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Indulge in these Twice-Baked Sweet Potatoes filled with a savory mixture of Taleggio cheese, shallots, and fresh thyme. Baked to perfection, these sweet potato canoes are creamy, flavorful, and make for a satisfying side dish or light meal. Perfect for a kosher-friendly and egg-inclusive diet.
Total time105 min
Ingredients7
Serving size6
Calories320
Sheet Pan
Aluminum Foil
Skillet
Teaspoon
Bowl
Fork
Oven
3 medium sweet potatoes, scrubbed (12 to 14 ounces each)
5 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)