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Baked sweet potato with Taleggio

Name: Baked sweet potato with Taleggio
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 6
Cuisine: /italian
Ingredients: 3 sweet potato, skin on, halved lengthways; 1 tablespoon olive oil, plus extra to rub and drizzle; 60g unsalted butter, softened; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 2 teaspoons chopped thyme leaves, plus extra thyme sprigs to serve; 1 egg, beaten; 1/2 teaspoon freshly grated nutmeg; 125g Taleggio, chopped

2 ratings

10m

1h 40m

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No traditional Italian feast is complete without baked sweet potato topped with Taleggio cheese from Lombardy.

3 sweet potato, skin on, halved lengthways
1 tablespoon olive oil, plus extra to rub and drizzle
60g unsalted butter, softened
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons chopped thyme leaves, plus extra thyme sprigs to serve
1 egg, beaten
1/2 teaspoon freshly grated nutmeg
125g Taleggio, chopped

Method

1.

Preheat oven to 200°C.
2.

Rub sweet potato with oil. Place on a baking tray, cover with foil and bake for 1 hour. Remove foil and return to oven to bake for a further 15 minutes or until tender and skin is slightly crisp. Cool slightly.
3.

Place 1 tablespoon oil and 20g butter in a pan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until soft. Transfer to a bowl. Scoop flesh from sweet potato and add to bowl with thyme leaves, egg, nutmeg, cheese and remaining 40g butter, then mash. Fill ksweet potato shells with mash, drizzle with oil, top with thyme sprigs and bake for 20 minutes or until golden.