Ingredients
Method
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and place sweet potatoes about an inch apart so they roast evenly.
- Roast the potatoes for 50-60 minutes, turning once halfway through, until tender when pierced with a fork or instant-read thermometer reads 205°F in the center. Let cool slightly — just enough to handle (about 10 minutes).
- Make the filling. While the potatoes roast, warm olive oil in a medium skillet over medium heat. Add minced shallot and cook until translucent, about 2-3 minutes. Stir in smoked paprika and garlic powder, then pour off any excess liquid from your bourbon (save it for another use).
- Scoop out sweet potato flesh. Carefully split each potato lengthwise down the center without cutting all the way through — you want a "boat" that holds its shape. Scoop out about two-thirds of the flesh with a spoon or melon baller, leaving approximately ¼ inch around the edges to maintain structure.
- Mash and mix. In a large bowl, mash scooped potato flesh until smooth (or pulse briefly in a food processor — don't overwork it). Stir in melted butter, bourbon, heavy cream, half the hazelnuts, and half the cheese. Season with salt and pepper to taste.
- Stuff the potatoes. Divide the filling evenly among the hollowed-out potato skins, mounding generously. Sprinkle remaining cheese on top.
- Broil until golden. Place on a baking sheet under a preheated broiler for 3-4 minutes, watching carefully so edges don't burn. The top should be bubbly and lightly browned.
- Serve immediately with additional hazelnuts sprinkled on top and a drizzle of hazelnut or peanut butter if desired.
Nutrition
Notes
If you're short on time, skip peeling before toasting — the skins soften nicely while the potatoes bake. A quick run through a food processor saves you from overworking them with a fork.
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat at 375°F for about 10 minutes until warmed through and crispy on top. The filling can also be made ahead and refrigerated separately — just recombine when ready to stuff.
If hazelnuts aren't available, pecans or walnuts work beautifully. Almond butter can replace hazelnut butter for a nuttier twist with less distinct flavor. For dairy-free versions, swap the heavy cream for full-fat coconut milk and use olive oil instead of butter in the filling.