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
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
SEA SALT SWEET POTATOES
These sweet potatoes are baked with a drizzle of maple syrup until they are tender and lightly browned then topped with pecans and a sprinkle of Morton® Coarse Sea Salt for a finishing touch that will turn this simple dish into something special.
Provided by Morton Salt®
Categories side-dish
Time 45m
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F and coat 9 in. x 13 in. baking pan with cooking spray.
- Mix all ingredients together in a separate bowl, except for pecans.
- Arrange mixture in baking pan.
- Bake for 25-30 minutes, stirring halfway through.
- Finish with a pinch of Morton® Coarse Sea Salt.
- And serve!
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
CARAMEL SWEET POTATOES
The sauce is the star of this recipe. It really does taste like butterscotch. It is a nice side dish for poultry or ham. -Mary Jo Patrick, Napoleon, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Drain and transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 15 minutes. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently.
Nutrition Facts : Calories 182 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
TWICE-BAKED SWEET POTATOES WITH BROWNED BUTTER AND TOASTED MARSHMALLOWS
These individual sweet potatoes are great for Thanksgiving, or any time of year. I browned the butter to add a nutty flavor, plus added some cayenne pepper for a kick.
Provided by sonjagroset
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
- Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
- Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
- Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
- Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 34.5 g, Cholesterol 46.1 mg, Fat 17.3 g, Fiber 4.3 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 355 mg, Sugar 9.6 g
BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS
A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices.
Categories Side Bake Thanksgiving Vegetarian Kid-Friendly Almond Sweet Potato/Yam Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
- Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
TWICE-BAKED SWEET POTATOES WITH MINI MARSHMALLOWS
Twice-Baked Sweet Potatoes are very do-ahead. If you find yourself in a pre-feast frenzy, skip spooning them back into the sweet potato cups and just warm the puree and serve it as is.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Adjust oven rack to low position and heat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let cool slightly.
- Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor - for an especially silky texture, use the blender - leaving a 14-inch border of flesh to support the potato skin. Puree scooped-out flesh, along with salt and pepper, until smooth. With machine motor running, gradually add both milks through feeder tube. Stop machine, add butter, then process until potatoes are silky smooth. (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days.
- Return to room temperature before proceeding.) Spoon puree back into each shell. Just before baking, press marshmallows into potatoes.
- Bake at 400 degrees until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 26.5 g, Cholesterol 16.5 mg, Fat 6.1 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 194.8 mg, Sugar 7.5 g
TWICE BAKED SWEET POTATOES
I got htis from a magazine. I haven't tried it yet, but I am planning to. I like this b/c it doesn't have mini marshmallows in it and it has all kinds of spices too.
Provided by Zaney1
Categories Yam/Sweet Potato
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Bake potatoes until just softened, about 1 hour.
- Cool 15 minutes.
- Cut a half inch off of tops of potatoes and scoop out pulp leaving shells intact.
- Mash pulp. Set aside 4 shells and toss out the other two.
- In a small skillet, melt butter.
- Add onion, cook until softened about 8 minutes.
- Add brown sugar, zest, salt, cumin, cinnamon, pepper, and allspice.
- Cook until sugar melts about 2-3 minutes.
- Combine onion mixture with mashed sweet potatoes.
- Stir in sour cream and parsely.
- In a seperate bowl, mix egg whites at high speed until soft peaks form.
- Gently fold into sweet potato mixture.
- Spoon back into Potato shells.
- Put on baking sheet and bake until filling is just set and tops begin to brown about 15-20 minutes.
Nutrition Facts : Calories 331.5, Fat 14.7, SaturatedFat 9.2, Cholesterol 36.8, Sodium 663.3, Carbohydrate 45.6, Fiber 6.3, Sugar 12.4, Protein 5.7
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- Preheat the oven to 350° and set a sheet of foil in the bottom. Rub the sweet potatoes with the oil and prick each one all over with a fork 5 or 6 times. Roast the potatoes directly on the oven rack for about 1 hour, until tender. Let cool slightly.
- Split each sweet potato lengthwise and carefully scrape the flesh into a large saucepan. Transfer 12 of the potato skin halves to a baking sheet (discard the remaining 6 skin halves). Using a whisk, mash and whip the sweet potatoes over moderate heat until slightly dry, about 5 minutes. Add the butter, maple syrup and cinnamon. Season the mixture with salt and cayenne, whisking until it is smooth and hot.
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