Twice-Baked Sweet Potatoes
I know it’s not easy to consider replacing the classic marshmallow-topped casserole, but this goat-cheese inspired dish from Simply Suzanne’s is sweet as can be and twice as nice. Although to be fair, we’ve got a bit of a baaaaad haaaaabit when it comes to goat cheese.
Ingredients:
5 medium sweet potatoes
4 Tbsp unsalted butter, room temperature
4 ounces fresh goat cheese
1/4 cup Panko breadcrumbs
1/4 cup pecans, chopped *optional
3 Tbsp fresh chives, finely chopped
salt and pepper, to taste
Directions:
Preheat oven to 375 degrees F. Prick 5 medium sweet potatoes (about 3 pounds) all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour.
When cool enough to handle, halve sweet potatoes lengthwise. Scoop out all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining skins). Place flesh in a food processor, along with 2 Tbsp unsalted butter, room temperature, and 4 ounces fresh goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add 3 Tbsp finely chopped fresh chives and pulse to combine; spoon skins.
In a small bowl, stir together 1/4 cup chopped pecans, 1/4 cup Panko, and 2 Tbsp butter, room temperature, until combined; season with salt and pepper. Sprinkle Panko mixture over sweet potatoes. Bake until topping is golden, about 10 to 12 minutes. Serves 8.
from: http://www.vocalpoint.com/cms/content/food-cooking/6-alternative-side-dish-recipes-thanksgiving