Remember when carbs were a dietary evil item to be avoided at all costs? Well thank goodness, new dietary trends are embracing the spud and it’s sweeter relative. Potatoes for all!
I’ve been embracing the sweet potato lately. Their sticky, sweet, and hearty in this chilly weather. They’re also more versatile than most people give them credit for, as can be seen by this spicy sweet potato soup. Lately I’ve been dreaming about a twice baked sweet potato.
I was craving something a little savory that could sit aside any main dish. Just a little garlic and some finely minced rosemary are mixed with the inside of the potato that balance the potato’s sweetness upon being baked the second time. A little extra Parmesan sprinkled on top at the end and they’re the perfect mix of savory and sweet.
savory twice baked sweet potatoes
makes 4 servings
2 sweet potatoes
2 tablespoons butter
2 tablespoons milk
2 tablespoons Parmesan cheese, grated, plus extra for sprinkling
1 teaspoon fresh rosemary, minced
1 glove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Preheat the oven to 375 degrees. Pierce the potatoes with a fork and bake for 40 minutes, until tender when pierced with a fork. Let cool enough to be handled. Cut each potato in half lengthwise and carefully remove the inside of the potato with a spoon and transfer to a small bowl. Add the remaining ingredients to the bowl and mash together until well combined and smooth. Scoop the filling back into the sweet potato skin or use a pastry bag fitted with a large star tip to fill them. Return to the oven and cook for 15 minutes. Sprinkle with extra Parmesan cheese and serve.