Coconut Twice Baked Sweet Potatoes Food
5-INGREDIENT TWICE-BAKED SWEET POTATOES WITH FETA
Behold a new flavor bomb that can be ready in 30 minutes. I love this dish as an entree, where you may want to stir in extra cheese for added protein, or as a side to roasted chicken. It also works as appetizer, especially if you use small sweet potatoes for a cute presentation.
Provided by Michelle Dudash
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven or toaster oven to 375 degrees F. Line a small sheet pan with parchment paper or foil and set aside.
- Poke the sweet potatoes all over with a fork. Microwave the sweet potatoes until they feel soft when gently squeezed, 5 to 6 minutes. Allow to cool slightly. Cut in half lengthwise, creating oblong shapes. Select the nicest two halves for using as the base. Scoop them with a teaspoon, leaving a 1/4-inch border and placing the pulp in a mixing bowl. Place the bases on the lined sheet pan. Scoop out the other two halves completely and add the pulp to the mixing bowl, discarding the skins. Add the white scallions, coconut oil, paprika, 1/8 teaspoon salt and some freshly ground black pepper. Mash with a fork until smooth. Using a teaspoon, fill the two bases with the mashed sweet potatoes. Smooth with the back of the spoon. Sprinkle with feta and bake until the cheese begins to brown, about 17 minutes.
- Sprinkle with the green scallions and additional smoked paprika.
Nutrition Facts : Calories 249 calorie, Fat 7 grams, SaturatedFat 6 grams, Cholesterol 8 milligrams, Sodium 325 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 6 grams
TWICE BAKED SWEET POTATOES
These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
- Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
- Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 257 calorie, Fat 14 grams, SaturatedFat 8.5 grams, Cholesterol 41 milligrams, Sodium 250 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams
COCONUT KAU KAU
From a old cookbook from a missionary in New Guinea. This has sweet potatoes with coconut. Looks good . If anyone know more about it I would be interested. Like what kind of cheese they use. I'm guessing like a cream cheese? These are a twice baked sweet potato.
Provided by Dienia B.
Categories Yam/Sweet Potato
Time 1h40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Wrap potatoes in foil.
- Bake for 1 hour or until done.
- Remove from oven.
- Cut lengthwise.
- Scoop out 3/4 into bowl.
- Add all other ingredients except cheese.
- Refill potatoes.
- Sprinkle a little cheese on top.
- Broil just until melted.
Nutrition Facts : Calories 353.7, Fat 24.4, SaturatedFat 17.6, Cholesterol 41.6, Sodium 270.1, Carbohydrate 30.9, Fiber 5.7, Sugar 7.6, Protein 5.1
SAL'S TWICE BAKED SWEET POTATOES
I got this from a neighbor, Sal Lacayo, a retired chef who still remembers how to cook. This one is not overly sweet, which is my number one complaint about most sweet potato casseroles. We really enjoyed this at our neighborhood ally parties.
Provided by Toby Jermain
Categories Yam/Sweet Potato
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Peel potatoes and cut into 1/2-3/4" cubes.
- Spray a 9"x13"x2" Pyrex baking dish with nonstick cooking spray.
- Add potatoes and pineapple juice, tossing to coat.
- Cover loosely with foil, and bake for 45 minutes, turning potatoes over half way through.
- Mash potatoes, butter, and sugar until just fairly smooth.
- Mix in pineapple, and return to Pyrex dish.
- Cover tightly and refrigerate until ready to use, up to 3 days.
- To serve, mix in ground cloves, and bake, uncovered, for 30 minutes at 350 degrees F.
- Sprinkle hot potatoes with coconut flakes, and return to oven until golden brown, about 5-10 minutes.
Nutrition Facts : Calories 418.5, Fat 14.9, SaturatedFat 10.7, Cholesterol 24.4, Sodium 194.8, Carbohydrate 70.6, Fiber 8.7, Sugar 32.2, Protein 4.5
SAVORY TWICE BAKED SWEET POTATOES
These twice baked tubers are both sweet and spicy.
Provided by Andrea
Categories Side Dish Vegetables Sweet Potatoes
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
- Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.
- In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
- Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.
- In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.
- Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 46.5 g, Cholesterol 36.8 mg, Fat 14.7 g, Fiber 6.6 g, Protein 5.9 g, SaturatedFat 9.2 g, Sodium 663.4 mg, Sugar 12.8 g
TWICE-BAKED CREAMY SWEET POTATOES
"Everyone loves twice-baked potatoes but they're even better made with sweet potatoes! The microwave helps turn ordinary potatoes into a dish fit for a holiday." -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. , When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the cream cheese, sour cream, butter and salt; mix well. Spoon into potato shells., Place on a baking sheet. Sprinkle with brown sugar and cinnamon. Bake, uncovered, at 425° for 12-15 minutes or until heated through and topping is golden brown.
Nutrition Facts : Calories 350 calories, Fat 18g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 441mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 4g fiber), Protein 5g protein.
TWICE BAKED SWEET POTATOES
This creamy sweet potato recipe is a huge hit with everyone. A friend served a version of these at a luncheon, and I absolutely loved it. I found some sweet potatoes in my fridge that I hadn't used and decided to try it. Everyone at work flipped over them! They're great with pork chops or steak, too!
Provided by SDELATORE
Categories Side Dish Vegetables Sweet Potatoes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
- Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
- Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
- Bake for 5 minutes, or until heated through.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 18.6 g, Cholesterol 20.5 mg, Fat 12.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 5 g, Sodium 246 mg, Sugar 8.4 g
CREAMY TWICE-BAKED SWEET POTATOES
I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. -Linda Call, Falun, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.
Nutrition Facts : Calories 297 calories, Fat 16g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 100mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 4g fiber), Protein 5g protein.
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