Ingredients:

  • 2 large sweet potatoes (about 1 lb / 450g each), scrubbed
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 4 tablespoons unsalted butter (56g)
  • 1/4 cup finely chopped shallots (40g)
  • 1/4 cup heavy cream (60ml)
  • 2 tablespoons maple syrup (30ml)
  • 1/4 teaspoon ground nutmeg (0.5g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/4 cup chopped fresh sage leaves (5g) (loosely packed)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare the sweet potatoes by poking several times with a fork. Rub with olive oil and season with salt and pepper.
  2. Bake the sweet potatoes for 40-50 minutes, or until easily pierced with a fork.
  3. Let the sweet potatoes cool slightly until you can handle them. Cut each potato in half lengthwise and carefully scoop out the flesh into a large bowl, leaving about 1/4 inch (6mm) of flesh attached to the skin.
  4. While the potatoes cool, melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter is golden brown and smells nutty (about 5-7 minutes). Watch carefully to prevent burning. Remove from heat and stir in the shallots and sage.
  5. Add the browned butter mixture (including shallots and sage) to the bowl with the scooped-out sweet potato flesh. Add cream, maple syrup, nutmeg, and parmesan cheese. Mash everything together until smooth and creamy. Season to taste with salt and pepper.
  6. Spoon the sweet potato mixture back into the sweet potato skins. Place the filled sweet potatoes back on the baking sheet. Return to the oven and bake for another 10-15 minutes, or until heated through and lightly browned on top.
  7. Garnish with a sprinkle of fresh sage (optional) and serve immediately.