Spicy Twice Baked Sweet Potatoes Food

TWICE BAKED SWEET POTATOES

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.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Brush the sweet potatoes with oil and roast on a rimmed baking sheet until very tender, 1 to 1 1/2 hours. (You can nuke them in the microwave to speed the roasting time if needed.)
• Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl. It should be soft enough to just fall out of the skin. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
• Add the crème fraiche, 4 tablespoons butter, maple syrup, bourbon, 1 teaspoon cinnamon, 3/4 teaspoon nutmeg, 1 teaspoon salt, and pepper to taste, to the sweet potatoes in the bowl. Using a hand mixer (or immersion blender), puree until smooth.
• Scoop the potato puree back into the bottom halves of the potatoes. Mix the remaining 2 tablespoons of butter and 1/4 teaspoon nutmeg with the panko bread crumbs and chopped nuts. Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes.
• Bake another 15-20 minutes until warmed through and golden on top. *These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes-until warmed through or cheat and rewarm in the microwave.

SPICY TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 F
• Thoroughly wash sweet potatoes and pierce the skins 5-6 times with a fork
• Place on cookie sheet and bake for 1 hour, or until soft (actual baking time depends on thickness of potatoes. If they are still hard in the center when you cut one open, continue baking until completely soft)
• Slice potatoes in half and scoop the insides into a separate bowl, being sure to leave a little of the "meat" of the potato still in the skin to help keep it's shape
• Thoroughly mash potatoes in a bowl and add in all ingredients except cheese and cilantro
• Scoop spoon fulls of mixture into each potato skin until full
• Top with mozzarella cheese and place back into oven for 15-20 minutes
• Remove from oven and top with cilantro if desired
• Serve immediately

SPICY TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Brush both sides of the Sweet Potato (1) with Olive Oil (1 teaspoon) and sprinkle with Salt (to taste) and Ground Black Pepper (to taste).
• Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350 degrees F (180 degrees C) for 45-50 minutes, or until the flesh is tender.
• Scoop out the flesh and mix with Fresh Cilantro (1 tablespoon), Unsalted Butter (1/2 tablespoon), Salt (to taste), Ground Black Pepper (to taste), Cheddar Cheese (1/4 cup), Chili Pepper (1/2) with ribs and seeds removed and Garlic (1 clove).
• Taste and adjust seasoning if desired. Return the filling to the skins and top with Coarse Sea Salt (to taste). Return to the oven and bake for about 10-15 minutes more.
• Serve topped with Greek Yogurt (to taste), Kale Pesto (to taste) and Fresh Cilantro (to taste).

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.

SWEET AND SPICY GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour.
• Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes.
• Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm.

TWICE-ROASTED SWEET POTATOES WITH HOT HONEY

Steps:

• Preheat oven to 350°F. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60-70 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°F. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.
• Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20-25 minutes. Drizzle with remaining hot honey with chile.

SPICY BEANS ON BAKED SWEET POTATO

Steps:

• Preheat the oven to 210 degrees (gas 6-7).
• Rinse the sweet potatoes, then pierce with a small sharp knife. Place them on a baking.
• tray and bake for 1-1½ hours, or until soft.
• Heat the oil in a large saucepan and cook the onion over a medium heat for about 5 minutes, stirring occasionally, until very soft and golden. Add garlic and spices, and cook, stirring, for 1 minute.
• Add the tomato and stock, stir well, then add the vegetables and beans.
• Bring to the boil, then reduce the heat and simmer, partially covered, for 20 minutes.
• Uncover, increase the heat slightly, and cook.
• for a further 10-15 minutes, or until the liquid had reduced and thickened. Stir in the coriander leaves just before serving.
• To serve, cut the sweet potatoes in half lengthways. Spoon the vegetable mixture over the top. Add a dollop of light (soy) sour cream and sprinkle with grated (soy) cheddar cheese.

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.

SPICY SWEET POTATOES

Steps:

• In a zip-top plastic bag, toss potatoes and oil.
• Combine remaining ingredients; add to bag; toss to coat.
• Transfer to a greased 11x7 inch baking dish.
• Bake, uncovered, at 400 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

TWICE BAKED SWEET POTATOES

Steps:

• Saute chopped shallots in olive oil until they soften and begin to caramelize; do not burn.
• Preheat oven to 375°F.
• Cut potatoes in half lengthwise and scoop out soft flesh.
• Mash sweet potatoes in a bowl with cooked shallots, sour cream, salt and pepper.
• Stir in crumbled bacon and grated cheese.
• Fill empty potato shells with mixture.
• Bake at 375F for 45 minutes to one hour, or until potatoes are hot and toasty on top.

SWEET AND SPICY SWEET POTATO BAKE

Steps:

• In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat.
• Transfer to a greased baking dish (large enough to hold the potatoes in one layer).
• Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes).
• *NOTE* careful not to over bake as the potatoes will become mushy.
• Delicious!

SAVORY TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 375°F.
• Wash sweet potato and cut in half lengthwise.
• Place potato halves face down on a foil-covered greased cookie sheet ( i cover the potato halves in foil for more even cooking).
• Bake potatoes for about 30 minutes.
• While the potatoes are baking, saute onions and mushrooms in the olive oil over medium heat until the onions are translucent and the mushrooms give off liquid, about 10 minutes.
• Take potatoes out of oven, carefully scoop the potato out of the skins and mash in a mixing bowl.
• Add onions, mushroom, cayenne, feta, salt and pepper to the mashed sweet potatoes, mixing ingredients together.
• Divide mixture in half and scoop it back into the empty potato skins.
• Bake the potatoes for another 8-10 minutes on 375, broiling for the last minute or two of cooking time if you'd like to crisp the tops of the potatoes slightly.