Ingredients

The following ingredients have 8 Servings
  • 2 sweet potatoes, scrubbed clean and pricked a few times with a fork
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 tablespoons heavy cream
  • 1 minced garlic clove
  • 2 teaspoons lightly beaten egg
  • 10 tablespoons crumbled feta, divided
  • 1 tablespoon minced thyme
  • salt and pepper to taste
  • 1/4 cup chopped and toasted pecans

Instruction

  • 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, cream 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.”
  • Turn oven up to 425˚F and bake sweet potatoes for an additional 10-15 minutes, top with crumbled feta and chopped pecan and serve.