Twice Baked Cranberry Sweet Potatoes Food
TWICE BAKED SWEET POTATOES
These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 257 calorie, Fat 14 grams, SaturatedFat 8.5 grams, Cholesterol 41 milligrams, Sodium 250 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams
TWICE BAKED SWEET POTATOES
Twice Baked Sweet Potatoes with a light, fluffy filling topped with toasted pecans are the ultimate Thanksgiving side dish! Made with butter, brown sugar, cinnamon, and just the right amount of sour cream, these potatoes are special enough for any holiday meal yet easy enough to make for weeknight supper.
Provided by Donya Mullins
Categories Main Course Side Dish
Time 1h20m
Number Of Ingredients 8
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!
CREAMY TWICE-BAKED SWEET POTATOES
I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. -Linda Call, Falun, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.
Nutrition Facts : Calories 297 calories, Fat 16g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 100mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 4g fiber), Protein 5g protein.
BRIE TWICE BAKED POTATOES
These are creamy soft and comforting! No need to salt the onion mix has sufficient amounts. This can be made the day before for easy preparation of a party, or make and freeze for future enjoyment.
Provided by Rita1652
Categories Potato
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Slice 5 of the baked potatoes lengthwise in half. Carefully scoop out the potato flesh into a medium bowl, leaving a 1/2-inch thick shell. Rice the potatoes back into the bowl. Rice the garlic the peel the other potato and rice into the bowl.
- Add butter, creams, onion mix, pepper, parsley and brie to the bowl of potatoes and stir til combined.
- Mound the potatoes into the potato shells and place on cookie sheet pan. (Potatoes may be covered and refrigerated up to 24 hours at this point. Let come to room temperature before finishing in the oven.)
- Bake 12 to 15 minutes, until cheese has melted and stuffing is heated through. Brown under the broiler until golden, if desired.
TWICE BAKED SWEET POTATOES
These easy twice baked sweet potatoes are creamy and fluffy with a crunchy pecan top. Sweet and savory, they are more healthy than most!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 1h35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper.
- Scrub the sweet potatoes, then pierce all over with the tines of a fork. Place the potatoes on the prepared baking sheet. Bake until fork-tender, about 50 minutes to 1 hour 15 minutes, depending upon the size of your potatoes. Remove the sweet potatoes from the oven and let cool slightly.
- While the potatoes bake, cut the cream cheese and butter into a small dice. Let come to room temperature while the potatoes bake (you can also melt the butter if you prefer).
- Once they are cool enough to handle, carefully cut off the top third of the 4 largest sweet potatoes lengthwise so that you have an open sweet potato boat (reserve the 5th, smallest sweet potato). With a spoon, scoop out the potato flesh from the base and transfer it to a food processor fitted with a steel blade. Leave a thin inner layer of sweet potato flesh lining the inside of the base so that it holds its shape. Scrape the flesh away from the cut tops and discard the peels or save for compost. Return the bases to the same baking sheet.
- Split the final, smallest sweet potato in half and scoop all of the flesh into the food processor. Discard the peel or use it for compost (the extra sweet potato flesh will allow you to impressively fill up the bases).
- To the food processor, add the Greek yogurt, salt, cinnamon, nutmeg, black pepper, cayenne pepper, cream cheese, and butter. Process until the ingredients are very well blended and the puree is ultra smooth and light, stopping to scrape down the bowl as needed. Taste and adjust the seasoning as desired. (I add a pinch more salt; if you'd like more of a kick, add a bit more cayenne.)
- Generously mound the sweet potato bases with the filling, piling it high (we are going for presentation here!), then sprinkle the pecans evenly over the top.
- Return the sweet potatoes to the oven and bake for 10 minutes, until the pecans are crisp and the filling is heated through. Enjoy warm.
Nutrition Facts : ServingSize 1 (of 4) potatoes, Calories 363 kcal, Carbohydrate 40 g, Protein 7 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 39 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 10 g
TWICE BAKED CRANBERRY SWEET POTATOES
Make and share this Twice Baked Cranberry Sweet Potatoes recipe from Food.com.
Provided by gbovee
Categories Yam/Sweet Potato
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Clean potatoes and pierce with fork.
- Place on oven rack, bake for 1 and 1/4 hours or until tender, and set aside to cool.
- Cut each potato in half lengthwise and scoop pulp out with a spoon leaving 1/4 inch shell.
- Mash the potato pulp until smooth, stir in cranberry sauce, dried cranberries, butter and salt.
- Spoon mixture back into each shell dividing evenly.
- Place shells in baking pan and sprinkle with walnuts.
