Friday, November 15, 2013
Try this recipe at home for a new twist to your sweet potato!
1. Place potatoes in shallow baking dish. Microwave until skewer glides easily through flesh and potatoes yield to gentle pressure, 9 to 12 minutes, flipping potatoes every 3 minutes. Let potatoes cool for 10 minutes. Adjust oven rack to middle position and heat oven to 425 degrees.
- 4 small sweet potatoes (8 ounces each), unpeeled, each lightly pricked with fork in 3 places
- 3 tablespoons unsalted butter, plus 2 tablespoons melted
- 2 slices hearty white sandwich bread, crusts removed, cut into 1/8- to 1/4-inch pieces
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 1 small apple, peeled cored and diced (1/2 cup)
- 1 small onion, diced (1/2 cup)
- 1teaspoon minced fresh thyme
- Salt and pepper
- 1 large egg, lightly beaten
2. Melt 3 tablespoons butter in 10-inch skillet over medium heat. Add diced onion and apples and cook, stirring occasionally, until softened, 2 to 5 minutes. Transfer to bowl. Add bread pieces, 1/4 cup Parmesan, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper to bowl, and toss to combine.
3. Halve each potato lengthwise. Using spoon, scoop flesh from each half into second bowl, leaving about 1/8- to 1/4-inch thickness of flesh. Place 6 shells cut side up on wire rack set in rimmed baking sheet (discard remaining 2 shells). Bake shells until dry and slightly crispy, about 10 minutes.
4. Meanwhile, mash potato flesh with ricer, food mill, or potato masher until smooth. Stir in egg, 2 tablespoons melted butter, 1/2 teaspoon salt, and remaining 1/4 cup Parmesan.
5. Remove shells from oven and reduce temperature to 375 degrees. Divide mashed potato mixture evenly among shells. Top each filled shell with bread mixture. Bake until bread mixture is spotty brown, about 20 minutes. Let cool for 5 minutes before serving.
Adapted from Cook’s Illustrated