We never really follow recipes in this house. We have an idea of what we want to make and then we usually take two or three recipes we find and mix them. With our own little flair.
Thanksgiving is no exception.
I bought sweet potatoes with the idea of making a sweet casserole, but with a couple desserts already planned we decided to find something a little more savory.
I found a couple of recipes from Kalyn’s Kitchen here and here and wanted to morph the two into a Twice baked sweet potato with rosemary. They were delicious. And a hit at dinner. They were still sweet (it is a sweet potato after all) but not as sweet as the casserole with brown sugar and pecans.
Twice baked sweet potatoes with rosemary
2 large or 3 medium sweet potatoes
1 medium red onion
3 T olive oil
2 T finely chopped fresh rosemary
salt and pepper to taste
1/2 cup fresh grated Parmesan cheese
Preheat oven to 400-degrees. Spray baking sheet with nonstick spray or olive oil. Slice sweet potatoes crosswise into thick pieces about 2 1/2 inches thick. (You will get 3-4 thick pieces from each sweet potato.) Rub sweet potato pieces with olive oil, including end pieces. Arrange sweet potatoes standing up on the baking sheet and roast until they are soft when pierced with a fork, about 45 minutes.
Remove from the oven and let cool until they can be touched. Use a spoon to scoop out the “meat” of the sweet potato, putting it in a separate bowl. Be sure to leave enough flesh attached to the skin and on the bottom to make a cup. Stand the empty cups back on the baking sheet.
Mix olive oil, chopped rosemary, parmesan, salt and pepper with the sweet potato scoops. Once mixed thoroughly, scoop the mix back into the cups and sprinkle with some parmesan.
Put filled sweet potatoes back into the oven and bake 20 to 25 minutes, until filling is hot and lightly browned. Garnish with fresh rosemary and serve warm.