Make Ahead Baked Sweet Potatoes Recipes
MAKE-AHEAD WHIPPED SWEET POTATOES
Is your holiday dinner to-do list too long? Save time by making this easy sweet-potato dish about 98 percent of the way and then freezing it. The potatoes are roasted and then pureed in a food processor until smooth and creamy. Reheat on the big day, and add the tiny finishing touch of a sprinkle of chopped pecans and scallions.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Roast the potatoes on a rimmed baking sheet until soft and tender, about 1 hour. Let cool for a few minutes, then use paper towels or a kitchen towel to help remove the skins.
- Process the sweet potato meat, butter, 1 1/2 teaspoons salt, cinnamon, allspice and cayenne in a food processor until smooth. Let cool to room temperature. Transfer to an airtight, microwave-safe container, label and date, and freeze for up to 2 weeks.
- To serve, reheat in the microwave, stirring often. Transfer to a serving dish, and top with the pecans and scallions.
MAKE-AHEAD BAKED SWEET POTATOES
Stuff the skins with seasoned sweet potato filling ahead of time and bake just before dinner. Saving time never tasted so good.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Pierce sweet potatoes with fork to allow steam to escape. Bake about 45 minutes or until tender.
- Cut thin lengthwise slice from each potato; carefully scoop out inside of potato, leaving a thin shell. Mash potatoes in large bowl until no lumps remain. Beat in sour cream and milk. Beat in brown sugar, butter and salt until potatoes are light and fluffy.
- Place shells in ungreased rectangular baking dish, 13x9x2 inches. Fill shells with potato mixture. Cover and refrigerate no longer than 24 hours.
- Heat oven to 400°F. Bake uncovered about 25 minutes or until potato mixture is golden brown. (If baking filled shells immediately after mashing potatoes, bake about 20 minutes.)
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 95 mg
MAKE AHEAD SWEET POTATOES
Make and share this Make Ahead Sweet Potatoes recipe from Food.com.
Provided by frozenmargarita
Categories Yam/Sweet Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF. Pierce sweet potatoes with fork to allow steam to escape. Bake about 45 minutes or until tender.
- Cut thin lengthwise slice from each potato; carefully scoop out inside of potato, leaving a thin shell. Mash potatoes in large bowl until no lumps remain. Beat in sour cream and milk. Beat in brown sugar, butter and salt until potatoes are light and fluffy.
- Place shells in ungreased rectangular baking dish, 13x9x2 inches. Fill shells with potato mixture. Cover and refrigerate no longer than 24 hours.
- Heat oven to 400ºF. Bake uncovered about 25 minutes or until potato mixture is golden brown. (If baking filled shells immediately after mashing potatoes, bake about 20 minutes.).
Nutrition Facts : Calories 186.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.1, Sodium 156.6, Carbohydrate 31.3, Fiber 3.9, Sugar 9.9, Protein 2.5
CREAMY TWICE-BAKED SWEET POTATOES
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
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.
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- Clean your sweet potatoes and bake in a 425 degree oven for about an hour. They should be tender to the touch.
- Add the sweet potoates, butter, cinnamon, fresh sage, and other spices into your food processor (a mixer will also work) and whip until smooth.
- Add to a buttered dish, and top with a sprinkle of brown sugar, a couple of sage leaves, or a sprig of mint - whatever you have on hand and serve immediately.
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- Preheat oven to 400F. Wash and dry sweet potatoes. Line a baking sheet with parchment paper. Toss sweet potatoes with 3 tbsp olive oil and sprinkle generously with salt. Roast in the oven for 50-60 minutes or until until tender. To test if potatoes are tender prick with a fork, if fork goes in easily, they are ready. Remove from oven and let cool.
- Just before serving pre-heat oven to 450F and break or cut sweet potatoes up into irregular chunks, leaving the skin on. Return sweet potatoes to baking sheet leaving space between them. Roast until browned and crisp around the edges, 20–25 minutes.
- Garnish with a drizzle of olive oil, zest of a lemon, fried sage leaves and a sprinkle of sea salt flakes.
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