adapted from barefootcontessa.com
3 medium sweet potatoes, scrubbed and cut in half lengthwise
5 1/2 Tbsp unsalted butter, at room temperature, divided (sub with ghee, coconut oil, or vegan butter)
1/2 cup minced shallots (2 shallots)
1 tsp minced fresh thyme leaves, plush extra sprigs for garnish
salt and pepper
1 large egg, lightly beaten
Preheat oven to 400F. Lightly grease a baking sheet, or line with parchment paper. Place the potatoes cut side down on the prepared baking sheet. Bake the potatoes for 45 minutes, or until very tender. Set aside for 10 minutes, until cool enough to handle.
While potatoes are cooking, heat 1 1/2 Tbsp butter in a small skillet over medium heat. Add the shallots and sauce for 4 to 5 minutes, until tender. Add the thyme and cook for another minute. Set aside.
Once the potatoes are cool enough to handle, use a teaspoon to scoop out some of the warm potato flesh into a medium bowl, leaving 1/2-inch thick shell of sweet potato. Sprinkle the potato shells generously with salt and pepper. To the bowl of scooped out sweet potato, add the remaining 4 Tbsp butter and mash with a fork until begins to be smooth. Add shallots, egg, 3/4 tsp salt, and 1/4 tsp pepper. Stir until combined.
Spoon the mixture into the sweet potato shells and top each with a sprig of thyme. Bake for 20 minutes, or until puffed and lightly browned. Serve hot.
Serving suggestions: serve with pork tenderloin or baked chicken breast and a roasted green veggie like brussel sprouts or broccoli.