Thanksgiving Twice Baked Pumpkin Sweet Potatoes Recipes

TWICE-BAKED SWEET POTATOES

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.

THANKSGIVING TWICE BAKED PUMPKIN-SWEET POTATOES

Steps:

• 1. Preheat Oven to 400 degrees F. Clean potatoes, be sure to remove all string roots. Poke with a fork several times. (A nice way to take out your frustrations, haha.)
• 2. Line a cookie sheet with foil. Place sweet potatoes on the lined cookie sheet. Drizzle extra virgin olive oil sparingly over potatoes. (optional)
• 3. Bake @ 400 degrees F for one hour or until a fork can easily go in and out of the potato.
• 4. Remove potatoes from the oven. Leave oven on. Allow to cool for 15 minutes.
• 5. Cut potatoes in half.
• 6. Using an ice cream scoop, scoop out the meat of the potato leaving skin intact & place in a bowl. I leave a bit of the meat of potato on the edges to keep the skin from tearing. Place potatoes back on baking sheet, skin side down.
• 7. Add room temp cream cheese, butter, pumpkin or pumpkin butter, freshly grated ginger, nutmeg, cinnamon, brown sugar, and vanilla to the sweet potatoes.
• 8. Using a potato masher, combine all ingredients until you have a nice smooth mixture.
• 9. Spoon the mixture back into the potato skins. You can add a bit more fresh grated ginger to each potato if you prefer.
• 10. If preparing ahead of time, stop here and refrigerate overnight, allow to sit at room temp for 15-20 minutes before baking. If baking right away, bake an additional 20-30 minutes.
• 11. Sprinkle with optional chopped walnuts & crumbled crisp bacon. Serve hot.

LOADED TWICE-BAKED SWEET POTATOES

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.

TWICE BAKED SWEET POTATOES

Steps:

• IN THE OVEN: Heat the oven to 400 degrees. Using a fork, poke holes in sweet potatoes. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place on a baking sheet lined with foil or parchment. Bake in the oven for approximately 50 minutes or until done.
• IN THE AIR FRYER: Prep the potatoes by poking holes using a fork. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place in the basket of the air fryer. Set air fryer temperature to 400 and cook 45 minutes or until fork-tender.
• Once potatoes are cooked, let them cool completely. Using a sharp knife, cut an oval on the top of each potato. Remove top and discard. Scoop out the cooked potato, leaving a wall around the edge of the inside of the potato. Place the scooped cooked potato into a medium-size bowl.
• Add butter, brown sugar, sour cream, salt, and cinnamon to sweet potatoes. Using a hand mixer or potato masher, whip all the ingredients until smooth. Spoon mixture back into each potato.
• Heat oven to 350 degrees. Place stuffed potatoes on a baking sheet and place in oven. Bake for 10 minutes, until hot. If desired, broil for 1 - 2 minutes until golden brown.
• Remove potatoes from the oven, place one pat of butter on each potato and sprinkle on toasted pecans. Enjoy!