POBLANO-CHEDDAR TWICE-BAKED SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Scrub the sweet potatoes and dry well; transfer to a baking sheet. Bake until easily pierced with a knife, about 40 minutes. Remove from the oven and let cool 5 minutes.
- Roast the poblanos over the flame of a gas burner (or under the broiler), turning, until charred all over, 4 to 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel off the charred skins and remove the stems and seeds. Finely chop the peppers and set aside.
- One at a time, hold each sweet potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, 3 tablespoons crema, the lime zest and adobo sauce until smooth. Stir in the poblanos and scallions; season with salt and pepper. Brush the potato skins with melted butter and season the insides with salt and pepper. Return to the baking sheet.
- Mound the filling into the sweet potato skins and sprinkle the tops with the cheese. Return to the oven and bake until the filling starts browning and the skins are crisp, 16 to 18 minutes. Season with salt.
- Stir the remaining 3 tablespoons crema in a small bowl with enough lime juice until thin enough to drizzle. Season with salt. Drizzle the lime crema over the sweet potatoes and top with cilantro.
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
ROASTED SWEET POTATOES WITH HONEY-LIME GLAZE
Make and share this Roasted Sweet Potatoes With Honey-Lime Glaze recipe from Food.com.
Provided by move2themusic
Categories Yam/Sweet Potato
Time 45m
Yield 8 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated.
- Transfer to a baking sheet and roast until fork tender, 25 minute.
- Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast.
- Once potatoes are tender, coat with glaze and roast 5 minutes more.
- Garnish with cilantro.
TWICE-BAKED SWEET POTATOES
Enjoy Twice-Baked Sweet Potatoes that are twice as nice! These creamy Twice-Baked Sweet Potatoes will make your Thanksgiving menu even more delicious.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Cut potatoes lengthwise in half; place, cut sides down, on foil-covered rimmed baking sheet. Bake 30 to 35 min. or until tender.
- Scoop out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potato flesh; mash until blended.
- Fill shells with potato mixture; sprinkle with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g
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
CHEESY TWICE-BAKED SWEET POTATOES WITH BLACK BEANS AND AVOCADO
From https://www.realsimple.com/food-recipes/browse-all-recipes/cheesy-twice-baked-sweet-potatoes-with-black-beans-avocado
Provided by EFW5279
Categories Mexican
Time 1h30m
Yield 4 1/2 potato "burritos", 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Toss pepitas with 1 teaspoon of the oil, ¼ teaspoon of the salt, and several grinds pepper on a rimmed baking sheet.
- Rub potatoes with remaining 3 tablespoons oil and place cut side down on a second rimmed baking sheet.
- Add a few grinds of pepper.
- Transfer both baking sheets to oven.
- Bake pepitas until golden, 5 to 6 minutes.
- Remove from oven.
- Continue baking potatoes until very tender, 22 to 28 minutes more.
- Let cool slightly, about 5 minutes, then scoop potato flesh into a large bowl.
- Return potato skins to baking sheet. Broiling the potato skins before filling them with the sweet potato mixture crisps them up so they can serve as a sturdy base.
- Increase oven temperature to broil and position top rack 6 inches from heat. Broil potato skins until crispy, 1 to 2 minutes.
- Add black beans, a few grinds pepper, 1 cup of the cheese, and remaining 1 teaspoon salt to sweet potato flesh and stir to combine.
- Divide mixture among skins and top with remaining ½ cup cheese.
- Return to oven and broil until cheese is melted, 2 to 3 minutes.
- Top with avocado and pepitas.
- Top with avocado, chile peppers, and/or cilantro, as desired.
- Serve with lime wedges.
Nutrition Facts : Calories 600.3, Fat 36, SaturatedFat 11.6, Cholesterol 37.9, Sodium 1031.7, Carbohydrate 50.4, Fiber 14.7, Sugar 6.1, Protein 22.9
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