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!
More sweet potato recipes we love:
Hungry for more?
Twice Baked Sweet Potatoes
- 4 sweet potatoes, lightly pricked all over with a fork
- ½ cup (1 stick) unsalted butter, softened
- 3 tablespoons milk
- 3 garlic cloves, minced
- 1 egg, lightly beaten
- ½ cup feta, crumbled plus extra for garnish
- 1 tablespoon minced thyme
- salt and pepper to taste
- chopped pecans
- crumbled feta
Recipe instruction visual controls:
- Preheat oven to 375°F.
- Place sweet potatoes on a baking sheet and bake for 40 to 50 minutes or until sweet potatoes have softened.
- 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).
- Begin mashing warm sweet potatoes with butter, milk and garlic until smooth. Season with salt and pepper. Stir in egg until fully incorporated.
- 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.”
- Bake sweet potatoes for an additional 10-15 minutes, top with crumbled feta and chopped pecan and serve.