3 Tbsp vegetable oil - can sub other oil for frying
Instructions
Preheat oven to 375 degrees. Line a rimmed baking sheet with foil.
Scrub sweet potatoes under cold running water with a brush. Dry potatoes and pierce skin several times with a fork. Place on sheet pan and roast for 1 hour. Remove and allow to cool slightly.
Cut top ¼ of the potato off lengthwise. Use a spoon to remove the flesh from the potatoes, leaving the skin intact. Put the flesh of the sweet potato in a mixing bowl. Add maple syrup, butter, chili pepper, cinnamon and salt. Use an electric mixer to mix until smooth and not lumpy. Use a spoon to refill potato skins with mixture. Return to oven for 10 minutes.
While potatoes are cooking heat vegetable oil in a skillet over medium-high heat.
Dredge sliced shallots in flour to coat. Add shallots to oil and fry until golden brown on each side. Remove from oil and place on a paper towel lined plate to drain. Top crispy shallots over sweet potatoes and serve.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/twice-baked-sweet-potatoes-crispy-shallots/