- Bake 25 to 35 minutes until thoroughly heated.
Nutrition Facts : Calories 137.6, Fat 6.2, SaturatedFat 1.8, Cholesterol 6.1, Sodium 172.6, Carbohydrate 19.9, Fiber 2.7, Sugar 8.3, Protein 2
CRANBERRY-GLAZED SWEET POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
- In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
- When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.
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CRANBERRY APPLE TWICE-BAKED SWEET POTATOES
From wholeandheavenlyoven.com
Servings 2Total Time 1 hrEstimated Reading Time 3 mins
- Preheat oven to 425F. Scrub sweet potatoes clean then dry completely. Place in a baking dish and prick all over with a fork. Roast sweet potatoes at 425F 40-45 minutes or until sweet potatoes are very tender.
- While sweet potatoes are roasting, melt butter in a medium skillet over medium-high heat. Once pan is hot, add apples, cranberries, cinnamon, nutmeg, and sugar and saute several minutes, stirring occasionally until apples are tender. Add pecans and saute 1 additional minute until nuts are incorporated.
- Split sweet potatoes open and fluff interior with a fork. Top each with apple cranberry mixture. Bake sweet potatoes at 425F an additional 10 minutes until filling is bubbly. Serve sweet potatoes warm and enjoy!
HEALTHY TWICE BAKED SWEET POTATOES (STUFFED WITH GOAT ...
From deliciousonadime.com
4.5/5 (2)Total Time 35 minsCategory Side DishCalories 146 per serving
- Wash sweet potatoes well. Slice them in half lengthwise, poke them with a sharp knife a few times each and microwave in five minute increments, until they can be poked easily with a knife or fork - mine took 20 minutes. (You can also bake them until they're soft if you're not in a hurry.)
- Gently scoop out the inside of the sweet potatoes, leaving a bit around the rim to help keep the skins intact. Put the pulp in a large bowl and mix with a handmixer until creamy. Add yogurt and mix well. Stir in parsley, sage, cranberries, salt and pepper.
- Scoop the filling back into the sweet potato skins. If you're baking them right away, sprinkle with crumbled goat cheese and bake in a preheated 350 degree F oven for 10-15 minutes, or until they're heated through. Broil slightly if you want the cheese to brown. Sprinkle with a little fresh parsley before serving to make them pretty!
- If you'd rather refrigerate them before baking you'll just need to take them out about 15 minutes before cooking and add about 15 minutes to the bake time.
SWEET POTATO AND CRANBERRY SALAD ... - FURTHER FOOD
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TWICE BAKED SWEET POTATOES - FREUTCAKE
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Cuisine AmericanTotal Time 1 hr 25 minsCategory Side DishCalories 651 per serving
SAVORY TWICE BAKED SWEET POTATOES ... - HEALTHY TASTE OF LIFE
From healthytasteoflife.com
5/5 (5)Total Time 1 hr 20 minsCategory Dinner, Lunch, Side DishCalories 437 per serving
- Preheat the oven to 400 degrees. Line a large baking tray with parchment paper. Use a fork to poke a couple holes in each sweet potato to prevent exploding. Bake for 45 minutes to 1 hour (depending on how large the sweet potatoes are).
- While the sweet potatoes are roasting, boil the brown rice, let it cool. Also sauté the onions in 2 tbsp of olive oil or grape seeds oil in a large pan over medium heat for 5-8 minutes or until the onions are soft.
- To the onion then add the bell peppers, chopped pecans (or walnuts), rinsed cranberries, and the cooled brown rice. Stir to combine and cook for 1-2 minutes.
- Meanwhile prepare the glaze: to a small container add the olive oil, balsamic vinegar, minced garlic, maple syrup, salt and crushed black pepper, mix to combine.
TWICE BAKED SWEET POTATOES - WYSE GUIDE
From wyseguide.com
Ratings 14Calories 684 per servingCategory Side Dish
- Wash and dry the sweet potatoes. Prick each potato with a fork and place on a parchment-lined baking sheet. Bake until tender, approximately one hour. When a knife inserted meets no resistance, the potatoes are ready. Remove from oven and cool.
- Once cool enough to handle, cut off the top quarter of the potatoes with a sharp knife. Scoop out the flesh of the potatoes leaving about ¼ of an inch around the edges to keep the shape of the potato. Also scoop out the top cut piece and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and celery and sauté until tender and translucent, about 5 minutes.
