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.
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
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
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
TWICE BAKED MAPLE BACON SWEET POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h35m
Yield 4 to 8 servings
Number Of Ingredients 7
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.
TWICE-BAKED SWEET POTATOES WITH SAUSAGE AND RICOTTA
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Pierce the sweet potatoes all over with a fork. Bake on a sheet tray until tender, about 1 hour to 1 hour and 20 minutes. Allow the sweet potatoes to cool slightly, then cut them in half and scoop the flesh into a bowl, keeping the skins intact. Set aside the skins on a sheet tray.
- Heat a medium saute pan over medium heat. Add the sausage and cook until browned, about 4 minutes, then add the shallots and allow to soften for about 1 minute. Add the pine nuts and stir to combine, allowing them to be coated in the fat. Stir in the raisins, sage and nutmeg, then remove from the heat. Transfer the mixture to the bowl with the sweet potato flesh and allow to cool completely in the refrigerator, about 1 hour.
- Meanwhile, place the ricotta in a strainer over a bowl and allow to strain for 15 minutes.
- Preheat the oven to 375 degrees F.
- Mix the egg, ricotta, Parmesan and pepper to taste into the filling mixture, being sure to keep the mixture chunky.
- Spoon the mixture into the skins. Bake until the tops are crispy and golden, 35 to 40 minutes. Garnish with fresh herbs if desired.
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
TWICE BAKED SWEET POTATOES WITH RICOTTA CHEESE
A tasty, savory version of twice baked sweet potatoes.
Provided by frank11
Categories Side Dish Vegetables Sweet Potatoes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
- Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
- Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
- Bake until heated through, about 30 minutes.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 29.9 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 247.4 mg, Sugar 8.2 g
TWICE BAKED SWEET POTATOES (THE NEELY'S)
Make and share this Twice Baked Sweet Potatoes (The Neely's) recipe from Food.com.
Provided by KaraRN
Categories Yam/Sweet Potato
Time 1h25m
Yield 6 serving(s)
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 280.7, Fat 14.3, SaturatedFat 8.6, Cholesterol 41.2, Sodium 202.5, Carbohydrate 36.2, Fiber 4, Sugar 15, Protein 3.3
TWICE-BAKED SWEET POTATO CASSEROLE
These twice-baked sweet potatoes are a delicious spin on an old favorite!
Provided by Nancy Wick Whitcher
Time 2h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a half-sheet pan with foil or parchment paper; spray lightly with nonstick cooking spray.
- Pierce sweet potatoes well and place on the prepared baking sheet.
- Bake in the preheated oven until tender, about 90 minutes. Remove from heat and cool until potatoes are cool enough to handle. Remove skins. Leave the oven on.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Mix bread crumbs and melted butter in a small bowl and set aside.
- Mash potatoes well in a large bowl with a potato masher. Stir in chopped bacon, sour cream, onions, and softened butter. Stir to combine well. Spread mixture in a greased baking dish. Sprinkle crumb mixture evenly over the top of potatoes.
- Bake in the preheated oven until thoroughly heated and bread crumbs are just turning golden, about 30 minutes.
Nutrition Facts : Calories 404 calories, Carbohydrate 50.5 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 7.1 g, Protein 10.3 g, SaturatedFat 9.5 g, Sodium 580.5 mg, Sugar 9.9 g
TWICE BAKED SWEET POTATOES
Adapted from tips for sweet potatoes in Fine Cooking 11/06. Great for using leftover baked sweet potatoes in their jackets. nt
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 1h5m
Yield 3-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 213.7, Fat 9.8, SaturatedFat 2.8, Cholesterol 9.6, Sodium 533.9, Carbohydrate 28.8, Fiber 4, Sugar 5.7, Protein 3.5
TWICE-BAKED SWEET POTATOES
With the addition of cream cheese, they are very creamy and not overly sweet.
Provided by lepowers
Categories Side Dish Vegetables Sweet Potatoes
Time 1h45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
- Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.
