Ingredients

The following ingredients have 4 Servings
  • 3 medium sweet potatoes ((about 8 ounces each))
  • 1 tablespoon olive oil
  • 2 shallots, minced ((about 1/3 cup))
  • 1 teaspoon fresh, chopped thyme
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 2 ounces Fontina cheese, grated (about ¾ cup)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Optional garnish: fresh thyme sprigs

Instruction

  • Preheat oven to 400°F.
  • Place the sweet potatoes on a baking sheet lined with parchment paper or aluminum foil. Pierce them a few times with a knife. Bake the potatoes until very tender, about 50 minutes. Remove from oven and let the potatoes cool.
  • Heat the olive oil in a skillet over medium heat. Add the shallot and thyme and cook a few minutes until softened. Remove from heat.
  • When the sweet potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh with a spoon, leaving a ½-inch border.
  • To make the filling, place the potato flesh in a large bowl and add the shallot mixture from the skillet along with the melted butter, egg, grated cheese, salt, and pepper. Stir well with a fork or whisk until combined.
  • Spoon the filling back into the sweet potato shells and top each with a sprig of fresh thyme. Place the potatoes on a sheet pan and bake 20-25 minutes until puffed up and lightly browned. Serve hot.