Side Essentials Twice Baked Sweet Potato Heaven Recipes

SIDE ESSENTIALS: TWICE-BAKED SWEET POTATO HEAVEN

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. THE POTATO
• 4. Add a rack to the middle position, and preheat the oven to 400f (205c).
• 5. Wash the sweet potato, and use a paring knife or fork to prick the skin.
• 6. Chef's Note: Pricking the skin of a potato will allow steam to escape; keeping the potato from splitting open during the baking process.
• 7. Brush with a bit of olive oil, and lightly sprinkle with salt.
• 8. Place the potato on a parchment-lined baking sheet, and place in the oven until cooked through, about 20 - 35 minutes; depending on how big your potatoes are.
• 9. Chef's Tip: A potato is cooked through, when a fork or paring knife inserted into the potato goes in without resistance.
• 10. Allow to cool, and then, using a spoon, carefully remove the insides, while leaving the skins intact.
• 11. Mix the sweet potato with the remainder of the ingredients, and add back into the potato skins.
• 12. THE TOPPING
• 13. Add the topping ingredients together.
• 14. Divide between the filled potato skins.
• 15. Return to the preheated oven, and bake for an addition 12 - 15 minutes, or until the tops begin to brown.
• 16. PLATE/PRESENT
• 17. Serve by themselves as a party snack, or as a side at your next dinner party. Enjoy.
• 18. Keep the faith, and keep cooking.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper.
• Scrub the sweet potatoes, then pierce all over with the tines of a fork. Place the potatoes on the prepared baking sheet. Bake until fork-tender, about 50 minutes to 1 hour 15 minutes, depending upon the size of your potatoes. Remove the sweet potatoes from the oven and let cool slightly.
• While the potatoes bake, cut the cream cheese and butter into a small dice. Let come to room temperature while the potatoes bake (you can also melt the butter if you prefer).
• Once they are cool enough to handle, carefully cut off the top third of the 4 largest sweet potatoes lengthwise so that you have an open sweet potato boat (reserve the 5th, smallest sweet potato). With a spoon, scoop out the potato flesh from the base and transfer it to a food processor fitted with a steel blade. Leave a thin inner layer of sweet potato flesh lining the inside of the base so that it holds its shape. Scrape the flesh away from the cut tops and discard the peels or save for compost. Return the bases to the same baking sheet.
• Split the final, smallest sweet potato in half and scoop all of the flesh into the food processor. Discard the peel or use it for compost (the extra sweet potato flesh will allow you to impressively fill up the bases).
• To the food processor, add the Greek yogurt, salt, cinnamon, nutmeg, black pepper, cayenne pepper, cream cheese, and butter. Process until the ingredients are very well blended and the puree is ultra smooth and light, stopping to scrape down the bowl as needed. Taste and adjust the seasoning as desired. (I add a pinch more salt; if you'd like more of a kick, add a bit more cayenne.)
• Generously mound the sweet potato bases with the filling, piling it high (we are going for presentation here!), then sprinkle the pecans evenly over the top.
• Return the sweet potatoes to the oven and bake for 10 minutes, until the pecans are crisp and the filling is heated through. Enjoy warm.

TWICE BAKED SWEET POTATOES - ON THE LIGHT SIDE!

Steps:

• Preheat oven to 425, cut yams in half lengthwise and place in baking dish sprayed with Pam. Bake for 35 to 45 minutes or until soft.
• Scoop out insides and mix with everything except marshmallows. Divide marshmallows into small pieces and top potatoes. Bake for 8 minutes more until browned.

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.