CREAM CHEESE STUFFED SWEET POTATO BREAD
Move over banana bread, this sweet potato bread may be our new fall favorite. It has incredible sweet potato flavor, with just the right amount of spices and a beautiful layer of cream cheese baked in the center. Moist, sweet, and aromatic, it's nice enough to give as a hostess gift to friends.
Provided by Elaine Bovender
Categories Other Snacks
Time 1h35m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour three loaf pans; set aside.
- 2. SWEET POTATO BREAD: In large mixing bowl, beat together sugar, eggs, and oil.
- 3. Stir in orange juice and mashed sweet potatoes.
- 4. In a separate bowl mix together flour, salt, baking soda, and spices.
- 5. Stir into sweet potato mixture just until combined, DO NOT USE A MIXER! Set aside while making filling.
- 6. CREAM CHEESE FILLING: Beat together cream cheese, sugar, eggs, vanilla, and flour until smooth.
- 7. Spoon sweet potato bread batter into the bottom of each prepared loaf pan, reserving half of the batter. In each pan, layer cream cheese mixture over the sweet potato bread batter spreading smooth.
- 8. Top with the remaining batter.
- 9. Bake for 1 hour and 15 minutes or until golden and toothpick or knife inserted in center comes out clean. Remove from oven and cool 10 minutes in the pan.
- 10. Remove from pans and cool on wire rack. You can serve warm or room temp.
ALMOST-FAMOUS STUFFED CHEESY BREAD
Provided by Food Network Kitchen
Time 2h30m
Yield 2 loaves (8 breadsticks each)
Number Of Ingredients 12
Steps:
- Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make a shaggy dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
- Make the filling and topping: Toss 1/2 cup mozzarella, the cheddar, pecorino, garlic salt, granulated garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet in the oven; preheat for 10 minutes. Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cup of the remaining mozzarella, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the cheese-garlic mixture. Move the dough to 1 side of the baking sheet. Repeat with the remaining dough, mozzarella and cheese-garlic mixture on the other side of the baking sheet. Slide the bread on the parchment onto the hot baking sheet in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into breadsticks.
BAKED SWEET POTATO AND CREAM CHEESE
Squacquerone is an amazing cream cheese made by my friend Patricia. When eaten with the baked sweet potato and dressed with the chili etc, this makes a great supper that is really quick to make. I buy my squacquerone from my friend Patricia at La Fromagerie. If you do not have somebody who makes this, you can make your own. To make 450m / 15 fluid ounces, you take 170ml / 6 fluid ounces of the coldest, best cream cheese you can buy and mix with a tablespoon of cold creme fraiche, 2 large tablespoons of cold buttermilk, 3 large tablespoons of cold untreated organic natural yogurt, the juice of 1 lemon and sea salt to taste. Mix this up, cover the bowl and keep at the bottom of the refrigerator to mature for a minimum of 24 hours. This is best matured for 3 days, and will have a shelf life of 6 days. Amazing stuff.
Provided by Jamie Oliver
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
- Wash the sweet potatoes, prick them with a sharp knife, then sprinkle with a little sea salt. Bake them on the top shelf of the oven for about 50 minutes until soft.
- Mix the chili and spring onion together. To serve the potatoes, make a cut in each potato and open out on a plate. Spoon on some of the cheese, sprinkle on the chili mix, then a handful of rocket, a very fine grating of lemon, sea salt, pepper, a drizzle of olive oil and finally a squeeze of lemon juice on each one. Delicious and so easy.
- (c) Jamie Oliver 2003
STUFFED SWEET POTATOES
Make these crispy Stuffed Sweet Potatoes sweet with cinnamon or spicy with chili powder! They're a fun new take on an incredibly versatile vegetable that is sure to be a hit with your family. Stuffed Sweet Potatoes are a delicious side dish at any time of year.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Whisk eggs and cinnamon in shallow bowl until blended.
