Twice Baked Sweet Potatoes with Shallots, Thyme, and Brie

This twice-baked sweet potato casserole dish is perfect as a side for the holidays. 

This is the perfect make-ahead side dish for a holiday dinner. Once you have baked the potatoes and mixed in the ingredients, you can cover and refrigerate the assembled dish and then bake it while your roast is resting.

For a beautiful presentation, you can make them in the scooped out peels, but I've never been able to get the thin skins of sweet potatoes to act like the crispy and thick russet potato skins. Plus, the sweet potatoes in my grocery store are not at all uniformly shaped.

I chose to make these in a casserole dish for more flexibility. You can also bake the potatoes in individual ramekins.

If you are not a big fan of the marshmallow covered sweet potatoes that are a Thanksgiving tradition, you need to give these sweet potatoes a try. This is a savory sweet potato dish, and the thyme, shallot, and cheese flavors simply shine.

Sweet potatoes are sugary enough without all of that extra sweetness.. unless you are making sweet potato pie!

This is a great recipe for sweet potatoes any time of the year. These potatoes are a great side dish with roast beef, pork roast, and roast chicken. It's also a filling and nutritious main dish for vegetarians.

Twice-Baked Sweet Potatoes Shopping List: 

• 2 1/2 pounds of sweet potatoes
• Butter
• Shallots
• Salt and pepper
• Fresh thyme
• 1 large egg
• Brie cheese. You can also substitute Taleggio or Fontina cheese. 

How to make twice-baked sweet potatoes:

First, bake your sweet potatoes on a foil lined baking sheet for about an hour, depending on the size of the potatoes. The foil lined baking sheet will protect your oven from the oozing sugar from the potatoes. 

While the potatoes are baking, cook the thinly sliced shallots and chopped thyme in some butter to soften them. 

Next, scoop the potatoes from the skins and mash them with the butter, egg, shallots, brie, and salt and pepper. 

Finally, spread the sweet potato mixture into a buttered casserole dish and bake for 20 to 30 minutes at 350 degrees F. 

Best Holiday Casserole Recipes

• Baked Rigatoni Casserole by Our Good Life
• Loaded Sweet Potato Casserole by Cheese Curd In Paradise
• Overnight Breakfast Casserole by A Kitchen Hoor's Adventures
• Tater Tot Breakfast Casserole by A Day in the Life on the Farm
• Twice Baked Sweet Potato Casserole by Karen's Kitchen Stories
• Winter Squash Casserole by That Recipe

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Twice Baked Sweet Potatoes with Shallots, Thyme, and Brie

Yield: 12 servings

Author: Karen Kerr

This twice-baked sweet potato casserole dish is perfect as a side for the holidays.

ingredients:

• 3 12 to 14 ounce sized sweet potatoes, washed
• 5 1/2 T unsalted room temperature butter, cut into pieces
• 1/2 C minced shallots
• 1 tsp minced fresh thyme
• 3/4 tsp salt and 1/2 tsp freshly ground black pepper
• 1 large egg, lightly beaten
• 4 ounces Brie cheese, cut into small pieces

instructions:

How to cook Twice Baked Sweet Potatoes with Shallots, Thyme, and Brie

1. Preheat the oven to 400 degrees F.
2. Line a sheet pan with foil and pierce the sweet potatoes with a fork. Place them on the foil lined pan.
3. Bake the potatoes for about an hour, until soft when you give them a squeeze.
4. While the potatoes are baking, saute shallots in 1 1/2 T of the butter for about 4 to 5 minutes. Add the thyme, cook for one minute, and set aside.
5. Scoop the potato from the skins into a bowl, add the butter, and mash them. Let cool a bit before adding the rest of the ingredients. 
6. Add the egg, shallots, cheese, salt, and pepper, and stir until combined.
7. Bake, uncovered, for 20 to 30 minutes.

Calories
408.36

Fat (grams)
4.58

Sat. Fat (grams)
2.59

Carbs (grams)
83.48

Fiber (grams)
13.35

Net carbs
70.13

Sugar (grams)
26.30

Protein (grams)
10.65

Sodium (milligrams)
3414.21

Cholesterol (grams)
27.49

https://www.karenskitchenstories.com/2014/12/twice-baked-sweet-potatoes-with.html

Karen's Kitchen Stories

sweet potatoes

side dish

American

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Adapted from Ina Garten's Make It Ahead!