Twice-Baked Sweet Potatoes with Caramelized Shallots and Sage
Sarah Caron
Created Dec 20, 2011
We used sweet potatoes for our twice-baked potatoes and added browned shallots, sage and parmesan.
Twice-Baked Sweet Potatoes with Caramelized Shallots and Sage
- Prep Time 15 min
- Total 1 hr 55 min
- Servings 4
- Ingredients 6
Ingredients
- 2 sweet potatoes, scrubbed, pierced with fork
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon finely chopped fresh sage
- 1 shallot, thinly sliced
- 2 tablespoons vegetable broth or stock
- Salt and pepper
Instructions
-
Step1Heat oven to 400°F. Line cookie sheet with foil; set aside.
-
Step2Place sweet potatoes on oven rack. Bake 1 hour or until soft. Cool potatoes 20 to 30 minute before handling. Reduce oven temperature to 375°F.
-
Step3Cut potatoes in half lengthwise. Scoop out flesh into large bowl; reserve potato skins on cookie sheet. Add Parmesan and sage to potato flesh; stir to combine.
-
Step4Heat 8-inch skillet over medium heat. Add shallot; cook 3 to 4 minutes, stirring occasionally, until shallot begins to brown. Add 1 tablespoon of the broth; stir vigorously. Cover; cook 2 minutes. Uncover; add remaining tablespoon broth. Cover; cook 2 minutes longer.
-
Step5Add shallot to potato mixture; stir to combine. Season to taste with salt and pepper. Divide mixture evenly among potato skins.
-
Step6Bake 20 minutes or until thoroughly heated. Serve immediately garnished with additional grated Parmesan cheese and sage leaves.
Nutrition
80
Calories
1g
Total Fat
2g
Protein
14g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 80
- Calories from Fat
- 10
- Total Fat
- 1g
- 1%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 190mg
- 8%
- Potassium
- 240mg
- 7%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 3g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 190%
- 190%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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