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 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
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
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
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 (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 (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.
SWEET TWICE BAKED SWEET POTATOES
These are sweet - tastes more like dessert than a vegetable. I cut this out of a magazine and put our personal touches to it. I baked on a jelly roll pan but I think you could use a cookie sheet.
Provided by happynana
Categories Yam/Sweet Potato
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Line baking pan or cookie sheet with foil. Spray foil with cooking spray.
- Cut potatoes in half.
- Sprinkle with sea salt and place cut side down on prepared pan.
- Bake 30 minutes or until potato is tender.
- Holding potato in a cooking mitten, scoop out center in put into bowl, leaving a 1/4 inch thick shell.
- Add cheese, cream, sugar, cinnamon and pepper.
- Mash with a potato masher until will blended.
- Sprinkle inside of shells very lightly with sea salt, if desired.
- Spoon potato mixture evenly between 4 shells.
- Bake 8 to 10 minutes or until potatoes are heated throughout.
Nutrition Facts : Calories 254.8, Fat 11.5, SaturatedFat 6.6, Cholesterol 36.8, Sodium 170.8, Carbohydrate 34.8, Fiber 3.9, Sugar 13.1, Protein 4.2
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