Sweet potatoes are one of those “love or hate” vegetables, but Courtney and I really love them and we like coming up with new ideas for how to prepare them. This is our latest creation that I actually dreamed about one night! When I woke up in the morning, I went straight to my notes so I wouldn’t forget the recipe! Why I’d be dreaming about sweet potatoes with brown butter, crème fraîche, raisins & pecans, I have no idea, but if anyone out there can help me figure it out … I’d be much obliged! I hope you love these so much, you’ll be dreaming about them too!
Twice Baked Sweet Potatoes
Shallots, pecans, and raisins caramelized in brown butter, along with brown butter and crème fraîche add the special touches for this festive sweet potato dish!
Ingredients
(PRINT RECIPE)
- 2 medium-sized sweet potatoes any color … remember the orange ones they call yams are really sweet potatoes
- 2 tablespoons crème fraîche sour cream or plain yogurt could replace this, but crème fraîche is the best
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 4 tablespoons butter room temp and cut into small pieces (you will be browning the butter)
- 1 large shallot chopped
- 2 tablespoons dried cranberries
- 2 tablespoons pecan pieces
Instructions
- Preheat oven to 350F.
- Clean sweet potatoes with a veggie brush or a clean sponge. Poke a hole in each with a fork. Bake for about 30 minutes (+/-) until potatoes are done and meat is soft. Remove from oven and cool just enough to handle. (It’s easier to scoop out the meat if the potato is still slightly warm.)
- Meanwhile brown the butter in a small light-colored pan over medium heat, until it begins to foam. It will slowly turn golden brown and you will see little crystals starting to form. Once perfectly browned, it will take on a rich, nutty smell. This will take about 10 minutes, but keep your eye on it. Using a light-colored pan will allow you to see when the color is just right.
- Once browned, separate one tablespoon for the potato filling. Add the chopped shallots to the brown butter remaining in the pan and cook until translucent. Add pecans pieces and cranberries and continue to cook for a few more minutes just until pecans are toasted. Set aside.
- Back to the cooled sweet potatoes! Scoop out the meat with a spoon (a grapefruit spoon works great for this) and place in a mixing bowl. Leave skins intact and place in a greased casserole dish or on a baking sheet, open side up.
- Mash the potato meat with a fork, potato masher, or food processor. Mix the sweet potato meat with 1 tablespoon of brown butter, crème fraîche, salt, and white pepper. Tuck this filling back into the hollow sweet potato skins.
- Sprinkle the shallot mixture over the tops. Reheat in 350 F oven for about 15 minutes, or until hot.