Southern Stuffed Sweet Potatoes Food

SOUTHERN LOADED SWEET POTATOES

Steps:

• Place roast in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder, cayenne and 1/4 teaspoon salt; brush over pork. Add broth; cook, covered, on low until meat is tender, 6-8 hours., Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes., Place coleslaw mix in a large bowl. In a small bowl, whisk yogurt, mayonnaise, vinegar, celery seed, garlic salt and remaining mustard and salt; pour over coleslaw mix and toss to coat., Remove roast; cool slightly. Shred pork with 2 forks; return to slow cooker., With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Using a slotted spoon, place pork mixture and coleslaw over each potato.

SOUTHERN STUFFED SWEET POTATOES

Steps:

• To cook in the microwave:
• Pierce sweet potatoes with fork.
• Microwave on HIGH 8 to 10 minutes or until tender, turning over halfway through cooking.
• Keep warm.
• Heat oil in large non-stick skillet on medium heat.
• Add bell pepper and onion; cook and stir 3 minutes or until softened.
• Stir in beans, seasoning and water.
• Cook 2 minutes or until heated through.
• Make a lengthwise slit along top of each sweet potato and squeeze ends gently to open.
• Fluff sweet potato flesh with fork. Top with bean mixture and serve with desired toppings.
• Serve with assorted toppings, such as chopped avocado, shredded cheese, sour cream, salsa or chopped fresh cilantro.
• To cook in the oven:
• To prepare sweet potatoes in the oven, pierce potatoes and wrap in foil.
• Bake in preheated 350°F oven 50 minutes or until tender.
• Substitute 1 cup corn for the bell pepper.
• Use any variety of canned beans in place of the black beans.

SOUTHERN STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 425°F.
• Put some olive oil on the sweet potato skin and rub to spread it evenly.
• Prick the sweet potato with a fork in several places.
• Bake for about 45-60mins or until they are tender.
• Meanwhile heat the olive oil in a skillet over medium-high heat.
• Sauté the onion and bell pepper until softened for about 5-7 minutes.
• Add the garlic and sauté for more few minutes.
• Then set the sautéed mixture aside.
• Once the sweet potatoes are cool enough to handle, cut them in half lengthwise.
• Scoop out the flesh with a spoon, leaving a ¼-inch thick shell.
• Put the sweet potato pulp in a large bowl and mash to a soft consistency.
• Add the sautéed mixture, black beans, hot sauce, mayo and salt to the bowl and mix well.
• Fill the sweet potato shells with the stuffing.
• Top with green onions and pecans before serving.

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL

Steps:

• Preheat the oven to 400 degrees F.
• Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
• In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
• Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

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 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.