Twice-Baked Sweet Potato

1. Preheat oven to 375°F. Prepare a baking sheet by lining it with parchment paper.
2. Bake sweet potatoes until tender about an hour, set aside to cool.
3. Meanwhile, heat oil in a nonstick skillet over medium heat. Add shallot, thyme, salt, and pepper; occasionally stirring, 3 minutes. Remove from heat and transfer to a bowl to cool.
4. Take cooled sweet potato and make a long slit along the side. Carefully scoop out and add to the shallot mixture and combine. Try to leave a 1/2" thick wall; set shells aside.
5. In a large clean bowl, add Eggland’s Best Liquid Egg Whites. With a handheld mixer, beat the egg whites until they are stiff and fluffy, but not dry.
6. Fold a spoonful of stiff egg whites into the bowl with the shallot and potato, incorporating slowly until all the eggs have been added.
7. Place sweet potato shells on a baking sheet. Spoon filling into shells, dividing evenly. Bake for 30 minutes.
8. Top with your favorite stuffed potato topping.

Optional: Swiss Chard & Turkey Sausage