Thanksgiving Twice Baked Pumpkin Sweet Potatoes Food

THANKSGIVING TWICE BAKED PUMPKIN-SWEET POTATOES

Steps:

• 1. Preheat Oven to 400 degrees F. Clean potatoes, be sure to remove all string roots. Poke with a fork several times. (A nice way to take out your frustrations, haha.)
• 2. Line a cookie sheet with foil. Place sweet potatoes on the lined cookie sheet. Drizzle extra virgin olive oil sparingly over potatoes. (optional)
• 3. Bake @ 400 degrees F for one hour or until a fork can easily go in and out of the potato.
• 4. Remove potatoes from the oven. Leave oven on. Allow to cool for 15 minutes.
• 5. Cut potatoes in half.
• 6. Using an ice cream scoop, scoop out the meat of the potato leaving skin intact & place in a bowl. I leave a bit of the meat of potato on the edges to keep the skin from tearing. Place potatoes back on baking sheet, skin side down.
• 7. Add room temp cream cheese, butter, pumpkin or pumpkin butter, freshly grated ginger, nutmeg, cinnamon, brown sugar, and vanilla to the sweet potatoes.
• 8. Using a potato masher, combine all ingredients until you have a nice smooth mixture.
• 9. Spoon the mixture back into the potato skins. You can add a bit more fresh grated ginger to each potato if you prefer.
• 10. If preparing ahead of time, stop here and refrigerate overnight, allow to sit at room temp for 15-20 minutes before baking. If baking right away, bake an additional 20-30 minutes.
• 11. Sprinkle with optional chopped walnuts & crumbled crisp bacon. Serve hot.

TWICE BAKED SWEET POTATOES

Steps:

• IN THE OVEN: Heat the oven to 400 degrees. Using a fork, poke holes in sweet potatoes. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place on a baking sheet lined with foil or parchment. Bake in the oven for approximately 50 minutes or until done.
• IN THE AIR FRYER: Prep the potatoes by poking holes using a fork. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place in the basket of the air fryer. Set air fryer temperature to 400 and cook 45 minutes or until fork-tender.
• Once potatoes are cooked, let them cool completely. Using a sharp knife, cut an oval on the top of each potato. Remove top and discard. Scoop out the cooked potato, leaving a wall around the edge of the inside of the potato. Place the scooped cooked potato into a medium-size bowl.
• Add butter, brown sugar, sour cream, salt, and cinnamon to sweet potatoes. Using a hand mixer or potato masher, whip all the ingredients until smooth. Spoon mixture back into each potato.
• Heat oven to 350 degrees. Place stuffed potatoes on a baking sheet and place in oven. Bake for 10 minutes, until hot. If desired, broil for 1 - 2 minutes until golden brown.
• Remove potatoes from the oven, place one pat of butter on each potato and sprinkle on toasted pecans. Enjoy!

TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Rice the flesh in a ricer set over a bowl.
• Bring the heavy cream and chipotle puree to a simmer over low heat in a small saucepan. Stir the warm cream, butter, creme fraiche and 1/2 cup of the maple syrup into the sweet potato mixture until combined. Season with salt and pepper, to taste. Spray the baking dish with cooking spray. Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup.

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.