Brown Butter Twice Baked Sweet Potato

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There’s more to a sweet potato than just throwing a bunch of brown sugar and spices to it just to make it taste good or making french fries out of it. Try something different this time by making a twice baked potato out of it. The natural sweetness of the potato mixed with the sharp cheddar and a little salty from the bacon will likely have you drooling a little.


The only time consuming part is baking the potato, but you can literally throw it in the oven for an hour, set a timer, walk away to do other things. Feel free to throw in the chopped bacon into the sweet potato mash if you prefer instead, it works out just as great. And if you can’t find chives, then green onion works great too. And most importantly, take this recipe and make your own version tailored to the flavors you love most. Enjoy!

Serves 3

Olive oil
3 medium-large sweet potatoes
½ teaspoon sea salt
3 tablespoons unsalted butter
2 tablespoons grade B maple syrup
1/8 – 1/4 cup fresh chives, finely chopped
1/3 cup sharp white cheddar cheese (best if aged 2yrs), shredded + extra as topping
5 crispy bacon strips, finely chopped

Wash the sweet potatoes and dry. Rub them all over with some olive oil and toss in a bowl with sea salt. Bake at 400 F degrees for a hour or until done. Remove and let cool.

With a sharp knife slice the top third of the sweet potatoes off and with a spoon remove the flesh into a bowl leaving about 1/8in left all around. Mash the sweet potatoes that are in the bowl, add the salt, mix and set aside.

In a small sauce pan over medium-high heat, melt the butter and let it come to a boil. Keep stirring until brown bits start to appear at the bottom. Keep a close eye as the butter can burn real fast. Once you start to smell a caramel scent from the butter and it’s fairly golden brown reduce the heat to low, add the maple syrup, and stir for about two minutes.

Pour the maple brown butter into the mashed sweet potatoes, add the chives, shredded cheddar and mix everything together really well. Spoon the mixture back into the sweet potato skins, top them with the chopped bacon and extra cheddar cheese. Place them back into the oven for about 10-12 minutes or until the cheese on top is completely melted.