Twice Baked Sweet Potato recipe. A recipe for Twice Baked Sweet Potatoes topped with feta and pecans. Happy Friday! Yay! I am currently making Momofuku Ramen for 8 people to eat tonight. Pretty excited about it. This will be the first time I have had people over for a proper dinner. My friend Adrianna is making some delicious dessert from the Milk Bar cookbook. It’s going to be so fun. It’s so nice to finally have a dining room table so I can actually do these kinds of things. In preparation for eating massive amounts of ramen tonight, I did what most people don’t do, I ate like 5 million burgers last night (when I say 5 million I mean 4 burgers split between three people). I am still so full right now. I only hope that I will be starving tonight so I can re pack my stomach with delicious pork and ramen.

When I’m not stuffing my face with meat, I love to eat potatoes. Being an Idaho girl, I feel like I know my way around potatoes pretty well. Sweet potatoes are one of my favorite kinds. This Twice Baked Sweet Potato recipe is so perfect in its presentation. It makes a super tasty and super pretty side dish to nearly anything. If you want to go a little crazy, I think it would go awesome with a veggie burger. I hope you all will eat some good stuff this weekend!
♥ Teri

Twice Baked Sweet Potatoes
Makes 8

Ingredients:
4 sweet potatoes, lightly pricked all over with a fork
1/2 cup (1 stick) unsalted butter, softened
3 tablespoons milk
3 garlic cloves, minced
1 egg, lightly beaten
1/2 cup feta, crumbled (plus extra for garnish)
1 tablespoon minced thyme
salt and pepper to taste
garnish:
chopped pecans
crumbled feta

Directions:
1. Preheat oven to 375°F.
2. Place sweet potatoes on a baking sheet and bake for 40 to 50 minutes or until sweet potatoes have softened.
3. Once sweet potatoes have cooled enough to handle, slice each potato in half and carefully scoop the flesh out into a mixing bowl (be sure not to tear the skins).
4. Begin mashing warm sweet potatoes with butter, milk and garlic until smooth. Season with salt and pepper. Stir in egg until fully incorporated.
5. Fold in feta and thyme until fully combined. Scoop mixture into a piping bag, fitted with a large star tip, and pipe potatoes back into the sweet potato “shells.”
6. Bake sweet potatoes for an additional 10-15 minutes, top with crumbled feta and chopped pecan and serve.

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