Double Baked Sweet Potatoes Food

TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
• Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
• Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.

LOADED TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
• Bake in the preheated oven until completely tender, about 35 minutes.
• Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
• Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
• Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
• Bake until heated through and tops have started to brown, 20 to 25 minutes.

CREAMY TWICE-BAKED SWEET POTATOES

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.

DOUBLE-BAKED SWEET POTATOES

Steps:

• Heat oven to 350°F.
• Cut potatoes in half lengthwise. Scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes in medium bowl. Add 1/2 cup butter, juice, sugar and ginger; beat until fluffy.
• Spoon into shells. Mix remaining ingredients; spoon over potatoes.
• Bake 20 to 25 min. or until heated through.

TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour.
• When cool enough to handle, halve sweet potatoes lengthwise. Scoop out all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining 2 skins). Place flesh in a food processor, along with 2 tablespoons butter and goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add chives and pulse to combine; spoon into skins.
• In a small bowl, stir together pecans, panko, and 2 tablespoons butter until combined; season with salt and pepper. Sprinkle panko mixture over sweet potatoes. Bake until topping is golden, 10 to 12 minutes.

TWICE BAKED SWEET POTATOES

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.

TWICE-BAKED SWEET POTATOES

Steps:

• Heat oven to 425ºF.
• Cut potatoes lengthwise in half; place, cut sides down, on foil-covered rimmed baking sheet. Bake 30 to 35 min. or until tender.
• Scoop out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potato flesh; mash until blended.
• Fill shells with potato mixture; sprinkle with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

SAVORY TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly.
• Line a rimmed baking sheet with foil; fit with a wire rack. Arrange bacon strips on rack, and sprinkle with brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from oven; let cool slightly, and roughly chop. Set aside.
• Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary, and cook 1 minute more. Remove from heat, and set aside.
• Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4-inch border all around potato halves; set halves aside on a baking sheet.
• Place flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream, and Gruyere. Mix well until combined. Season with salt and pepper.
• Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves. Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary, and reserved bacon.

TWICE-BAKED SWEET POTATO (FOR ONE)

Steps:

• Preheat oven to 400-degrees F.
• Wash the sweet potato and rub it all over with the olive oil. Poke it a couple of times on TOP with a fork so that it doesn't blow up while baking. Do NOT wrap it in aluminum foil! Bake in the oven at 400-degrees F. for about one hour.
• In a small bowl, melt the butter in the microwave for a few seconds, reserving two slices for topping later, and then blend in the brown sugar.
• When the potato has baked to the point that the pulp is tender, and after it has cooled a bit, carefully cut out the top and scoop out the pulp into a medium mixing bowl. Save the intact potato skin! Mash the potato pulp with a fork and add in the butter/brown sugar mix.
• Spoon the potato pulp back into the potato skin and top with the two slices of butter, the sugar, and the cinnamon.
• Place the potato on a cookie sheet and BROIL on high for about 6 minutes. Watch it carefully so that it doesn't burn the top.
• Serve hot.

TWICE-BAKED CREAMY SWEET POTATOES

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.

TWICE BAKED SWEET POTATOES (THE NEELY'S)

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.