TWICE BAKED SWEET POTATOES WITH COMTE + CARAMELIZED ONIONS + ROSEMARY BUTTER

TWICE BAKED SWEET POTATOES WITH COMTE + CARAMELIZED ONIONS + ROSEMARY BUTTER

So I had these sweet potatoes hanging around for a few days now and I'm currently testing olive oils for my new product coming 2017. Not to mention I desperately wanted to try something different and then I ran across A Cozy Kitchen's twice baked sweet potatoes with comte, caramelized onions and rosemary butter recipe. Omg, yes please!
Babyyyy, these were the best sweet potatoes I've ever tasted. Those caramelized onions set it off.

Get into this! As we slide on over into winter, these would make a delicious side dish for your Christmas dinner. The recipe's below.

Ingredients

  • 4 -5 sweet potatoes
  • 3 shallots, caramelized or 1/2 yellow onion, caramelized* (check bottom notes)
  • 1 cup (about 2 ounces) finely shredded comté cheese* (check bottom notes)
  • 1 Tbs olive oil (for potatoes)
  • 3 tablespoons creme fraiche or sour cream
  • Salt
  • 3 to 4 turns of freshly cracked pepper
  • 2 sprigs of rosemary
  • 1/4 cup unsalted butter
  • 1 tablespoon minced Italian parsley, as garnish

Directions

  1. To make the sweet potatoes: Preheat oven to 375 degrees F. On a baking sheet that’s lined with parchment or a baking mat, lightly massage potatoes with olive oil, place the sweet potatoes side by side. Roast in the oven until tender, about 1 hour. Allow to cool for about 10 minutes, until they’re cool enough to handle. Decrease the oven’s heat to 350 degrees F. Slice them in half and scoop out the inside of the sweet potato, leaving some sweet potato in the shell so it has structure. Pick the ugliest sweet potato half and scoop everything out completely and then discard the shell.
  2. Run the sweet potato and caramelized onions, in batches, through a potato ricer and into a medium bowl. If you don’t have a potato ricer, you can simply use a potato masher. Add comté cheese, creme fraiche or sour cream, 1/4 teaspoon salt and pepper. Give it a good mix and give it a taste; adjust the salt accordingly (I added a pinch more salt).
  3. If you wanna get fancy, transfer the mixture to a piping bag with the star-tip attached. Pipe the sweet potato back into the sweet potato shells. Transfer to the oven to bake for 15 to 20 minutes, until the tops are slightly browned.
  4. To make the rosemary butter: in a small saucepan, set over medium heat, add the butter and rosemary. When the butter has melted, turn the heat off and allow the butter to steep in the rosemary.
  5. Pour the butter atop the sweet potatoes and garnish with a handful of Italian parsley.

Notes

*You can switch up by using yellow or red onions in place of shallots. Also, to caramelize onions, add a teaspoon or two of oil to a medium skillet, set over medium-low heat. Add sliced onion to the pan, moving then and stirring them, every 2 to 3 minutes or so, until caramelized, about 25 minutes. Remove from the heat and transfer to a small bowl.

*If you can’t find comté cheese (I found mine at Trader Joe’s), Gruyere is a good substitute! And I also think smoked gouda would be delicious.

*Recipe via A Cozy Kitchen