Do you notice how sweet potato recipes always have to be about maple syrup and pecans? Not today. I’m giving you another option. Today, I am all about the savory smoked gouda and thyme sweet potatoes. Aside from the general amazing-ness of these sweet potatoes, the presentation is a solid 10. Think Thanksgiving…everyone gets their own potato half. A little sweet potato bowl full of browned butter, smoked gouda, and fragrant thyme.
If I were making these for Thanksgiving, I would make them ahead and then pop them in the oven before eating with the cheese on top. If I were eating these for lunch by myself (current status), or a side dish at dinner, or in a box with a fox…I would do the same thing. These freeze well too.
I can’t really tell if we are here for the smoked gouda or the browned butter. The sweetness of the potato is really toned down by, and compliments both. This just isn’t your basic fall sweet potato recipe, it’s different. Elevated, savory, warm, all the things you need in your pocket to fight the cold weather. Winter is coming.
If you don’t love potato skins, and hi, also we aren’t friends; just put this in a casserole dish…skip the skins.
If you love spicy, this can totally handle some crushed red pepper in the mashing stage. If crushed red pepper shows up, the gangs all here.
How To Make Savory Smoked Gouda and Thyme Sweet Potatoes
It starts with whole sweet potatoes that you are going to stab a few times and cover in olive oil and salt. They get roasted on an uncovered oven rack for an hour. You can microwave them but I’m not sure I can talk to you again after that.
Next you will half them and scrape the potatoes aside in a bowl. I like to leave about 1/8″ of potato around the skins because they are delicate and like to tear. I promise if that happens you will get super frustrated, you like things to be perfect. We are twins.
Next, we’re browning butter. It takes three minutes and the flavor is amazing here. All you will do is put the butter in a heavy bottom pan and stir it to the brink. Your taking it to the edge of glory without burning it. If you burn it start over.
It’s time to mash the sweet potatoes you scraped out with the browned butter. Mix in the thyme and smoked gouda and then stuff what your momma gave ya, because she gave you the potatoes.
The last step is just putting them back on a baking sheet and topping them with smoked gouda. Cover them up and bake them for another 30 minutes. I ate one of these today with a bowl of Double Roasted Red Pepper Soup and now I’m all warmed up.Print
Healthier stuffed and twice baked sweet potatoes with browned butter, smoked gouda and thyme.
3 sweet potatoes
1 Tbsp olive oil
Sprinkle of salt
8oz. smoked gouda, shredded (about 3.5 cups shredded)
4 Tbsp salted butter
1/2 tsp salt
2 tsp dry thyme
Preheat oven to 350°
Rub whole potatoes with olive oil and sprinkle with salt
Bake 1 hour directly on the oven rack, with a cookie sheet underneath to catch drips
Remove from oven and cut potatoes in half
Scoop out the insides and remove to a bowl*
In a heavy bottom pan such as a cast iron pan, melt butter, stirring constantly until golden brown (medium heat, about 3 minutes)
Mix into the sweet potatoes mashing the sweet potatoes as you go (also you can use a mixer)
Mix in 2 cups smoked gouda, thyme, and salt
Stuff mixture evenly into the sweet potato shells
Top with 1 1/2 cups smoked gouda and bake for 30 minutes covered
* Sweet potato skins are much more delicate than white potatoes. I leave about 1/8″ of sweet potato around the edges so that I don’t tear the skin.
- Category: Side Dishes
- Method: Bake
- Cuisine: North American
Keywords: Sweet potatoes, twice baked, stuffed, twice baked sweet potatoes, thanksgiving sweet potatoes, savory sweet potatoes, side dishes, vegetarian, vegetarian lunch, thanksgiving side dish recipes, thanksgiving ideas