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malnpudl at 11:21am on 24/11/2014
malnpudl at 11:21am on 24/11/2014Since a lot of US folks are getting ready to do the big Thanksgiving meal, I thought I'd share my friend Suzi's most popular recipe of all time.
Lovely option for those of us who would rather not drown sweet potatoes in syrup or load them up with marshmallows.
SAVORY TWICE-BAKED SWEET POTATOES
Ingredients:
3 med. Sweet potatoes
4 oz. Smoked bacon
2 T. dark brown sugar
3 T. unsalted butter, softened, divided
2 small shallots, minced
1 t. fresh rosemary, minced
1 large egg
2 T. heavy cream or half-and-half
2 oz. Gruyere cheese, finely grated
Coarse salt & freshly ground pepper
Instructions:
1. Bake sweet potatoes on a parchment-lined baking sheet at 400 degrees until tender (approx. 45 minutes). Cool slightly.
2. Line a rimmed baking sheet with foil; fit with wire rack. Arrange bacon strips on rack; sprinkle with brown sugar. Cook until well glazed and crisp. Cool slightly and chop; set aside.
3. Melt 1 T. butter in a small skillet over medium heat. Add shallots and sauté until soft and fragrant, +/- 2 min. Add rosemary and cook 1 min. more. Remove from heat and set aside.
4. Slice each potato in half lengthwise. Scoop out flesh, leaving about ¼ inch border on the skins. Place halves on a baking sheet.
5. Place scooped potato flesh in electric mixer bowl fitted with the paddle attachment. Add remaining 2 T. butter, shallot mixture, egg, cream and Gruyere. Mix well until combined. Season with salt and pepper.
6. Spoon mixture back into potato shells, or pipe through a pastry bag with a star tip. Bake until golden, +/- 20 min.
7. Garnish with bacon, more grated Gruyere and rosemary.
OPTION:
Suzi only put the mixture back into the potato shells the first time. She says that, in her opinion, they're not sturdy enough, edible enough, or pretty enough to make it worth the the hassle. On all subsequent occasions she's just put the mixture into a casserole dish for the second bake.
Lovely option for those of us who would rather not drown sweet potatoes in syrup or load them up with marshmallows.
SAVORY TWICE-BAKED SWEET POTATOES
Ingredients:
3 med. Sweet potatoes
4 oz. Smoked bacon
2 T. dark brown sugar
3 T. unsalted butter, softened, divided
2 small shallots, minced
1 t. fresh rosemary, minced
1 large egg
2 T. heavy cream or half-and-half
2 oz. Gruyere cheese, finely grated
Coarse salt & freshly ground pepper
Instructions:
1. Bake sweet potatoes on a parchment-lined baking sheet at 400 degrees until tender (approx. 45 minutes). Cool slightly.
2. Line a rimmed baking sheet with foil; fit with wire rack. Arrange bacon strips on rack; sprinkle with brown sugar. Cook until well glazed and crisp. Cool slightly and chop; set aside.
3. Melt 1 T. butter in a small skillet over medium heat. Add shallots and sauté until soft and fragrant, +/- 2 min. Add rosemary and cook 1 min. more. Remove from heat and set aside.
4. Slice each potato in half lengthwise. Scoop out flesh, leaving about ¼ inch border on the skins. Place halves on a baking sheet.
5. Place scooped potato flesh in electric mixer bowl fitted with the paddle attachment. Add remaining 2 T. butter, shallot mixture, egg, cream and Gruyere. Mix well until combined. Season with salt and pepper.
6. Spoon mixture back into potato shells, or pipe through a pastry bag with a star tip. Bake until golden, +/- 20 min.
7. Garnish with bacon, more grated Gruyere and rosemary.
OPTION:
Suzi only put the mixture back into the potato shells the first time. She says that, in her opinion, they're not sturdy enough, edible enough, or pretty enough to make it worth the the hassle. On all subsequent occasions she's just put the mixture into a casserole dish for the second bake.
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