Twice Baked Raisin Sweet Potatoes Food

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.

TWICE-BAKED SWEET POTATOES WITH SAUSAGE AND RICOTTA

Steps:

• Preheat the oven to 375 degrees F.
• Pierce the sweet potatoes all over with a fork. Bake on a sheet tray until tender, about 1 hour to 1 hour and 20 minutes. Allow the sweet potatoes to cool slightly, then cut them in half and scoop the flesh into a bowl, keeping the skins intact. Set aside the skins on a sheet tray.
• Heat a medium saute pan over medium heat. Add the sausage and cook until browned, about 4 minutes, then add the shallots and allow to soften for about 1 minute. Add the pine nuts and stir to combine, allowing them to be coated in the fat. Stir in the raisins, sage and nutmeg, then remove from the heat. Transfer the mixture to the bowl with the sweet potato flesh and allow to cool completely in the refrigerator, about 1 hour.
• Meanwhile, place the ricotta in a strainer over a bowl and allow to strain for 15 minutes.
• Preheat the oven to 375 degrees F.
• Mix the egg, ricotta, Parmesan and pepper to taste into the filling mixture, being sure to keep the mixture chunky.
• Spoon the mixture into the skins. Bake until the tops are crispy and golden, 35 to 40 minutes. Garnish with fresh herbs if desired.

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.

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 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 400 degrees F.
• Put the potatoes on a baking sheet and rub them with the oil. Bake until soft, about 1 hour. Let cool enough so you can handle them.
• Slice the butter into pats and add to a large bowl. Add the bacon and sour cream.
• Cut each potato in half lengthwise and scrape out the insides into the bowl, being careful not to tear the skins. Leave a small rim of potato intact for support. Lay the hollowed-out skins on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, chili powder, green onions and some salt and pepper and mash until smooth. Spoon the filling into the potato skins.
• If baking right away, lower the oven temperature to 350 degrees F. Bake until the cheese is melted and the tops are brown, about 15 minutes.
• If cooking later, cover the stuffed potato skins with plastic wrap and refrigerate. Bake at 350 degrees F until the cheese is melted and the tops are brown, 15 to 20 minutes.

TWICE BAKED POTATOES

Steps:

• Preheat oven to 425 degrees.
• Wash potatoes.
• Place in shallow pan.
• Bake for 45 minutes or until easily pierced with a fork, turning once.
• Remove from oven and reduce temperature to 350 degrees.
• While still hot, carefully cut potatoes in half, lengthwise.
• Scoop out potato, leave an 1/8 inch wall.
• Place potato centers in mixing bowl, add butter and milk.
• Whip until fluffy.
• Add sour cream, cheeses, onion powder, salt and cayenne pepper.
• Mix.
• Spoon back into skins.
• Sprinkle with paprika.
• Bake in greased shallow baking pan.
• Bake for 30 minutes or until they begin to brown.

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.

TWICE BAKED SWEET POTATOES FOR THE SWEET TOOTH!

Steps:

• Preheat oven to 400°F.
• Wash potatoes and poke all over with a fork then rub with olive oil.
• Place potatoes that have been rubbed with oil in the oven naked for about 1 hour in the middle rack or until done, let cool until you are able to handle them.
• Once cooled slice potatoes in half and scoop out the insides being careful not to break the shell.
• Place the potato pulp in a bowl mash until smooth.
• Next mix in with the pulp the brown sugar, heavy cream, butter, maple syrup, cinnamon, nutmeg, and extract.
• Fold in raisins, pecans, and pineapple.
• Scoop pulp back into potato shells and place in a baking dish and bake for about 15-20 minutes or until heated well through.
• Remove from oven and top with marshmallows and place back into the oven and broil until marshmallows are toasted if desired.

TWICE BAKED SWEET POTATOES WITH RAISINS AND PINEAPPLE

Steps:

• 1. Wash sweet potatoes. Place in a 400F oven and bake for 1hr.
• 2. Remove potatoes and let cool for 15 minutes. Scoop potatoes in a casserole dish and add, raisins, brown sugar, butter, ground cinnamon & pineapple. Mash and blend well. Sprinkle with pecans. Bake at 400f for 15 minutes.

TWICE BAKED SWEET POTATOES

Steps:

• 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.
• Bake for 25 to 35 minutes or until heated through. Makes 10 servings.
• To make ahead, place stuffed potato shells in baking pan. Cover and chill up to 24 hours. To serve: Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 450F.
• Wash each sweet potato well. Pierce each potato with a knife a couple of times on the top. Double-wrap each potato individually in foil.
• Bake for 45-60 minutes. The potatoes should be completely cooked, but not mushy.
• Carefully unwrap the potatoes and let them cool until you can handle them without gloves.
• Slice the top 1/2" off of each potato. Place the potato flesh in a mixing bowl. Scoop out the "guts" of the potato and add that to the bowl. Make sure to leave enough of the potato behind so that your potato retains its shape.
• Add the spices to the bowl and mix well. Stir in the syrup.
• Stuff the stuffing back into the 'taters.
• Top off with Craisins and 2-3 pecans.
• Toast in a 350F oven for 15 minutes.