Twice Baked Sweet Potatoes with Comté + Caramelized Onions + Rosemary Butter

Holiday, Sides, Thanksgiving, Vegetarian

Double Baked Sweet Potato with Caramelized Onions + Comté + Rosemary Butter

Thanksgiving is next week! I kinda don’t have plans. Is that weird? I think it’s going to be a Friendsgiving situation.

Usually Josh and I do something family-oriented for Thanksgiving but this year I wasn’t in the mood to travel (and plus I’ll be in Seattle next Saturday!) so we’re in LA with our friends.

We were thinking of going out to a restaurant, which I did once (I think when I was a kid) and LOVED IT, mainly because that meant zero dishes, but then some friends invited us over and I think it’ll be nice to be in a home around a bunch of people.

Double Baked Sweet Potato with Caramelized Onions + Comté + Rosemary Butter

I made this yesterday because I remember how much I love sweet potato and comté cheese together. But I switched it up by adding caramelized onions into the mix and drizzled a bunch of rosemary butter all on top of ‘em. Dreamy!

Double Baked Sweet Potato with Caramelized Onions + Comté + Rosemary Butter

The trick to making twice baked sweet potatoes pretty is adding the mixture to a piping bag and using a star piping tip. Star piping tips are a gift from the baking gods because even if you’re a terrible piper, the star-tip makes everything look pretty!

After I made these yesterday, I decided that this is dish I’m bringing to Friendsgiving. I’m also thinking of bringing this fennel dip because I remember last year we ate it SO fast after it was shot.

Are you guys planning everything yet?

Double Baked Sweet Potato with Caramelized Onions + Comté + Rosemary Butter

Twice Baked Sweet Potatoes with

Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 30 minutes

Serving Size: 7 to 8

Ingredients

  • 4 sweet potatoes
  • 3 shallots, caramelized or 1/2 yellow onion, caramelized*
  • 1 cup (about 2 ounces) finely shredded comté cheese*
  • 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, 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

*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.

http://www.acozykitchen.com/baked-sweet-potatoes-comte/

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12 Comments

  • Reply heather (delicious not gorgeous) November 16, 2016 at 12:26 am

    sounds like a chill thanksgiving! normally i try to avoid using tips, but these look so good that it might be worth having to clean the tips.

    • Adrianna Adarme
      Reply Adrianna Adarme November 16, 2016 at 8:20 am

      It’s always an extra step that I find worth it but one thing I never ever do is use bags that aren’t disposable. I’ll never understand why bakers do this!

  • Reply Tori//Gringalicious.com November 16, 2016 at 4:02 am

    MMMmmm! What a perfect side dish for the Thanksgiving table!

  • Reply Katrina November 16, 2016 at 4:13 pm

    So fancy!! Love the comte in there – these sound awesome!

  • Reply Ashley Nathalie November 17, 2016 at 10:37 am

    Comte is the beeeeest. This looks so good.

  • Reply Friday Faves November 18, 2016 at 5:30 am

    […] how good to these twice baked sweet potatoes with caramelized onions look?! I love a savory take on sweet […]

  • Reply Currently Crushing On. | How Sweet It Is November 19, 2016 at 3:51 am

    […] i’m always up for some  twice baked sweet potatoes. […]

  • Reply Courtney November 19, 2016 at 9:19 am

    Looks so delicious! Any tips for making ahead? Perhaps prepare through the point where they are piped back in the skins and then bake just before dinner?

    • Adrianna Adarme
      Reply Adrianna Adarme November 21, 2016 at 12:04 pm

      Hi Courtney! Sorry for my delayed response! YES, I’m actually making them the day before. Yep, I thinking of making them, filling them and then sticking them in the fridge. And right before dinner, I’m going to do the second bake. Should work out well, I think!

  • Reply Elaine November 21, 2016 at 10:22 am

    Hi, looks lovely and I think I will add this to our Thanksgiving menu. I am an avid baker and use tips all the time so I don’t mind the extra step, but doesn’t the star tip get clogged with the shallots?

    • Adrianna Adarme
      Reply Adrianna Adarme November 21, 2016 at 10:27 am

      You put it through the ricer so it actually really makes the shallots so small that they won’t get clogged in the tip. But if you don’t have a ricer, then I’d maybe use a larger nozzle/tip!

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