Twice Baked Sweet Potatoes
baked sweet potatoes, twice baked sweet potatoes
Twice Baked Sweet Potatoes uses bold flavors like mascarpone, garlic, and oregano to complement the classic, sweet tuber.
, finely shredded
, chopped for garnish
Maldon sea salt
, for garnish
Preheat oven to 400 degrees. Pierce both potatoes several times with a potato nail or serving fork (something long). Line a rimmed baking sheet with aluminum foil.
Place potatoes on the rimmed baking sheet and cook for 40-45 minutes. Potatoes should be soft to the touch. Remove and allow to cool until you are able to handle them.
Sweet potato skins are not nearly as hearty as other types of potatoes, so be gentle. Cut them in half and spoon out cooked flesh to a large mixing bowl.
Blend with mascarpone, gruyere cheese, kosher salt, butter, and dried oregano.
Spoon mixture back into potato skins.
Coat a small, high sided baking dish with cooking spray. Place filled sweet potatoes into the dish. Try to make them fit snug so they don't fall over.
Reduce oven temperature to 350 degrees and bake for an additional 15 minutes.
Remove and allow to cool slightly before serving. Top with chives and Maldon sea salt.
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