Twice-Baked Sweet Taters

I never met a sweet potato I didn’t like.  Well, now that I’m a grown-up, not so much likin’ the kind with marshmallow.  But any of the rest?  Yup, pretty much love them all so far.  My new fav?  Twice-baked.  With tangy goat cheese.  And crunchy pecan topping.  Ohhhh yeaaahhhh.  (Original recipe from Everyday Food Magazine.)

Simple yet fancy.  Quick enough for a weeknight.

For the potato part:

  • 2 sweet potatoes, scrubbed, skin on
  • 2 oz fresh chevre (I bought smoked chevre by mistake–awesome!  I make them with smoked chevre all the time now!)
  • 1 TBSP butter, room temperature
  • kosher salt and pepper
  • 1 1/2 TBSP finely chopped fresh chives

For the topping:

  • 1/8 cup chopped pecans
  • 1/8 cup panko (or unflavored breadcrumbs)
  • 1 TBSP butter, room temperature

Preheat oven to 375F.  Scrub sweet potatoes and prick all over with a fork.

Wrap taters in foil–separately or individually.  Bake until tender, about and hour.

When cool enough to handle, cut in half long ways and scoop out all but 1/4-inch of the flesh, creating shells.  Arrange in a pan.

Place scooped-out tater flesh, chevre, butter, salt and pepper in a food processor.  Process until smooth.

Add chives, pulse to blend.

Divide tater mixture evenly among shells.

Mix the topping.

Divide topping evenly over taters.

Bake until topping is golden, 10-12 minutes.

Serve up as a side to a yummy sandwich or as your Thanksgiving sweet potato dish! 

After the first time I made these, I was thinking the smoky, tanginess from the chevre along with the pecan and sweet potato flavors were calling for a drizzle of smoky-sweet maple syrup.  If you’re game, give it a try…I did today with a left over tater, warm from the microwave.  Really, really yummy!

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Filed under recipe, side dish, Vegetarian

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