TWICE-BAKED SWEET POTATOES WITH BACON
This side always takes my guests by surprise because of the smoky, creamy flavor. No doubt you'll get major kudos when you place these potatoes on your table. —Cynthia Boberskyj Rochester, NY
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Scrub sweet potatoes; pierce each several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, 1 to 1-1/4 hours. Cool slightly., Cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving thin shells. In a large bowl, mash pulp with butter, salt and pepper; stir in cheese and bacon. Spoon into potato shells., Return to pan. Bake until heated through, 15-20 minutes.
Nutrition Facts : Calories 611 calories, Fat 24g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 683mg sodium, Carbohydrate 84g carbohydrate (34g sugars, Fiber 10g fiber), Protein 17g protein.
TWICE BAKED MAPLE BACON SWEET POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h35m
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Place the sweet potatoes on a foil-lined baking pan. Bake until a paring knife inserted in the center pierces easily, about 1 hour. Cool slightly.
- Meanwhile, cook the bacon in a medium skillet over medium heat until crisp and brown, about 7 minutes. Transfer to a paper-towel lined plate to drain. Reserve 1 tablespoon of the bacon fat. Crumble bacon.
- Halve the sweet potatoes lengthwise. Carefully scoop most of the flesh out into a bowl, leaving enough flesh in the skin so that it holds its shape. Add the bacon, bacon fat, scallions, maple syrup and 1 cup of the cheese to the sweet potato flesh. Stir together and season with salt and pepper to taste. Refill the sweet potato shells and sprinkle with the remaining cheese.
- Place the sweet potatoes back in the oven until heated through and the cheese is melted, about 15 minutes. Top with the reserved scallions and dollops of sour cream.
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
SWEET POTATOES WITH BACON, TWICE BAKED
The original of this recipe was found in The Sweet Potato Lover's Cookbook, 1998, & has been somewhat tweaked to better suit the 2 of us.
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Wash the sweet potatoes & spray them with a nonstick vegetable spray, then place on a baking sheet & bake for 1 hour or until done.
- Cool the potatoes a bit, then cut them in half lengthwise & scoop out the pulp, leaving enough to make a sturdy shell.
- In a mixing bowl, combine the potato pulp, sour cream, butter, salt, egg, pepper & sugar, mashing & mixing to combine well.
- Add the crumbled bacon & mix well, then fill the potato shells with the mixture. If using the paprika, sprinkle that on top.
- Bake for 8 to 10 minutes or until heated through, then serve & enjoy!
TWICE BAKED SWEET POTATO WITH BACON AND CHEESE
What can be better than baked potato? Baked and stuffed sweet potato! Think layers of melty cheese, bacon and freshly sliced green onion baked until perfection. A foodie dream come true. Sweet potatoes are great not only during holiday season. They are versatile - bake them, roast them in air fryer, make fries and casseroles.
Provided by Julia | The Yummy Bowl
Categories Side Dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 380 F.
- Wash the potatoes with cold water and scrub (necessary step as we leave the skins on) and dry the potatoes with a paper towel or clean kitchen towel.
- Place the potatoes on a baking dish, baking tray, or sheet pan, lined with foil or parchment paper. Pierce small holes with a large fork or a knife all around the potatoes. (4-5 places is enough).
- Massage the potatoes with a little oil, season with salt and pepper.
- Bake 50-70 minutes.
- Let cool to touch. Cut about ¼ off of the top lengthwise and scoop out the sweet potato flesh. Don't get too close to the skin.
- Potato filling. Transfer the sweet potatoes into a large bowl and mash potatoes until your desired consistency. Mash it with a fork, potato masher or for creamy texture in a food processor or with using hand mixer. I like to leave it a bit chunky.
- Top with bacon, half of cheese, green onions, paprika, salt, pepper, sour cream (or you can use cream cheese). Combine all with a spoon and spoon back into the potato skins. Top with remaining cheese and pop back in to the oven until cheese melts (5-10minutes).
- Garnish with crumbled bacon and sliced green onions.
Nutrition Facts : ServingSize 1 potato, Calories 520 kcal, Carbohydrate 30 g, Protein 20 g, Fat 36 g, SaturatedFat 15 g, TransFat 0.1 g, Cholesterol 80 mg, Sodium 676 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 19 g
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.
TWICE-BAKED SWEET POTATO CASSEROLE
These twice-baked sweet potatoes are a delicious spin on an old favorite!
Provided by Nancy Wick Whitcher
Time 2h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a half-sheet pan with foil or parchment paper; spray lightly with nonstick cooking spray.
- Pierce sweet potatoes well and place on the prepared baking sheet.
- Bake in the preheated oven until tender, about 90 minutes. Remove from heat and cool until potatoes are cool enough to handle. Remove skins. Leave the oven on.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Mix bread crumbs and melted butter in a small bowl and set aside.
