Spend some time with the fam lately?
Feeling nostalgic? Yeah me too.
That’s why I made these twice baked potatoes, sweet style. Reminds me of home.
T’was always a special occasions when my ma made twice baked potatoes. Even though they are super duper easy, they’re an above par dish… superb even… an outstanding meal in and of itself. Just like moms. They make it look so easy, ‘cept they each have their own spectacular, noteworthy, celebratory characteristic that makes them mom.
Yeah, I’m comparing my twice baked sweet potatoes to moms. They’re amazing. And so is my mom.
Wanna fight about it?
Na. I’m about peace.
Just make the potatoes and we’ll end it.
Sound good? All you have to do is:
twice baked sweet potatoes
1/2 tsp cinnamon, ground
1/4 tsp grated nutmeg
1/2 tsp smoked salt
freshly ground black pepper
1 tsp honey
2 Tbsp sour cream
2 Tbsp goat cheese
1 shallot, roasted and minced
2 garlic cloves, roasted and minced
1 tsp extra virgin olive oil
1. Preheat oven to 400 degrees. Poke holes with a fork in each potato, place on a baking sheet with the peeled shallot and garlic. Bake until tender, about 30 minutes.
2. Once potatoes are cooked, let cool to touch, cut in half, then scoop out the middle, leaving a sweet potato skin-shell.
3. In a medium bowl combine the scooped sweet potato, honey, sour cream, goat cheese, shallot, garlic, cinnamon, nutmeg, oil, salt and pepper. A hand-held emulsifier works great here, but a fork works fine as well.
4. Return potato mixture to skin shells and bake for an additional 15-30 minutes, until golden brown.
5. Garnish with parsley.
Enjoy!Tags: side dish, sweet potatoes, twice baked