasoning to the filling. Adding goat cheese? Well, that would take it to a whole new level. YUM!! I love goat cheese and I could just take a log and chow down. I am looking forward to surprising hubby with your variation. Thank you for sharing. Sending big hugs!!

    ReplyDelete
  2. I LOVE sweet potatoes and will be all over this recipe!

    ReplyDelete
  3. I am not a sweet potato fan, but I love these! They sounded interesting and totally unlike regular sweet potatoes, so that is why I tried the recipe. Absolutely delish! I'm making them tonight---2nd time in less than 2 weeks. And that from a non-sweet potato gal.

    Thanks so much for adding a new side dish to my meals!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...