Limed Twice Baked Sweet Potatoes Food

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.

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.

ROASTED SWEET POTATOES WITH HONEY-LIME GLAZE

Steps:

• Preheat oven to 425.
• Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated.
• Transfer to a baking sheet and roast until fork tender, 25 minute.
• Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast.
• Once potatoes are tender, coat with glaze and roast 5 minutes more.
• Garnish with cilantro.

HEALTHY AIR FRYER TWICE BAKED SWEET POTATO WITH BLACK BEANS

Steps:

• Toss the sweet potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated. Add the potatoes to a 6-quart air fryer and cook at 380 degrees F, flipping halfway through, until crispy on the outside and tender on the inside, about 40 minutes (see Cook's Note). Let cool slightly.
• Use a paring knife to trim the top off the potatoes lengthwise, then carefully scoop out the flesh, leaving a 1/2-inch border. Your potatoes should look like little boats. Place the scooped flesh and any flesh trimmed off the top in a medium bowl and mash it with the yogurt, butter, lime juice, chili powder, garlic powder, cumin, 1 teaspoon salt and a couple grinds of pepper until smooth. Fold in the black beans and 1/2 cup of the shredded cheese. Spoon the filling into the sweet potato shells, creating a heaping mound in each, and top with the remaining 3 tablespoons cheese. Cook in the air fryer at 380 degrees F until the cheese is melted, 6 to 8 minutes.
• Top the sweet potatoes with the diced avocado and sliced scallion greens and drizzle with some hot sauce and/or honey if using.

CHEESY TWICE-BAKED SWEET POTATOES WITH BLACK BEANS AND AVOCADO

Steps:

• Preheat oven to 425°F.
• Toss pepitas with 1 teaspoon of the oil, ¼ teaspoon of the salt, and several grinds pepper on a rimmed baking sheet.
• Rub potatoes with remaining 3 tablespoons oil and place cut side down on a second rimmed baking sheet.
• Add a few grinds of pepper.
• Transfer both baking sheets to oven.
• Bake pepitas until golden, 5 to 6 minutes.
• Remove from oven.
• Continue baking potatoes until very tender, 22 to 28 minutes more.
• Let cool slightly, about 5 minutes, then scoop potato flesh into a large bowl.
• Return potato skins to baking sheet. Broiling the potato skins before filling them with the sweet potato mixture crisps them up so they can serve as a sturdy base.
• Increase oven temperature to broil and position top rack 6 inches from heat. Broil potato skins until crispy, 1 to 2 minutes.
• Add black beans, a few grinds pepper, 1 cup of the cheese, and remaining 1 teaspoon salt to sweet potato flesh and stir to combine.
• Divide mixture among skins and top with remaining ½ cup cheese.
• Return to oven and broil until cheese is melted, 2 to 3 minutes.
• Top with avocado and pepitas.
• Top with avocado, chile peppers, and/or cilantro, as desired.
• Serve with lime wedges.