Sunday night we went out to a fabulous dinner at a new restaurant called Fable in the Castro. It was so good that I can not stop thinking about their amazing twice baked sweet potato with gouda. So I figured I’d try to make my own version. Was it exactly the same? No, but it was still so yummy and easy to make, that I couldn’t not post it.
2 sweet potatoes
1/2 cup gouda, shredded
1/4 cup almonds, chopped
Salt and pepper to taste.
Preheat oven to 400F.
Place potatoes on a baking sheet lined with parchment paper. Bake for about 45-60 minutes. Leave oven on as it cools for 5 minutes.
Cut in half and scoop out the inside of the sweet potato into a medium mixing bowl. It should just slide out, but if not, just scoop as much out as you can. Mash up the potato in the bowl, add gouda and keep mashing until the cheese is mixed in well. Don’t worry about it being melted. Salt and pepper to taste. Scoop back into skins or into a small ceramic dish. Top with almonds. If you want to get fancy you can mix in some panko with your almonds, I kept it simple and just did the almonds.
Put back in oven and let bake for 15 minutes. Remove, let cool for 5 and enjoy!
Serves one very greedy person.