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

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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.

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