Twice-Baked Sweet Potatoes<\/p>\n
I know it’s not easy to consider replacing the classic marshmallow-topped casserole, but this goat-cheese inspired dish from Simply Suzanne\u2019s 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.<\/p>\n
Ingredients:
\n5 medium sweet potatoes
\n4 Tbsp unsalted butter, room temperature
\n4 ounces fresh goat cheese
\n1\/4 cup Panko breadcrumbs
\n1\/4 cup pecans, chopped *optional
\n3 Tbsp fresh chives, finely chopped
\nsalt and pepper, to taste<\/p>\n
Directions:
\nPreheat 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
from: http:\/\/www.vocalpoint.com\/cms\/content\/food-cooking\/6-alternative-side-dish-recipes-thanksgiving<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" 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\u2019s is sweet as can be and twice as nice. Although to be fair, we’ve got a bit … Continue reading