Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping

Name: Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Yield: Serves 6
Cuisine: American
Ingredients: 4 small, sweet potatoes (8 ounces each), unpeeled, each lightly pricked with fork in 3 places; 3 tablespoons, unsalted butter, plus 2 tablespoons melted; 2 , shallots, sliced thin; 2 slices, hearty white sandwich bread, crusts removed, cut into 1/8- to 1/4-inch pieces; 1 ounce, Parmesan cheese, grated (1/2 cup); 1 teaspoon, minced fresh thyme; , Salt and pepper; 1 , large egg, lightly beaten

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Appears in Cook's Illustrated November/December 2013

SERVES6

TIME1¼ hours

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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...

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