Twice Baked Sweet Potatoes With Leeks And Sausage Recipes

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TWICE-BAKED SWEET POTATOES WITH SAUSAGE AND RICOTTA



Twice-Baked Sweet Potatoes with Sausage and Ricotta image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 12

3 small to medium sweet potatoes
2 links sweet Italian sausage, crumbled
1 shallot, minced
1/4 cup pine nuts
1/4 cup dark raisins
2 tablespoons fresh sage, minced
1/4 teaspoon ground nutmeg
3 ounces ricotta
1 large egg, lightly beaten
2 ounces Parmesan, grated
Freshly ground black pepper
Chopped fresh herbs for garnish, such as parsley, optional

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.

TWICE-BAKED SWEET POTATOES



Twice-Baked Sweet Potatoes image

Provided by Guy Fieri

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

4 medium-size sweet potatoes
5 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/2 stick unsalted butter
Vegetable oil, for greasing roasting tray
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup chopped pecans

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



Twice Baked Sweet Potatoes image

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

6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

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 WITH BACON-SESAME BRITTLE



Twice-Baked Sweet Potatoes With Bacon-Sesame Brittle image

Make and share this Twice-Baked Sweet Potatoes With Bacon-Sesame Brittle recipe from Food.com.

Provided by gailanng

Categories     < 4 Hours

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 9

4 slices bacon, cut into 1/2-inch-wide pieces
1/3 cup sugar
1 tablespoon white sesame seeds
6 medium sweet potatoes (6-8 ounces each)
2 large eggs
3 tablespoons unsalted butter, room temperature
2 tablespoons white miso (fermented soybean paste)
2 teaspoons fresh ginger, peeled and finely grated
2 tablespoons scallions, thinly sliced lengthwise (green onions, dark-green parts only)

Steps:

  • Line a rimmed baking sheet with a silicone baking mat or parchment paper.
  • Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.
  • Return bacon, 1 Tbsp. drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes (do not burn). Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • Preheat oven to 400°. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.
  • Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2-inch-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash sweet potato flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with bacon-sesame brittle and scallions.

Nutrition Facts : Calories 206.3, Fat 8.2, SaturatedFat 3.9, Cholesterol 60.7, Sodium 266, Carbohydrate 29.7, Fiber 3.3, Sugar 12.8, Protein 4.3

TWICE BAKED SWEET POTATOES



Twice Baked Sweet Potatoes image

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

6 sweet potatoes
2 tablespoons salad oil
1 (8 ounce) package cream cheese, softened
⅓ cup brown sugar
2 tablespoons margarine
1 tablespoon vanilla extract
¾ teaspoon salt
½ teaspoon pepper
⅓ cup chopped walnuts

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

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