Break the mold this Thanksgiving and serve up these twice baked sweet potatoes with crispy shallots. I mean, are you even kidding me??? These potatoes are so good, I never need to have a regular baked potato again after making these guys. We all know how delicious a regular twice baked potato is and this recipe just puts those guys to shame. The other great news about twice baked potatoes is how easy they are to make! So, don’t be afraid, give these guys a try on Thanksgiving and give your guests something new to try!
Just wash the sweet potatoes really well and pat them dry. We like to rim a sheet pan with foil to make for easy clean up. Don’t say we don’t have super helpful ideas! Then pierce the potatoes with a sharp knife or a fork and pop them in the oven for about an hour. Once they are cooked, remove them from the oven and allow to cool.
Then just cut off the top going lengthwise so you can scoop out the perfectly cooked potato flesh with a spoon. Be sure to leave the skin in tact so you can refill it and it will look nice and pretty! I mean, it’s Thanksgiving right? Presentation is key!
Scoop the potato flesh into a bowl and the maple syrup, butter, chili pepper, cinnamon and salt and use a mixer to blend it all together. You want to to be creamy and smooth…not lumpy. Use your spoon to refill the potato skins and pop them back into the oven for another 10 minutes. While the potatoes are back in the oven, you get to move on to the final step that makes this recipe the bomb! Heat up the oil in a skillet on medium-high heat. Dredge the sliced shallots in flour and fry them up until they are a nice golden brown. Remove from oil and let them drain on a plate with a paper towel. Top the potatoes with these little gems and you are going to be doing a happy dance! This recipe is a game changer! Yum!
Check out some of our other fun side recipes:
- 4 medium sweet potatoes
- ¼ C pure maple syrup
- 2 Tbsp unsalted butter
- ½ tsp ground chili pepper
- ½ tap ground cinnamon
- 1 tsp kosher salt
- 4 medium shallots, sliced thin
- ¼ C flour
- 3 Tbsp vegetable oil - can sub other oil for frying
- 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.