Fluffy Stuffed Sweet Potatoes Food

BEEFY STUFFED SWEET POTATO

Steps:

• Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
• Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
• Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.

SWEET POTATO STUFFING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat. Add apple and onion; cover and cook until tender, 8 to 10 minutes.
• Stir in sugar, salt, and nutmeg; push to one side of the skillet. Add drained sweet potatoes to the empty side of the skillet; mash with a fork. Add bread crumbs and mix until all ingredients are combined. Transfer to a greased casserole dish.
• Bake in the preheated oven until golden brown on top, about 1 hour.

SOUTHWEST STUFFED SWEET POTATOES

Steps:

• Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
• Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
• In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
• Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.

STUFFED SOUTHWESTERN SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
• Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
• In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.

STUFFED BAKED SWEET POTATOES

Steps:

• Preheat oven to 400*.
• Pierce sweet potatoes with fork and place on baking sheet.
• Bake 50 minutes or until tender.
• Reduce oven temperature to 350*.
• Cut lengthwise slice off top of each potato.
• Scoop out centers, leaving 1/8 inch thick shell.
• In medium bowl, mash potato pulp.
• Add milk, butter and brown sugar; beat til fluffy.
• Spoon mixture back into shells.
• Place shells in large shallow baking pan.
• Bake at 350* for 10 minutes or until heated through.

STUFFED SWEET POTATOES

Steps:

• Bake sweet potato in a 375°F. oven until tender, about 1 hour. Cut thin slice from the top of each potato, lengthwise, and carefully scoop out the insides. Mash. Sauté mushrooms in 4 tablespoons butter. Add to potatoes. Add remaining ingredients except butter. Mix well. Stuff potato skins with the mixture. Dot with remaining butter. Bake in 375°F. oven until brown--about 20 minutes. (This may be baked in a greased casserole instead of the potato skins if desired.)

FLUFFY SWEET POTATOES

Steps:

• In stock pot, place carrots, sweet potatoes and chicken bouillon cubes and cover with water.
• Bring to a boil and simmer until vegetables are very tender about 20-25 minutes.
• Drain leaving 1/3 cup of the cooking liquid.
• Transfer to a blender or use hand mixer.
• Add margarine, brown sugar, juice, pumpkin pie spice, salt and pepper.
• Whip until mixture is light and fluffy.
• Serve or freeze in bags or casserole dish.
• You can freeze for up to 6 months.
• To cook after freezing thaw, preheat oven to 350*F, cover and bake for 35 to 40 minutes.
• After baking, I turn it into a dessert and add granola for a little crunch on top!

STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place sweet potatoes on a baking sheet.
• Bake sweet potatoes in the preheated oven until tender, 60 to 70 minutes. Remove from the oven and let cool. Leave oven on.
• Slice cooled potatoes in half lengthwise and remove potato meat, being careful not to ruin the shells. Place potato meat into a large bowl and mash. Add butter, honey, and salt; mix until well combined. Stir in drained pineapple. Spoon mixture back into the empty shells.
• Bake until heated through, about 15 minutes.
• Meanwhile, combine maple syrup and brown sugar in a small saucepan over medium heat. Cook until sugar melts, 3 to 5 minutes.
• Remove potatoes from the oven and drizzle with warm syrup.

FLUFFY STUFFED SWEET POTATOES

Steps:

• Wash potatoes; place on a greased baking sheet.
• Bake at 450 degrees for 40 minutes or until tender; allow to cool.
• Slice skin away from top of each potato.
• Carefully scoop out pulp, leaving shells intact.
• Combine pulp, marshmallow cream, margarine, sugar, and salt in a bowl.
• Beat with electric mixer until light and fluffy.
• Spoon potato mixture into shells; top each with a quartered marshmallow.
• Bake at 350 degrees for 20 minutes or until well heated.

STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 200C, 400F, gas mark 6.
• Prick the skins of the sweet potatoes all over with a fork, place on a baking tray (they will ooze a sticky syrup whilst cooking) and bake in the oven for about 45 minutes or until tender.
• While the potatoes are baking, mix together the cream cheese, egg yolk, chilli powder, spring onions and seasoning in a bowl; towards the end of the cooking time, preheat the grill to hot.
• When baked, cut the sweet potatoes in half lengthways and, keeping the skins intact, scoop the flesh from the sweet potatoes and add to the cream cheese mixture.
• Stir all the ingredients together, then stuff the mixture back into the skins.
• Dot the tops with butter, sprinkle with extra chilli powder then brown potatoes under the hot grill; serve immediately.

STUFFED BAKED SWEET POTATOES

Steps:

• Preheat oven to 375.
• Bake sweet potatoes for 1 hour or until tender.
• Cut 1 inch strip lengthwise from top of the potato.
• Carefully scoop pulp from shell.
• In a large bowl, combine sweet potatoe pulp, orange juice, butter and salt.
• Beat until fluffy.
• Stir in pineapple.
• Stuff shells with the mixture.
• Sprinkle with pecans.
• Bake at 375 degrees for 10 minutes.