Ingredients

The following ingredients have 6 Servings
  • 3 medium sweet potatoes, scrubbed (12 to 14 ounces each) 5½ tablespoons unsalted butter, at room temperature, divided ½ cup minced shallots (2 shallots) 1 teaspoon minced fresh thyme leaves, plus 6 sprigs for garnish Kosher salt and freshly ground black pepper 1 extra-large egg, lightly beaten 4 ounces Taleggio cheese, small-diced (6 ounces with the rind)

Instruction

  • <p>Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil. </p> <p>Place the potatoes on the prepared sheet pan and cut a few slits in each potato to allow steam to escape. Bake the potatoes for 50 minutes to 1 hour, until very tender when tested with a skewer. Set aside for 10 minutes, until cool enough to handle.</p> <p>Meanwhile, heat 1½ tablespoons of the butter in a small skillet over medium heat. Add the shallots and sauté for 4 to 5 minutes, until tender. Add the thyme and cook for 1 minute. Set aside.</p> <p>Cut the potatoes in half lengthwise and carefully scoop out some of the warm potato into a medium bowl with a teaspoon, leaving a ½-inch-thick shell of sweet potato. The potatoes should look like little canoes. Sprinkle the potato shells generously with salt and pepper. Add the remaining 4 tablespoons of butter to the scooped-out potato flesh and mash it with a fork. Add the egg, shallots, Taleggio, ¾ teaspoon salt, and ¼ teaspoon pepper and stir until combined. Spoon the mixture into the sweet potato shells and top each with a sprig of fresh thyme. Bake for 20 to 30 minutes, until puffed and lightly browned. Serve hot. </p>