Twice Baked Sweet Potatoes with Shallot and Parmesan Topping
Ingredients
- 4 small sweet potatoes (8 ounces each), unpeeled, each lightly pricked with fork in 3 places
- 3 tablespoons unsalted butter , plus 2 tablespoons melted
- 2 shallots , sliced thin
- 2 slices hearty white sandwich bread , crusts removed, cut into 1/8- to 1/4-inch pieces
- 1 ounce Parmesan cheese , grated (1/2 cup)
- 1 teaspoon minced fresh thyme
- Salt and pepper
- 1 large egg , lightly beaten
Instructions
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