Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping

These cheesy twice-baked sweet potatoes are the perfect appetizer for your meal! 

Servings: 6

Pair With: Wente Vineyards Riva Ranch Pinot Noir

Source: Recipe and photo courtesy of America’s Test Kitchen and Wente Vineyards


4 small sweet potatoes
(8 ounces each), unpeeled,
each lightly pricked with fork
in 3 places
3 tablespoons unsalted butter,
plus 2 tablespoons melted
2 shallots, sliced thin
2 slices hearty white sandwich bread,
crusts removed, cut into 1/8- to
1/4-inch pieces
1 ounce Parmesan cheese,
grated (1⁄2 cup)
1 teaspoon minced fresh thyme
salt and pepper
1 large egg, lightly beaten


1. Place potatoes in shallow baking dish. Microwave until skewer glides easily through flesh and potatoes yield to gentle pressure, 9 to 12 minutes, flipping potatoes every 3 minutes. Let potatoes cool for 10 minutes. Adjust oven rack to middle position and heat oven to 425° F.

2. Melt 3 tablespoons butter in 10-inch skillet over medium heat. Add shallots and cook, stirring occasionally, until softened, 2 to 5 minutes. Transfer shallots to bowl. Add bread pieces, 1/4 cup Parmesan, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper to bowl with shallots. Toss to combine.

3. Halve each potato lengthwise. Using spoon, scoop flesh from each half into second bowl, leaving about 1/8- to 1/4-inch thickness of flesh. Place 6 shells cut side up on wire rack set in rimmed baking sheet (discard remaining 2 shells). Bake shells until dry and slightly crispy, about 10 minutes.

4. Meanwhile, mash potato flesh with ricer, food mill, or potato masher until smooth. Stir in egg, melted butter, 1/2 teaspoon salt, and remaining 1/4 cup Parmesan.

5. Remove shells from oven and reduce oven temperature to 375 degrees. Divide mashed potato mixture evenly among shells. Top each filled shell with bread mixture. Bake until bread mixture is spotty brown, about 20 minutes. Let cool for 5 minutes before serving.

Stuff potato shells as directed in step 5 but do not top. Store bread mixture at room temperature and refrigerate filled potatoes for up to 24 hours. To serve, top each shell and bake as directed, reducing oven temperature to 325° F and increasing baking time to 35 minutes.

Chef's Notes:

The skins of the sweet potato are edible and add an earthiness to the dish. When shopping, look for sweet potatoes that are uniform in size, with rounded ends.

Recipe Courtesy Of

Wente Vineyards

Wente Vineyards is the oldest continuously operated family-owned winery in the United States. From its earliest years, it has also been a leader in the world of wine, maintaining a global vision for quality and integrity in every aspect of the wine industry.