Bakedsweetpotatowithmaplejalapenosourcream Recipes

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.

Steps:

• Preheat the oven to 425 degrees F. Toss the sweet potatoes on a large, foil-lined rimmed baking sheet with the oil; season, to taste, with salt and pepper. Roast the potatoes for 20 minutes.
• Remove the pan from the oven and toss the potatoes with the syrup.
• Back in the oven, roast, tossing twice, until the potatoes are beginning to brown and are tender, about 15 minutes more. To serve, sprinkle warm potatoes with freshly grated lemon zest, sea salt, and nutmeg to taste.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
• Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

Steps:

• To cook the sweet potatoes, wash them and prick all over with a fork. Wrap in foil and bake in a 375-degree oven until very tender. This can take anywhere from 50 minutes to 1 1/2 hours, depending upon the girth of the potato. Thinner ones cook more quickly. Cool. Peel just before using.
• Heat oven to 400 degrees.
• In a small pot, combine syrup, cider, butter, cinnamon, cloves and orange zest. Bring to a boil, then reduce heat and simmer until somewhat thickened, about 15 minutes. Pour syrup over sliced sweet potatoes and bake, uncovered, until bubbling and brown, 25 to 40 minutes.

Steps:

• Preheat the oven to 425°. Cut thin slices lengthwise from bottoms of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them intact at bottom. Arrange the sweet potatoes in a greased 13x9-in. baking pan., In a small bowl, whisk together butter, brown sugar, orange juice and orange zest. Spoon half the butter mixture evenly over the sweet potatoes; sprinkle with salt and pepper. Combine cream cheese, dates and sage; spread between potato slices., Bake, covered, until potatoes are just becoming tender, 45-50 minutes. Remove pan from oven and uncover; spoon the remaining butter mixture over potatoes and top with pecans. Return to oven and bake until potatoes are completely tender and topping is golden brown, 25-30 minutes longer. If desired, serve with additional chopped sage.

Steps:

• Preheat oven to 450 and postiton rack in the center.
• Scrub and dry sweet potatoes.
• Rub potatoes with oil and salt.
• Bake directly on rack for 40 to 45 minutes or until soft.
• Combine Sour cream or yogurt with the maple syrup, jalapeno, lime juice and hot sauce. Chill unitl ready to serve.
• Serve potatoes with a big dollop of the maple jalapeno sour cream mixture topped with crumbled bacon and green onions.

Steps:

• Set oven to 400 degrees F.
• Butter a 13 x 9-inch baking dish.
• In a large pot bring water with about 1 tablespoon salt to a full boil.
• Add in sweet potatoes and bring back to a boil; simmer/blanch for about 5 minutes (no more than 5 minutes at a boil); drain and rinse under COLD water; pat dry slightly with paper towels.
• Arrange the potatoes in the buttered dish, overlapping slighty.
• Sprinkle with about 1/2 - 1 teaspoon salt.
• Pour the maple syrup over potatoes in the dish.
• Dot with about 6 tablespoons butter.
• Cover with foil, and bake until the potatoes are ALMOST tender (about 25-30 minutes).
• In a small bowl or cup mix the flour and brown sugar together.
• Add in 7 tablespoons butter; rub together with fingers until mixture resembles coarse crumbs; mix in pecans.
• Remove the dish from oven and sprinkle the pecan mixture over over the potatoes.
• Return to oven (uncovered) to bake for another 20 minutes.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Allow potatoes to cool lightly and cut in half.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a baking sheet with olive oil.
• Combine tomatoes, feta, and ramps in a bowl; season with salt and pepper. Place about 1 tablespoon of feta mixture on top of each potato half and transfer to the prepared baking sheet.
• Bake on the center rack in the preheated oven until cheese is lightly browned, about 20 minutes.

Steps:

• Heat oven to 400 degrees. Prick potato in a few spots with the tines of a fork. Bake until the tip of a knife slips easily into the potato, about 1 hour. Remove from oven; let cool just enough to touch. Split potato open with a paring knife; pinch ends gently to open. Stuff with desired fillings, and serve immediately.