Contest Winning Twice Baked Sweet Potatoes Recipes

CONTEST-WINNING SWEET POTATO BAKE

Steps:

• Preheat oven to 400°. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just 10-15 minutes or until tender. Drain. , Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13x9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top. , Bake, uncovered, 20 minutes or until browned. Let stand 15 minutes before serving.

SWEET POTATOES TWICE BAKED

Steps:

• Wash potatoes then blot dry.
• Prick potatoes with a fork to allow steam to escape.
• Rub a light coating of vegetable oil onto potato skins.
• Bake in 375 degree oven until tender, 35 to 45 minutes.
• Cut a thin lengthwise slice from the top of each potato.
• Scoop out inside being careful to leave a thin shell.
• Mash potatoes in a mixing bowl until no lumps remain.
• Add butter, brown sugar, raisins, nuts, drained pineapple and cinnamon.
• Fill potato skins with mixture.
• For the second baking step, increase oven to 400 degrees.
• Place potatoes in an oven-proof dish.
• Bake for about 20 minutes.
• Remove dish from oven.
• Set oven to broil.
• Place several miniature marshmallows on top of each potato, then place under broiler.
• Marshmallows will brown quickly, so observe until marshmallows are soft and slightly brown.
• Place a sheet of aluminum foil on lower rack of oven to catch drippings from potatoes while they are baking.

TWICE BAKED SWEET POTATOES

Steps:

• Pierce potatoes, place on baking sheet and bake at 400° for 60 minutes or until done.
• In medium size bowl, combine the butter and sugar until well blended.
• Gradually stir in pecans, marshmallows and flour until mixture forms loose crumbs.
• Remove potatoes from oven and slash each one lengthwise.
• Gently push ends together to open the slash.
• Stuff opening of each potato with marshmallow mixture.
• Bake at 400° for about 5 minutes or until stuffing is golden brown.
• Be careful not to let marshmallows burn.

TWICE BAKED SWEET POTATOES

Steps:

• Line oven floor with aluminum foil, preheat oven to 400°F, and set the rack to middle position. Wash sweet potatoes well. Poke 3 holes in each sweet potato using skewer or knife. Place directly on oven rack and roast until knife inserted in potato shows no resistance, 30 to 45 minutes. Remove potatoes to cooling rack set over rimmed baking sheet until cool enough to handle.
• Cut each potato in half lengthwise and use paring knife to cut out flesh, leaving about a 1/4" layer of flesh still attached to skins. Scoop the sweet potato flesh into bowl. Sprinkle skins and remaining flesh with 1/2 teaspoon salt.
• Add 1 1/2 cups of cheese, butter, sour cream, nutmeg, pepper, and 1/2 teaspoon salt to scooped flesh and mash to combine.
• Place scooped-out potatoes on rimmed baking sheet. Put 1/8 of stuffing in each potato half and top evenly with remaining cheese. Return to the oven and bake until the cheese is melted and beginning to brown, and the potatoes are hot, about 10 minutes longer. Transfer to plate and serve immediately.

TWICE-BAKED SWEET POTATO CASSEROLE

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.

TWICE BAKED SWEET POTATOES

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.