She Strengthens

Autumnal Delights: Twice-Baked Sweet Potatoes with Rosemary and Hazelnuts

As the seasons change, our taste buds crave heartier, comforting flavors. These twice-baked sweet potatoes embody the essence of fall and winter, with the warmth of rosemary, the brightness of orange zest, and the richness of molasses and hazelnuts.

A Perfect Blend of Flavors and Textures

Crème fraîche adds a luxurious creaminess, while the combination of warm, sweet, and earthy flavors creates a dish perfect for cozy gatherings and holiday meals. Feel free to prepare the first roasting ahead of time, then mix the filling and bake the potato boats again just before serving.

More Hygge-Inspired Recipes to Try

For more delicious dishes that capture the spirit of hygge, explore our Enriched Polenta Porridge with Raspberries and Crème Fraîche recipe, as well as our Avocado Yogurt Dip recipe.

Recipe Details

Yields: 4 servings
Difficulty: Easy
Total Time: 1 hour 30 minutes
Active Time: 20 minutes

Ingredients

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt, divided
• 1 medium sprig fresh rosemary
• A few cracks of fresh black pepper
• 2 tablespoons crème fraîche
• 1/2 teaspoon orange zest
• 1 tablespoon molasses
• 1 teaspoon soy sauce
• 1 egg
• Pinch freshly grated nutmeg, plus extra for garnish
• Crème fraîche
• Hazelnuts
• Extra rosemary

Step-by-Step Instructions

Preheat and Prepare

Preheat oven to 400°F and line a baking sheet with parchment paper. Wash and dry the potatoes.

Roast the Sweet Potatoes

Coat potatoes with olive oil, then sprinkle with 1/2 teaspoon of the salt. Bake for 40 minutes, until potatoes are tender and the skins are pulling away from the flesh. Remove from oven and set aside to cool.

Prepare the Filling

Cut sweet potatoes in half lengthwise and scoop most of the flesh into a medium mixing bowl, leaving about 1/4 inch inside the potato skin. Place skins in a single layer on a parchment-lined baking pan. Remove leaves from rosemary sprig and chop finely. Mash the scooped-out potato flesh with the remaining salt, pepper, crème fraîche, orange zest, molasses, soy sauce, egg, nutmeg, and rosemary until combined.

Assemble and Bake

Spoon mashed mixture into the reserved skins. Bake sweet potatoes at 400°F until the filling is golden brown, about 30 minutes. Remove from oven and garnish with extra sprinkling of nutmeg, crème fraîche, scattered hazelnuts, and rosemary leaves.