Ina Garten Twice-Baked Sweet Potatoes

Ina Garten twice-baked sweet potatoes take 1 hour 40 minutes and sweet potatoes, Taleggio and shallots to make a creamy, cheesy side dish. Save this make-ahead Thanksgiving side dish for holiday dinners, Sunday roasts or potluck tables, because it's a simple recipe you can assemble a day early.

Bake the sweet potatoes until a skewer slides in with no resistance, because soft flesh mashes smooth with the butter and cheese. Pull them early and the filling turns lumpy and the shells stay stubbornly firm.

Ina Garten calls these the great side for any roasted meat or poultry dinner and pitches them for Thanksgiving, in her book Make It Ahead (2014). Her version scoops out only some of the potato, so each canoe-shaped shell keeps a sturdy wall and holds a generous pile of filling.

Source: Make It Ahead (2014)

Ina Garten Twice-Baked Sweet Potatoes

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

25

minutes

Calories

330

kcal

Sweet potato shells hold a rich mash of butter, sautéed shallots, thyme and melting Taleggio. The second bake puffs the filling and browns the top while the cheese turns soft and bubbly.

Ingredients

• 3 medium sweet potatoes, scrubbed (12 to 14 ounces each)
  

• 5 1/2 tablespoons unsalted butter, at room temperature, divided
  

• 1/2 cup minced shallots (2 shallots)
  

• 1 teaspoon minced fresh thyme leaves, plus 6 sprigs for garnish
  

• Kosher salt and freshly ground black pepper
  

• 1 extra-large egg, lightly beaten
  

• 4 ounces Taleggio cheese, small-diced (6 ounces with the rind)
  

Directions

• Preheat and prep: Preheat the oven to 400 degrees and line a sheet pan with aluminum foil. That way the potatoes roast without sticking and cleanup stays easy.
• Bake the potatoes: Set the 3 sweet potatoes on the pan and cut a few slits in each so the steam can escape. Bake for 50 minutes to 1 hour until a skewer slides in easily, then let them cool for 10 minutes.
• Cook the shallots: While the potatoes bake, heat 1 1/2 tablespoons of the butter in a small skillet over medium heat. Sauté the 1/2 cup shallots for 4 to 5 minutes until tender, then add 1 teaspoon thyme and cook for 1 minute.
• Scoop the potatoes: Cut the potatoes in half lengthwise and scoop some of the warm flesh into a medium bowl with a teaspoon. Leave a 1/2-inch-thick shell so the halves look like little canoes, then sprinkle them generously with salt and pepper.
• Mash the filling: Add the remaining 4 tablespoons butter to the scooped potato and mash it with a fork. Stir in the egg, shallots, 4 ounces diced Taleggio, 3/4 teaspoon salt and 1/4 teaspoon pepper until combined.
• Fill the shells: Spoon the mixture into the potato shells, piling it generously. Top each half with a sprig of fresh thyme.
• Bake and serve: Bake for 20 to 30 minutes until the filling is puffed and lightly browned. Serve them hot while the cheese is still soft.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make twice-baked sweet potatoes ahead of time?

Yes, and Ina Garten suggests it. Assemble the stuffed potatoes, refrigerate them for up to 24 hours, then bake just before serving. Since they go in cold, check that the filling is hot in the middle.

What can I use instead of Taleggio cheese?

Fontina is the closest swap, since it melts just as smoothly and tastes mild and a little nutty. Gruyère also works if you want a firmer, more savory bite.

How do I know the sweet potatoes are baked enough?

A skewer should slide into the center with no resistance, which usually takes 50 minutes to 1 hour. Large potatoes can run longer, so test the thickest one.

Can I use a different pan or skip the foil?

A regular baking dish works if the potatoes fit in a single layer. The foil mostly protects the pan from sticky sweet potato juices, so you can skip it if you don't mind scrubbing.

What's the most common mistake with this recipe?

Scooping out too much flesh is the usual problem, because a thin shell collapses under the filling. Leave about 1/2 inch of potato all around so each half holds its canoe shape.