- 6 sweet potatoes scrubbed clean
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 shallot minced very very fine
- 4 sprigs of fresh thyme taken off the stem and chopped
- 2 tbsp. heavy cream
- A good bit of salt & pepper
Preheat the oven to 375 degrees. Using a knife, score the sweet potatoes all around to allow for steam to release. Place on a parchment lined baking sheet. Rub a small amount of oil on each sweet potato and add a little bit of salt. Bake for 40-45 minutes. Make sure the inside is cooked well and not hard.Cool. Using a paring knife, make an oval shape on the top of the sweet potatoes. Peel the skin back and discard. Scoop out the inside into a medium sized bowl. I make two extra sweet potatoes to allow for more filling. Therefore, use the two extra sweet potatoes as just filling alone. Add in the shallots, butter, fresh thyme, cream, salt and pepper. Mix well. Place the filling back into the four sweet potato shells and add a little pepper on top.Bake for 20-25 minutes or until the tops are a little brown. If you wish, you could always add a little more fresh thyme for a garnish. Serve warm.* I like to make a couple extra sweet potatoes to the number of guests to make sure that the filling in each sweet potato is substantial.
