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
WINNING CRANBERRY SWEET POTATO BAKE
This recipe is a different - and tasty - way to serve sweet potatoes. It goes well with ham, turkey or chicken.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Place sweet potatoes in a greased 11x7-in. baking dish. Sprinkle with cranberries and pecans; spoon marmalade over top. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 171 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 3g fiber), Protein 1g protein.
SWEET POTATO CRANBERRY BAKE
My father's mother made this every year for our Thanksgiving dinner. It is not Thanksgiving to me without this dish. I do not like the tartness of most cranberry dishes, and sweet potatoes can be bland by themselves. This dish combines both to make a great all-in-one dish. When I take this dish to another person's home, I bake the first time and add the yams, cover, and then wait to heat until I am at their house.
Provided by Erika Glasco
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
- Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 45.3 g, Fat 4.5 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 25.4 mg, Sugar 38.3 g
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
SWEET POTATO CRANBERRY BAKE
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.
CRANBERRY-GLAZED SWEET POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
- In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
- When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.
TWICE BAKED CRANBERRY SWEET POTATOES
Make and share this Twice Baked Cranberry Sweet Potatoes recipe from Food.com.
Provided by gbovee
Categories Yam/Sweet Potato
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Clean potatoes and pierce with fork.
- Place on oven rack, bake for 1 and 1/4 hours or until tender, and set aside to cool.
- Cut each potato in half lengthwise and scoop pulp out with a spoon leaving 1/4 inch shell.
- Mash the potato pulp until smooth, stir in cranberry sauce, dried cranberries, butter and salt.
- Spoon mixture back into each shell dividing evenly.
- Place shells in baking pan and sprinkle with walnuts.
- Bake 25 to 35 minutes until thoroughly heated.
Nutrition Facts : Calories 137.6, Fat 6.2, SaturatedFat 1.8, Cholesterol 6.1, Sodium 172.6, Carbohydrate 19.9, Fiber 2.7, Sugar 8.3, Protein 2
THINK TWICE - SPECIAL CRANBERRY SAUCE & TWICE BAKED SWEET P
The cranberry sauce: Tart, sweet, and savory all combine in this recipe that brings new depth to an old classic. Given to me by a friend, who said it came from BHG. This is good warm, room temperature, or cold, making it easy to add in to a holiday dinner. One recipe makes enough to stuff sweet potatoes and serve extra. The potatoes: Filled with layers of flavor and textures, these sweet potatoes are wonderful! You can stuff them the day before a big dinner so all you have to do the day of is to warm them. The second baking is easier if you've chosen potatoes with a somewhat flat side so they don't roll.
Provided by vamckennas
Categories Yam/Sweet Potato
Time 2h30m
Yield 10 Sweet Potatoes, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cranberry sauce:.
- Saute garlic and onion in oil for 2-3 minutes or until onion is soft.
- Add cranberries, juice, sugar, and ginger. Bring it to a boil, then reduce heat to medium-low.
- Simmer uncovered 16-17 minutes, stirring occasionally, or until just thickening.
- Remove from heat and add apple cubes. Allow to sit a bit before serving so apples will not be too crunchy.
- Potatoes:.
- Preheat oven to 325.
- Scrub potatoes and pierce or prick in several places.
- Bake until soft, about an hour.
- Cut each potato in half so that any flattened sides will remain for stabilizing.
- Scoop out the insides of the potatoes, leaving 1/4" inside each shell.
- Mash potatoes and mix in everything else, reserving some nuts to sprinkle on top.
- Bake at 300 or 325 for 25-30 minutes or until warmed through.
Nutrition Facts : Calories 309.8, Fat 9.7, SaturatedFat 2.5, Cholesterol 7.6, Sodium 225.4, Carbohydrate 56.3, Fiber 6, Sugar 35.8, Protein 2.5
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