Twice Baked Sweet Potatoes with Taleggio
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Ingredients
  • 2 sweet potatoes (scrubbed)
  • 1 ½ Tbsp unsalted butter, plus 3 Tbsp extra
  • ½ small onion (finely chopped)
  • 1 tsp chopped thyme leaves, plus extra sprigs
  • 1 large egg
  • ¼ cup taleggio or fontina cheese (chopped)
Instructions
  1. Preheat oven to 400.
  2. Bake the sweet potatoes until tender, about 45-60 minutes. Remove from oven and cool slightly.
  3. Melt 1 ½ Tbsp butter in a small frying pan over medium heat. Add onion and sauté until soft, about 2 minutes.
  4. Add chopped thyme and cook 1 minute more. Remove from the heat and set aside.
  5. Cut the potatoes in half lengthwise. Spoon out the flesh, leaving a ¾ inch shell of flesh and skin. Place the halves on a baking sheet.
  6. Combine the scooped out potato flesh with the remaining 3 Tbsp butter, the onion, egg and taleggio in a bowl and mash until smooth. Season with salt.
  7. Pile the mixture back into the sweet potato shells, scatter with thyme sprigs, and bake 20-30 minutes, or until golden.
Recipe by Cohen Family Cookbook at https://cohenfamilycookbook.com/2015/01/twice-baked-sweet-potatoes-with-taleggio/