Limed Twice Baked Sweet Potatoes Recipes

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LOADED TWICE-BAKED SWEET POTATOES



Loaded Twice-Baked Sweet Potatoes image

They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.

Provided by Chef John

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

4 orange-fleshed sweet potatoes
½ tablespoon olive oil
1 (8 ounce) package bacon, diced
⅓ cup sliced green onions
¼ cup diced jalapeno peppers
salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
½ cup shredded sharp white Cheddar cheese
2 tablespoons creme fraiche
2 teaspoons fresh lime juice
2 tablespoons shredded sharp white Cheddar cheese, or to taste

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.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 59.3 g, Cholesterol 49.7 mg, Fat 18.5 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 8.5 g, Sodium 740 mg, Sugar 12.6 g

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

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

CREAMY TWICE-BAKED SWEET POTATOES



Creamy Twice-Baked Sweet Potatoes image

I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. -Linda Call, Falun, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 2 servings.

Number Of Ingredients 5

2 medium sweet potatoes (about 10 ounces each)
2 ounces cream cheese, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans

Steps:

  • Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.

Nutrition Facts : Calories 297 calories, Fat 16g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 100mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 4g fiber), Protein 5g protein.

TWICE-BAKED CREAMY SWEET POTATOES



Twice-Baked Creamy Sweet Potatoes image

"Everyone loves twice-baked potatoes but they're even better made with sweet potatoes! The microwave helps turn ordinary potatoes into a dish fit for a holiday." -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 7

2 medium sweet potatoes
2 ounces cream cheese, softened
2 tablespoons sour cream
1 tablespoon butter
1/4 teaspoon salt
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. , When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the cream cheese, sour cream, butter and salt; mix well. Spoon into potato shells., Place on a baking sheet. Sprinkle with brown sugar and cinnamon. Bake, uncovered, at 425° for 12-15 minutes or until heated through and topping is golden brown.

Nutrition Facts : Calories 350 calories, Fat 18g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 441mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 4g fiber), Protein 5g protein.

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