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Baked Sweet Potatoes with Taleggio

Recipe for October 23, 2011


The market season is winding down but there is an abundance of sweet potatoes now, grown by our farmers.  Rather than adding the usual sugar and spices to the sweet potatoes the Italians added taleggio cheese.



2 sweet potatoes*, scrubbed

1 1/2 tablespoons unsalted butter, plus 3 tablespoons extra, at room temperature

1/2 small onion*, finely chopped

1 teaspoon chopped thyme leaves*, plus extra sprigs

1 large egg*

1/4 cup taleggio or fontina cheese, chopped


Preheat the oven to 400 degrees.  Bake the sweet potatoes on a baking paper-lined baking sheet until tender, about 45 - 60 minutes.  Remove from the oven a cool slightly.

Melt 1 1/2 tablespoon butter in a small frying pan over moderate heat.  Add onion and saute

until soft, about 2 minutes.  Add chopped thyme and cook 1 minute more.  remove from the heat and set aside.

Cut the potatoes in half lengthwise.  Spoon out the flesh;, leaving a 3/4 inch shell of flesh and skin.  Place the halves on a baking sheet.  Combine the scooped out potato flesh with the remaining 3 tablespoons butter, the onion, egg and taleggio in a bowl and mash until smooth.  Season with salt.  Pile mixture back into the sweet potato shells, scatter with thyme sprigs, and bake 20 - 30 minutes, or until golden.

Serves 4

From Italian Country Cooking - Loukie Werle - 2007


*Ingredients can be found at the market