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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Somethin' Yummy 