- Mix potatoes, 1 cup bread crumbs, cheese and baking powder until blended. Shape into 24 (1-1/2-inch) balls. Dip, 1 at a time, in egg mixture, then roll in remaining bread crumbs until evenly coated.
- Heat oil in large saucepan on medium-high heat. Carefully add potato balls, in batches; cook 3 min. or until golden brown. Remove from saucepan with slotted spoon; drain on paper towels. Serve warm.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 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.
SWEET POTATOES WITH CREAM CHEESE TOPPING
Found the recipe in my Simple & Delicious magazine. I haven't tried these yet, but wanted to get the recipe posted in time for Thanksgiving.
Provided by Bobbie
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub and pierce sweet potatoes and place on a microwave safe plate.
- Microwave, uncovered, on high for 10-13 minutes or until tender (turning twice).
- Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice until smooth.
- Make a slice in the top of each potato; fluff pulp with a fork.
- Dollop with cream cheese mixture.
Nutrition Facts : Calories 237.8, Fat 10.4, SaturatedFat 6.5, Cholesterol 31, Sodium 157.6, Carbohydrate 33.5, Fiber 3.9, Sugar 12.1, Protein 3.7
CHEESY SWEET POTATOES
This cheesy sweet potato dish is a family favorite and now a holiday tradition. It is easy, fast to put together, and looks impressive. More importantly, it is delicious! You can do the first two bakes earlier in the day, set aside, and then do the final bake about 40 minutes before you're ready to eat. It also travels well after two bakes. You can finish baking at your destination.
Provided by Jones
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 2h5m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place an oven rack in the middle of the oven. Butter a 2-quart casserole dish.
- Mix together smoked Cheddar cheese and Parmigiano-Reggiano cheese in a large bowl. Set aside 1/3 of the cheese mixture in a small bowl for topping.
- Stir heavy cream, garlic, thyme, kosher salt, and pepper into the large bowl with the cheese mixture. Add sweet potatoes and combine using your hands until every potato slice is fully coated with mixture and not stuck together.
- Pick up potato slices a small handful at a time and organize into stacks. Arrange neatly in the prepared casserole dish with potato edges aligned vertically. Begin by placing potato stacks around the perimeter of the dish, working towards the center to create a tightly packed spiral.
- Pour leftover cheese and cream mixture over potatoes until mixture comes halfway up the sides of the casserole dish, making sure not to add too much, as it will bubble over. Cover tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove foil and continue baking until top is golden brown and starting to crisp, about 30 minutes more.
- Remove from the oven and sprinkle with remaining smoked Cheddar cheese and Parmigiano-Reggiano cheese. Return to the oven and bake until dark brown and crispy on top, about 30 minutes more.
- Remove from the oven. Let cool 5 to 10 minutes, and serve hot.
Nutrition Facts : Calories 415 calories, Carbohydrate 38.5 g, Cholesterol 89.3 mg, Fat 25.7 g, Fiber 5.5 g, Protein 8.9 g, SaturatedFat 16.1 g, Sodium 361.2 mg, Sugar 7.9 g
CHEESE-STUFFED SWEET POTATOES
Portable and healthy, these potatoes can be prepared ahead of time and are ready-to-eat after a quick reheat. Cook time includes five minutes cooling time and assumes you use the microwave option. From "Recipes for a Six Pack" by Oxygen Magazine.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 2 cheese-stuffed sweet potatoes, 2 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potatoes, prick lightly with a fork and microwave for six minutes, or until done. (Or, bake in oven at 400 degrees F for one hour or until done.) When cool enough to handle, cut the potatoes lengthwise and scoop out the insides into a small mixing bowl. Set aside potato skins.
- Mash the cooked potatoes with the three cheeses and salt and pepper. Distribute the potato mixture evenly among the potato shells. Top each with the sliced green onion and sprinkle paprika on top.
- Return potatoes to the microwave (one minute on high) or oven (10 to 15 minutes at 350 degrees F) or until hot. Wrap or store in a portable container to bring to work or the gym; microwave on high for 1 1/2 to two minutes on high before eating.
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