- Mash potatoes well in a large bowl with a potato masher. Stir in chopped bacon, sour cream, onions, and softened butter. Stir to combine well. Spread mixture in a greased baking dish. Sprinkle crumb mixture evenly over the top of potatoes.
- Bake in the preheated oven until thoroughly heated and bread crumbs are just turning golden, about 30 minutes.
Nutrition Facts : Calories 404 calories, Carbohydrate 50.5 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 7.1 g, Protein 10.3 g, SaturatedFat 9.5 g, Sodium 580.5 mg, Sugar 9.9 g
TWICE-BAKED SWEET POTATOES WITH BACON-SESAME BRITTLE
Provided by Bon Appétit Test Kitchen
Categories Soy Side Bake Bacon Root Vegetable Sweet Potato/Yam Sesame Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.
- Return bacon, 1 tablespoon drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.
- Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with bacon-sesame brittle and scallions.
TWICE-BAKED SWEET POTATOES
Provided by Amanda Haas
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Roast sweet potatoes: Preheat oven to 375 degrees F. Use a fork to prick the skin of each sweet potato several times. Place on a baking sheet lined with parchment paper and roast until tender, 50-60 minutes. (Note: Sweet potatoes can be roasted up to 2 days in advance. Once cooked, cool completely, then place in an airtight container and store in the refrigerator.)
- Bacon-Pecan Streusel: While the sweet potatoes are roasting, make the streusel. In a bowl, add flour and brown sugar and stir to combine. Add the diced butter; use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture develops pea-sized crumbles. Stir in the pecans and bacon. Cover and refrigerate until ready to use. (Note: Bacon-Pecan Streusel can be made up to 2 days in advance. Store in an airtight container in the refrigerator.)
- Filling: When the sweet potatoes are tender, remove from oven (leaving the oven on) and allow them to cool, about 10 minutes. When cool enough to handle, cut each in half lengthwise and carefully spoon out the flesh, leaving the skins intact. Place potato skins back onto the rimmed baking sheet and set aside. (Note: If you cut into the sweet potatoes and find they're not completely cooked, place them in the microwave for 1-2 minutes.)
- In a food processor, combine sweet potato flesh, cream, butter, cinnamon, nutmeg, and salt. Pulse to combine, starting on low; scrape down the sides of the bowl as needed and pulse again at medium, adding more cream (or water) if the mixture is too thick. When the mixture is creamy and smooth, taste, adjust seasoning, and transfer to a bowl.
- Spoon the sweet potato mixture into the hollowed-out skins, just to the top of the shell. Once all the shells have been filled, distribute remaining mixture evenly among the shells. (Note: This can be done up to one day ahead. Cover and store in the refrigerator; bring to room temperature before proceeding.) Sprinkle the streusel evenly on top of each filled shell. Return to the oven and bake, 10 minutes or until the streusel is toasted and lightly browned.
- Remove potatoes from the oven and turn on the broiler; set the rack to 6 inches beneath the heat source. Sprinkle mini marshmallows evenly on top of the potatoes. Just before you are ready to serve them, place the potatoes under the broiler. Broil, keeping a watchful eye to prevent burning, until the marshmallows are brown and toasty, 15-30 seconds. Serve immediately.
TWICE-BAKED SWEET POTATO CASSEROLE WITH BACON
If you like the natural sweetness of a sweet potato to come through, without all the added sugar and marshmallows (eck!), then you'll like this. A new regular at our Thanksgiving table. Adapted from a recipe found at Pillsbury.com Enjoy! :)
Provided by Beth A.
Categories Yam/Sweet Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Line a half-sheet pan with foil or parchment paper sprayed lightly with nonstick cooking spray.
- Pierce sweet potatoes well and place on sheet.
- Bake about 1 hour 15 minutes or until tender.
- Remove from heat and cool until sweet potatoes are cool enough to handle. Remove skins and remove any eyes or dark spots.
- Meanwhile, cook bacon until crispy and crumble.
- Mix bread crumbs and melted butter in a small bowl. Add chopped pecans, and set aside.
- Mash potatoes well in a large bowl with a potato masher.
- Stir in chopped bacon, sour cream, 2 tablespoons butter, the onions, salt, pepper and nutmeg until well blended.
- Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup.
- Sprinkle crumb mixture evenly over top.
- Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.
- NOTES : Save prep time by using pre-cooked bacon.
- This casserole can be made the day before. Simply cover it and refrigerate until you're ready to bake.
Nutrition Facts : Calories 406.4, Fat 20, SaturatedFat 5.5, Cholesterol 17.1, Sodium 484.9, Carbohydrate 50.8, Fiber 7.7, Sugar 10.2, Protein 7.3
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