SWEET POTATO SKINS
We love the combo of sweet potato and spicy salsa verde in this healthy version of an appetizer classic. Mash up the leftover scooped-out sweet potatoes and add them to a cheese quesadilla or regular twice-baked potatoes for a marbled effect.
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 8 servings (3 pieces per person)
Number Of Ingredients 8
Steps:
- Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)
- Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.
- Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.
LOADED SWEET-POTATO SKINS
We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
- Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
- Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
- Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.
Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 3 g, Protein 4 g
ELEGANT SWEET POTATO SKINS
Make and share this Elegant Sweet Potato Skins recipe from Food.com.
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 1h15m
Yield 8 skins
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Roast potatoes in the oven for 30-45 minutes until they are fully cooked, but not very soft; cool.
- Halve potatoes and scoop out as much flesh as you can without tearing outer skin. Reserve the inside flesh for another use.
- Brush cavities of the potato skins with butter, and season to taste with salt and pepper.
- Heat oven to Broil.
- Broil the seasoned skins for 5-10 minutes, until they crisp up, being careful not to burn.
- Top hot skins with 1 ounce of brie (without rind) and some of the chopped nuts.
- Return to broiler for a few minutes to allow cheese to soften and get hot.
- Garnish with fresh chives if desired, and serve.
Nutrition Facts : Calories 176.2, Fat 10.8, SaturatedFat 6.8, Cholesterol 36, Sodium 239.7, Carbohydrate 13.2, Fiber 1.9, Sugar 2.9, Protein 6.9
ELEGANT SWEET POTATO SKINS
Steps:
- Preheat the oven to 400 degrees F.
- Wash and dry potatoes. Bake in the oven for 35 to 45 minutes, or until tender and not mushy. Remove from the oven and let cool.
- Cut the potatoes in half. Scoop out the flesh of the potatoes and reserve for another use. Season with salt and freshly ground black pepper, and drizzle with melted butter.
- Place the skins on a baking sheet and return to the oven to bake for about 10 minutes, or until crisp.
- Top each skin with 1 ounce of brie and 1/4 cup walnuts. Place the skins on a baking sheet and broil until the cheese is bubbly; about 5 minutes. Garnish with chopped chives.
ELEGANT SWEET POTATO SOUFFLE
My sister had a recipe for one of the best Sweet Potato Souffles ever. The word "souffle" in the title is used loosely as it is not prepared as you would a classic souffle. When I was requested to bring it to a recent Holiday Dinner, I spent days tearing my house apart looking for that recipe. I then went through hundreds of recipes on Zaar and other recipe sites, until I finally gave up. So I created my own recipe using certain aspects from various recipes and what I remembered from hers. This is what I came up. DH and myself think it's better. I thought I'd write it down before I forget what I did and then post it so I will never be without it again. NOTE: The cooking time does not include the first baking and cooling the potatoes.(this can be done well in advance)
Provided by JTsMom
Categories Yam/Sweet Potato
Time 1h40m
Yield 18 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Line a baking sheet with foil or parchment paper, lightly spray with vegetable oil, wash and pat potatoes dry, prick the skins with a fork in several places (this will keep the skins from "exploding" during baking), bake potatoes on sheet pan for 1 - 1 1/2 hours, pierce potatoes with a fork or sharp knife to make sure they are done. Remove from oven, let potatoes cool enough to handle.
- Peel and cut into medium pieces, place into a large bowl, beat until they are smooth. If you use a stand mixer (recommended), use the whisk attachment.
- Add each ingredient separately, and beat well after each addition, scrape down the sides of bowl as needed.
- After all ingredients have been added, beat until smooth, creamy, and light, about 1 minute if using a stand mixer, or 2 minutes if using a hand mixer. If using a Kitchen-aide or similar stand mixer, beat on #4.
- Pour mixture into a 9"' x 13" x 2" lightly buttered baking dish. NOTE: You can make the dish to this point, cover and refrigerate overnight, when ready to bake, bring to room temperature, and continue as follows.
- Reduce oven temperature to 325°F.
- To make the Topping:.
- Place brown sugar, flour, cinnamon, and nutmeg, into a medium size bowl, stir until thoroughly combined.
- Add pecans and coconut to the dry ingredients and mix until nuts are coated, add melted butter, with a large spoon or your hands combine until mixture is crumbly.If it seems too wet and won't crumble, add a little more flour.
- Sprinkle in an even layer over potato mixture and bake in 325 F preheated oven for 60 - 75 minutes, until top is crisp and middle does not giggle. Oven temperatures vary, so baking time may vary as well.
- Let cool slightly before serving, at least 10 minutes.
- For transport: I took mine straight from my oven, placed it into a casserole carrier that has a gel pack for warmth or cold, Since it was screaming hot, I placed it on a folded paper grocery bag. I did not want the topping to sweat and become soggy, so I did not put the plastic lid on the casserole dish, but laid a piece of parchment paper over the top. I left one side of the carrier unzipped. It sat that way on my nieces counter top over an hour. The bottom was still hot to the touch and went right to the table, with the praline topping still crunchy. It was perfect.
Nutrition Facts : Calories 435.3, Fat 21.2, SaturatedFat 10.7, Cholesterol 92.2, Sodium 301.9, Carbohydrate 58.6, Fiber 4.7, Sugar 33.1, Protein 4.9
LOADED SWEET POTATO SKINS RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, whole milk, salt, pepper, shredded mozzarella cheese, shredded cheddar cheese, bacon, sour cream, fresh chive
Provided by Tucker Iida
Categories Appetizers
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pierce each sweet potato a few times and bake at 400˚F (200˚C) for 50 minutes, or until soft.
- Let potatoes cool then cut in half lengthwise.
- Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
- Place skins back on baking sheet, drizzle with olive oil and bake at 400˚F (200˚C) for 10 minutes.
- Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
- Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
- Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 28 grams, Fat 13 grams, Fiber 3 grams, Protein 12 grams, Sugar 9 grams
LOADED SWEET POTATO SKINS RECIPE BY TASTY
Here's what you need: sweet potatoes, milk, salt, pepper, shredded mozzarella cheese, shredded cheddar cheese, roma tomatoes
Provided by Merle O'Neal
Categories Appetizers
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF (200ºC).
- Take potatoes and poke them on all sides with a fork, then place on a parchment-lined baking tray
- Bake for 50 minutes, or until fork tender.
- Allow potatoes to cool, then cut off either end and cut in half lengthwise.
- Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on baking sheet, drizzle with olive oil.
- Bake skins at 400˚F (200˚C) for 10 minutes.
- Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
- Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese and diced tomatoes.
- Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
- Allow to cool 5 minutes.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 40 grams, Fat 11 grams, Fiber 5 grams, Protein 13 grams, Sugar 13 grams
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