CRANBERRY-GLAZED SWEET POTATOES RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrsServings 8
- Preheat the oven to 350°. Butter a large, oval, shallow baking dish. Arrange the sweet potatoes in concentric circles in the baking dish, overlapping the slices slightly. Pour 1/2 cup of the water over the sweet potatoes. Cover with foil and bake for about 40 minutes, or until just tender. Increase the oven temperature to 425°.
- In a small bowl, mix the melted butter with the bourbon. Spoon the mixture over the sweet potatoes. Season with salt and black pepper and bake in the upper third of the oven for about 25 minutes, basting halfway through cooking, until the bourbon mixture is almost completely absorbed.
- Meanwhile, in a saucepan, combine the cranberries, the remaining 1/2 cup of water and the brown sugar and boil over moderately high heat until the cranberries start to burst, about 10 minutes. Drain the cranberries, reserving the liquid separately.
- Stir the cayenne and cinnamon into the cranberry liquid and spoon it over the sweet potatoes. Bake in the upper third of the oven, basting well after 5 minutes, for 20 minutes longer, until the potatoes are nicely glazed and most of the liquid has been absorbed. During the last 5 minutes of baking, scatter the cranberries on top. Serve hot or warm.
CRANBERRY GOAT CHEESE STUFFED SWEET POTATO
From carriesexperimentalkitchen.com
3.5/5 (2)Category Side DishCuisine AmericanTotal Time 40 mins
- Wash the potato skins using a vegetable brush and warm water. Place them on a microwave-safe plate lined with paper towels and cook 10-15 minutes, flipping the potatoes over halfway, or until the potato has softened (Use the tip of a sharp knife, it should go in and out smoothly).
- Remove the potatoes and carefully cut them in half. Scoop out the inside of the potato and place in a bowl while placing the skin shells in an oven safe baking dish or baking sheet.
- Add the goat cheese, cinnamon, butter, milk and sugar to the potatoes and mash. (I like to use an electric mixer so they're smooth). Place the potato mixture back into the potato skin shells and bake for 12-15 minutes.
TWICE BAKED SWEET POTATOES - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (5)Total Time 1 hr 40 minsCategory Side DishCalories 326 per serving
- Pierce sweet potatoes with knife of fork. Bake in preheated oven for 1 hour, turning once half way though cooking process.
- Remove sweet potatoes from oven and allow to cool. Once cool enough to handle, carefully cut in half lengthwise. Try not to allow the skin to tear.
- Carefully spoon out as much flesh as you can while leaving about a 1/4 inch thick layer against the skin.
TWICE BAKED SWEET POTATOES - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (2)Total Time 1 hr 50 minsCategory Side DishCalories 314 per serving
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray. Place the potatoes on the pan and prick each one a few times with a fork.
- When the potatoes are cool enough to handle gently slice the tops off and scoop out the insides, leaving a 1/4 inch thick border.
- Combine the potatoes with 2 tablespoons of butter, 2 tablespoons of brown sugar, cinnamon and 1/2 teaspoon of salt (or more to taste). Mash the potatoes with a mixer, potato masher or ricer.
TWICE BAKED SWEET POTATOES WITH CRANBERRY PECAN STREUSEL ...
From smells-like-home.com
5/5 (1)Category Side DishesCuisine AmericanTotal Time 1 hr 15 mins
- Preheat oven to 425° F. Pierce the sweet potatoes a couple times on the top and bottom with a fork.
- Bake sweet potatoes using your preferred method. If you don't have a preferred method, bake them directly on the middle oven rack for 45 to 50 minutes, until a fork slides in easily and potatoes are soft to the touch. Around the 30 minute mark, slip a piece of aluminum foil onto the rack directly below the sweet potatoes to catch any of the oozing juices. This will prevent the juices from burning on the bottom of your oven.
- While the potatoes bake, make the streusel. Mix the flour, cinnamon, brown sugar, and salt in a small bowl. Cut in the cold butter with 2 knives or a pastry cutter until the mixture is crumbly and the butter is the size of peas. Toss in the dried cranberries and pecans. Refrigerate until needed.
- After the potatoes are finished baking take them out of the oven, reduce the oven to 400° F, and allow the potatoes to cool for 5 minutes. Slice each potato open through the equator so you have 2 separated halves from each potato.
TWICE-BAKED SWEET POTATOES - BETTER HOMES & GARDENS
From bhg.com
5/5 (43)Calories 158 per servingTotal Time 26 hrs 5 mins
- Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1-1/4 to 1-1/2 hours or until tender. Set aside to cool slightly.
- Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell. Place pulp in medium bowl. Set aside shells.
- Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts. Cover and chill up to 24 hours.
- Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through. Makes 10 servings.
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