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!
TWICE BAKED SWEET POTATOES
This creamy sweet potato recipe is a huge hit with everyone. A friend served a version of these at a luncheon, and I absolutely loved it. I found some sweet potatoes in my fridge that I hadn't used and decided to try it. Everyone at work flipped over them! They're great with pork chops or steak, too!
Provided by SDELATORE
Categories Side Dish Vegetables Sweet Potatoes
Time 1h20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 18.6 g, Cholesterol 20.5 mg, Fat 12.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 5 g, Sodium 246 mg, Sugar 8.4 g
TWICE-BAKED SWEET POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h45m
Yield 16 servings
Number Of Ingredients 9
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 SWEET POTATOES
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
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
Sweet potatoes are oh so healthy. The drawback is when people add all the junk. So how could I make something a little more dressed up that plain old baked sweet potatoes, but healthier than a sweet potato pie. This is what will grace our Thanksgiving Table this year.
Provided by Feeding my Family
Categories Yam/Sweet Potato
Time 2h
Yield 6 potatoes, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 228.6, Fat 4.5, SaturatedFat 0.4, Sodium 267.5, Carbohydrate 47.1, Fiber 5.3, Sugar 22.3, Protein 2.6
LOADED TWICE-BAKED SWEET POTATOES
They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.
Provided by Chef John
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 59.3 g, Cholesterol 49.7 mg, Fat 18.5 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 8.5 g, Sodium 740 mg, Sugar 12.6 g
TWICE BAKED SWEET POTATOES (THE NEELY'S)
Make and share this Twice Baked Sweet Potatoes (The Neely's) recipe from Food.com.
Provided by KaraRN
Categories Yam/Sweet Potato
Time 1h25m
Yield 6 serving(s)
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 280.7, Fat 14.3, SaturatedFat 8.6, Cholesterol 41.2, Sodium 202.5, Carbohydrate 36.2, Fiber 4, Sugar 15, Protein 3.3
TWICE BAKED SWEET POTATOES
This dish of baked then stuffed sweet potatoes can serve as the star of a meal, or as a side dish. Adapted from a recipe by Phoebe Lapine and Cara Eisenpress at Serious Eats. http://bit.ly/cUqXsd
Provided by DrGaellon
Categories Yam/Sweet Potato
Time 1h20m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Line oven floor with aluminum foil, preheat oven to 400°F, and set the rack to middle position. Wash sweet potatoes well. Poke 3 holes in each sweet potato using skewer or knife. Place directly on oven rack and roast until knife inserted in potato shows no resistance, 30 to 45 minutes. Remove potatoes to cooling rack set over rimmed baking sheet until cool enough to handle.
- Cut each potato in half lengthwise and use paring knife to cut out flesh, leaving about a 1/4" layer of flesh still attached to skins. Scoop the sweet potato flesh into bowl. Sprinkle skins and remaining flesh with 1/2 teaspoon salt.
- Add 1 1/2 cups of cheese, butter, sour cream, nutmeg, pepper, and 1/2 teaspoon salt to scooped flesh and mash to combine.
- Place scooped-out potatoes on rimmed baking sheet. Put 1/8 of stuffing in each potato half and top evenly with remaining cheese. Return to the oven and bake until the cheese is melted and beginning to brown, and the potatoes are hot, about 10 minutes longer. Transfer to plate and serve immediately.
Nutrition Facts : Calories 442.5, Fat 29, SaturatedFat 18.4, Cholesterol 87.2, Sodium 1106.8, Carbohydrate 27.4, Fiber 4, Sugar 5.8, Protein 18.7
TWICE BAKED SWEET POTATOES
A wonderful side dish for your holiday dinner. Baked sweet potatoes are topped and rebaked with a mixture that features brown sugar, pecans and mini marshmallows. Yummy!
Provided by Marie
Categories Yam/Sweet Potato
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Pierce potatoes, place on baking sheet and bake at 400° for 60 minutes or until done.
- In medium size bowl, combine the butter and sugar until well blended.
- Gradually stir in pecans, marshmallows and flour until mixture forms loose crumbs.
- Remove potatoes from oven and slash each one lengthwise.
- Gently push ends together to open the slash.
- Stuff opening of each potato with marshmallow mixture.
- Bake at 400° for about 5 minutes or until stuffing is golden brown.
- Be careful not to let marshmallows burn.
Nutrition Facts : Calories 429.7, Fat 24.7, SaturatedFat 8.4, Cholesterol 30.5, Sodium 163.7, Carbohydrate 51.1, Fiber 5.8, Sugar 23, Protein 4.5
TWICE BAKED POTATOES
You don't have to wait for dinner at a fancy steakhouse to enjoy cheesy, gooey twice baked potatoes. They're surprisingly easy to make at home. Once assembled, the finished potatoes are super-easy to make ahead and store in the fridge or freezer.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
- Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
- When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
- Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
- Increase oven temperature to 400°F. Bake about 20 minutes or until hot.
Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g
TWICE BAKED SWEET POTATOES - ON THE LIGHT SIDE!
These are definitely tasty as a lightened up side-dish for Thanksgiving dinner, but we love these so much we have them often. They are easy to make ahead and just reheat. Packed with nutrition, they are oh, so good!
Provided by CaliforniaJan
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425, cut yams in half lengthwise and place in baking dish sprayed with Pam. Bake for 35 to 45 minutes or until soft.
- Scoop out insides and mix with everything except marshmallows. Divide marshmallows into small pieces and top potatoes. Bake for 8 minutes more until browned.
Nutrition Facts : Calories 245.5, Fat 3.5, SaturatedFat 1.9, Cholesterol 10.7, Sodium 69.4, Carbohydrate 50.3, Fiber 6, Sugar 7.4, Protein 4
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