Papua New Guinea Baked Sweet Potatoes Recipes

BAKED SWEET POTATOES RECIPE

Steps:

• Pre-heat your oven to 350 degrees.
• Scrub and wash potatoes well.
• Pat dry with paper towels or just set aside to air dry a few minutes.
• Use a fork to punch a few holes in each potato. Be careful, they're kinda tough.
• Line a cookie sheet or baking pan with aluminum foil.
• Place the potatoes on the baking sheet and then place in your oven, pre-heated to 350 degrees.
• Bake for about 45 minutes to One Hour, depending on how soft you want them.
• Remove from oven and peel as many as you intend to use.
• Top with a little cinnamon, some pats of butter and brown sugar as desired.
• Serve warm and Enjoy.

PAPUA NEW GUINEA BAKED SWEET POTATOES

Steps:

• After mashing the cooked sweet potato, mix in the butter, onion, milk, cinnamon, salt and pepper to taste.
• Separate the egg whites from the yolks.
• Beat them separately. Fold the egg yolks into the mashed potato followed by the egg whites.
• Place mixture in a greased baking dish.
• Brush the top with butter and bake in the oven with the dish placed in a pan of water for 30 to 35 minutes at 325°F.

POBLANO-CHEDDAR TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Scrub the sweet potatoes and dry well; transfer to a baking sheet. Bake until easily pierced with a knife, about 40 minutes. Remove from the oven and let cool 5 minutes.
• Roast the poblanos over the flame of a gas burner (or under the broiler), turning, until charred all over, 4 to 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel off the charred skins and remove the stems and seeds. Finely chop the peppers and set aside.
• One at a time, hold each sweet potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, 3 tablespoons crema, the lime zest and adobo sauce until smooth. Stir in the poblanos and scallions; season with salt and pepper. Brush the potato skins with melted butter and season the insides with salt and pepper. Return to the baking sheet.
• Mound the filling into the sweet potato skins and sprinkle the tops with the cheese. Return to the oven and bake until the filling starts browning and the skins are crisp, 16 to 18 minutes. