Twice Baked Sweet Potatoes With Raisins And Pineapple Food

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.

PINEAPPLE SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

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.

SWEET POTATOES TWICE BAKED

Steps:

• Wash potatoes then blot dry.
• Prick potatoes with a fork to allow steam to escape.
• Rub a light coating of vegetable oil onto potato skins.
• Bake in 375 degree oven until tender, 35 to 45 minutes.
• Cut a thin lengthwise slice from the top of each potato.
• Scoop out inside being careful to leave a thin shell.
• Mash potatoes in a mixing bowl until no lumps remain.
• Add butter, brown sugar, raisins, nuts, drained pineapple and cinnamon.
• Fill potato skins with mixture.
• For the second baking step, increase oven to 400 degrees.
• Place potatoes in an oven-proof dish.
• Bake for about 20 minutes.
• Remove dish from oven.
• Set oven to broil.
• Place several miniature marshmallows on top of each potato, then place under broiler.
• Marshmallows will brown quickly, so observe until marshmallows are soft and slightly brown.
• Place a sheet of aluminum foil on lower rack of oven to catch drippings from potatoes while they are baking.

TWICE BAKED SWEET POTATOES

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.

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 (THE NEELY'S)

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 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.

SWEET POTATOES WITH BRANDY AND RAISINS

Steps:

• Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter.
• Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins.
• Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.