Baked Stuffed Sweet Potatoes with Shallots and Hazelnuts

• servings: 6 servings

Ingredients

4 small, sweet potatoes (8 ounces each), unpeeled, each lightly pricked with fork in 3 places

2 tablespoons, cold-pressed extra-virgin olive oil

2 , shallots, sliced thin

2 , garlic cloves, minced

1/4 cup, hazelnuts, toasted, skinned, and chopped

2 tablespoons, chopped fresh parsley

2 tablespoons, minced fresh chives

2 tablespoons, grated Parmesan

Added 1/2 tsp ras el hanout to sweet potato mixture

, Salt and pepper

1 large organic, egg, lightly beaten

1/4 cup organic plain, 2 percent Greek yogurt

? sumac to hazenut mixture for a punchy taste?

Directions

Adjust oven rack to middle position and heat oven to 425 degrees. Place potatoes in shallow baking dish. Microwave until skewer glides easily through flesh, 9 to 12 minutes, flipping potatoes every 3 minutes. Let potatoes cool for 10 minutes.

Halve each potato lengthwise. Using spoon, scoop flesh from each half into medium bowl, leaving about ⅛- to ¼-inch thickness of flesh. Place 6 shells cut side up on wire rack set in rimmed baking sheet (discard remaining 2 shells). Bake shells until dry and slightly crispy, about 10 minutes. Remove shells from oven and reduce temperature to 325 degrees.

Heat oil in 10-inch skillet over medium heat until shimmering. Add shallots and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in half of the garlic and cook until fragrant, about 30 seconds. Transfer mixture to second bowl. Add hazelnuts, parsley, chives, 1 tablespoon Parmesan, and 1/4 teaspoon pepper to shallot mixture and toss to combine.

Mash potato flesh with ricer, food mill, or potato masher until smooth. Whisk in egg, 1 tablespoon yogurt, remaining garlic, remaining 1 tablespoon Parmesan, and ¼ teaspoon salt until well combined and fluffy.

Divide mashed potato mixture evenly among shells. Top each filled shell with shallot-hazelnut mixture and return filled potatoes to wire rack. When oven has reached 325 degrees, bake until topping is spotty golden brown and filling is hot, about 20 minutes.

Season remaining 3 tablespoons yogurt with salt and pepper and dollop onto potatoes. Serve.