Veggie Low Cal Bbq Twice Baked Sweet Potato Recipes

TWICE BAKED SWEET POTATOES

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.

LOW-CAL ROASTED SWEET POTATO BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sweet potato cubes in a bowl. Drizzle coconut oil over potatoes and toss, using your hands, until each cube is coated. Spread sweet potato cubes onto a baking sheet; season with rosemary, thyme, salt, and pepper.
• Bake in the preheated oven until potatoes are softened, about 20 minutes.

VEGAN TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
• Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.
• Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.
• Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.

CHEESY TWICE-BAKED SWEET POTATOES WITH BLACK BEANS AND AVOCADO

Steps:

• Preheat oven to 425°F.
• Toss pepitas with 1 teaspoon of the oil, ¼ teaspoon of the salt, and several grinds pepper on a rimmed baking sheet.
• Rub potatoes with remaining 3 tablespoons oil and place cut side down on a second rimmed baking sheet.
• Add a few grinds of pepper.
• Transfer both baking sheets to oven.
• Bake pepitas until golden, 5 to 6 minutes.
• Remove from oven.
• Continue baking potatoes until very tender, 22 to 28 minutes more.
• Let cool slightly, about 5 minutes, then scoop potato flesh into a large bowl.
• Return potato skins to baking sheet. Broiling the potato skins before filling them with the sweet potato mixture crisps them up so they can serve as a sturdy base.
• Increase oven temperature to broil and position top rack 6 inches from heat. Broil potato skins until crispy, 1 to 2 minutes.
• Add black beans, a few grinds pepper, 1 cup of the cheese, and remaining 1 teaspoon salt to sweet potato flesh and stir to combine.
• Divide mixture among skins and top with remaining ½ cup cheese.
• Return to oven and broil until cheese is melted, 2 to 3 minutes.
• Top with avocado and pepitas.
• Top with avocado, chile peppers, and/or cilantro, as desired.
• Serve with lime wedges.