Recipe credit: Mary Teal O’Neal
My sister gave me this recipe. It’s amazing. I made it for Christmas dinner with my inlaws.
Cook Time: 2 hours
3 medium sweet potatoes, washed
5 tbsp. unsalted butter, divided, room temperature
½ cup shallots, finely diced
1 tsp. fresh thyme, chopped
Salt and pepper
4 oz fontina cheese, finely diced (about 2/3 of an 8oz block once you cut the rind off)
1 egg, lightly beaten
Preheat the oven to 400. Bake the sweet potatoes for 1 hour and 15 minutes. I bake them on the open racks and put a baking sheet on the rack below to catch any juices that bubble out of the sweet potatoes. You can bake them on a sheet as well if you prefer. Let them cool for about 15 minutes.
While the sweet potatoes cool, melt 1 tbsp. of butter in a small skillet over medium heat. Add shallots and cook for 4-5 minutes. Add the chopped thyme and cook for an additional minute. Remove from heat and set aside.
Cut the sweet potatoes in half lengthwise. With a spoon, scoop out the inside flesh of the 6 halves into a medium bowl, leaving a ½ rim of flesh in the sweet potatoes to keep the shape. Season the shells with salt and pepper.
Add the remaining 4 tbsp. butter to the scooped out sweet potato, along with the shallots, cheese, ¾ tsp. salt, ¼ tsp. pepper. Add the lightly beaten egg and fold to combine all ingredients. Spoon the filling back into the sweet potatoes, dividing evenly between the 6 shells. Top each with a sprig of fresh time for decoration. Bake for 30 minutes until lightly browned and serve hot.