(The ad below will not display on your printed page)
Twice-Baked Sweet Potatoes
2 h 20 m
“This healthy recipe is a savory riff on the traditional brown-sugar-and-pecan-topped sweet potato casserole so often found on Thanksgiving tables. Crispy baby kale leaves make a stunning garnish, but any green or herb that suits you will look great, fried or not.”
8 medium sweet potatoes (10-12 ounces each)
1 tablespoon canola or sunflower oil
½ cup finely grated Parmesan cheese, divided
⅓ cup sour cream
2 tablespoons pure maple syrup
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon freshly grated or ground nutmeg
Fried baby kale leaves for garnish (see Tip)
1Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
2Prick sweet potatoes in 3 to 4 spots with a fork. Rub with oil and place on the prepared baking sheet. Roast until tender, 45 minutes to 1 hour. Let stand until cool enough to handle.
3Increase oven temperature to 450 degrees.
4Slice each sweet potato in half horizontally and scoop the flesh into a large bowl, leaving a generous ¼-inch border in the skins. Place 12 of the prettiest skins back on the baking sheet. (Discard the remaining 4 skins.)
5Add ¼ cup cheese, sour cream, syrup, salt, pepper and nutmeg to the sweet potato flesh and mash with a potato masher until smooth. Divide the filling among the skins. Top each with a little of the remaining cheese.
6Bake until the filling is bubbling, 20 to 25 minutes. Garnish with fried baby kale leaves, if desired.
To make ahead: Prepare through Step 5 and refrigerate for up to 4 hours; let stand at room temperature while the oven preheats.
Equipment: Parchment paper
Tip: To turn baby kale into a cool garnish, make sure the leaves are dry, then fry them in hot oil until crisp, about 30 seconds. Drain on paper towels. This also works for herbs like sage or other soft greens like carrot tops.