Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping

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Appears in Cook's Illustrated November/December 2013

Could a casserole trick turn watery sweet potatoes into a fluffy filling?

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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