Loaded Smashed Sweet Potatoes Recipes

LOADED SMASHED POTATOES

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil., Bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, cook onions in reserved drippings for 2 minutes or until tender; set aside. Crumble bacon., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and transfer to a large bowl., Mash potatoes. Squeeze softened garlic over top. Stir in the bacon, onions with drippings, sour cream, 1 cup cheese, butter, milk, salt and pepper; combine. Spoon mixture into a greased 13x9-in. baking dish; top with remaining cheese., Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Garnish with chives if desired.

LOADED SWEET POTATOES

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Place the sweet potatoes on one of the prepared baking sheets. Bake until the sweet potatoes are soft to a light squeeze (with a mitt or towel), 45 minutes to an hour.
• Meanwhile, toast the pepitas in a dry skillet, stirring occasionally, until fragrant, 2 to 3 minutes. Remove from the heat and set aside.
• Add the brown sugar and spices to a medium skillet over medium-high heat and cook until the skillet is hot. Add 1 tablespoon water to the skillet and stir until the sugar is melted. Stir in the pepitas until they are completely coated, then spread the mixture on the other lined baking sheet. Let cool completely.
• Let the sweet potatoes cool slightly. Slice them in half, then lightly mash the flesh in the skin with a fork. Transfer the sweet potatoes to a serving tray. Dollop each with about 1/4 cup sour cream, then sprinkle each with the pepitas and mint. Serve immediately.

LOADED SMASHED POTATOES

Steps:

• Fill large pot with warm water. Place on stove over high heat and salt water. Bring to rolling boil.
• Rinse potatoes and pat dry. Cut potatoes into 1/8th and drop into water.
• Cook potatoes until they are fork tender.
• Drain potatoes and place back in cooking pot, return to burner.
• Add Sour cream, chopped green onion, Cheese, half and half, and seasoning.
• Mash potatoes but leave some good sized chunks.
• Enjoy!

LOADED SMASHED SWEET POTATOES RECIPE

Steps:

• Cook bacon until crispy, either in a skillet or baked in the oven. Once the bacon is crispy, let cool and chop into bits for topping. Set aside. 2. Preheat oven to 350ºF. Cut off the ends of the sweet potatoes, then cut them into quarters. Pour olive oil on a baking sheet and rub potatoes on both sides to coat. Sprinkle potatoes with salt and pepper. 3. Bake potato pieces for 25-30 minutes until they are fork tender. Then let cool briefly until you can handle them. 4. Use a small plate to smash each potato down a bit. Return smashed potatoes to baking sheet. 5. Bake smashed potatoes a second time for 10 minutes to crisp them up a bit. 6. Remove potatoes from oven and top with sour cream, shredded cheese, crispy bacon bits, and fresh chives.