Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Appears in Cook's Illustrated November/December 2013
WHY THIS RECIPE WORKS
We learned that a microwave start, instead of an initial bake, best maintained the integrity of the delicate sweet potato skins. Baking the scooped-out shells in the oven before stuffing transformed them into a toothsome, stable base. By ad...