Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Why This Recipe Works
We learned that a microwave start, instead of an initial bake, best maintained the integrity of the delicate sweet potato skins. Baking the scooped-out shells in the oven before stuffing transformed them into a toothsome, stable base. By adding an egg to the mashed flesh, we gave the otherwise watery sweet potato structure and velvety smoothness. Finishing with a toasted topping of large bread crumbs provided a crunchy counterpoint perfectly suited to this low-starch spud.