- Bake until sweet potatoes are heated through, 15 to 20 minutes.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 65.8 g, Cholesterol 31.9 mg, Fat 15.5 g, Fiber 9.4 g, Protein 7.3 g, SaturatedFat 6.9 g, Sodium 244 mg, Sugar 18.8 g
TWICE-BAKED SWEET POTATOES WITH BACON
This side always takes my guests by surprise because of the smoky, creamy flavor. No doubt you'll get major kudos when you place these potatoes on your table. —Cynthia Boberskyj Rochester, NY
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Scrub sweet potatoes; pierce each several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, 1 to 1-1/4 hours. Cool slightly., Cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving thin shells. In a large bowl, mash pulp with butter, salt and pepper; stir in cheese and bacon. Spoon into potato shells., Return to pan. Bake until heated through, 15-20 minutes.
Nutrition Facts : Calories 611 calories, Fat 24g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 683mg sodium, Carbohydrate 84g carbohydrate (34g sugars, Fiber 10g fiber), Protein 17g protein.
TWICE-BAKED SWEET POTATO (FOR ONE)
A great brunch or side dish idea. I would characterize this dish as elegant, easy to prepare, pleasing in flavor and CHEAP! You could expand the recipe and serve these potatoes to a bunch of guys for a SUPER BOWL or poker party. My wife really loved this version of the venerable and versatile sweet potato.
Provided by Bone Man
Categories Yam/Sweet Potato
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400-degrees F.
- Wash the sweet potato and rub it all over with the olive oil. Poke it a couple of times on TOP with a fork so that it doesn't blow up while baking. Do NOT wrap it in aluminum foil! Bake in the oven at 400-degrees F. for about one hour.
- In a small bowl, melt the butter in the microwave for a few seconds, reserving two slices for topping later, and then blend in the brown sugar.
- When the potato has baked to the point that the pulp is tender, and after it has cooled a bit, carefully cut out the top and scoop out the pulp into a medium mixing bowl. Save the intact potato skin! Mash the potato pulp with a fork and add in the butter/brown sugar mix.
- Spoon the potato pulp back into the potato skin and top with the two slices of butter, the sugar, and the cinnamon.
- Place the potato on a cookie sheet and BROIL on high for about 6 minutes. Watch it carefully so that it doesn't burn the top.
- Serve hot.
TWICE BAKED SWEET POTATOES FOR THE SWEET TOOTH!
A twice baked sweet potato for the sweet tooth! Prep time includes the baking time. This was my creation for RSC!
Provided by anme7039
Categories Yam/Sweet Potato
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 380.1, Fat 17.1, SaturatedFat 6.3, Cholesterol 25.5, Sodium 121.8, Carbohydrate 56.9, Fiber 5.7, Sugar 31, Protein 3.4
TWICE-BAKED CREAMY SWEET POTATOES
"Everyone loves twice-baked potatoes but they're even better made with sweet potatoes! The microwave helps turn ordinary potatoes into a dish fit for a holiday." -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. , When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the cream cheese, sour cream, butter and salt; mix well. Spoon into potato shells., Place on a baking sheet. Sprinkle with brown sugar and cinnamon. Bake, uncovered, at 425° for 12-15 minutes or until heated through and topping is golden brown.
Nutrition Facts : Calories 350 calories, Fat 18g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 441mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 4g fiber), Protein 5g protein.
CREAMY TWICE-BAKED SWEET POTATOES
I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. -Linda Call, Falun, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.
Nutrition Facts : Calories 297 calories, Fat 16g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 100mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 4g fiber), Protein 5g protein.
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
TWICE BAKED SWEET POTATOES
Sweet potatoes are oh so healthy. The drawback is when people add all the junk. So how could I make something a little more dressed up that plain old baked sweet potatoes, but healthier than a sweet potato pie. This is what will grace our Thanksgiving Table this year.
Provided by Feeding my Family
Categories Yam/Sweet Potato
Time 2h
Yield 6 potatoes, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 228.6, Fat 4.5, SaturatedFat 0.4, Sodium 267.5, Carbohydrate 47.1, Fiber 5.3, Sugar 22.3, Protein 2.6
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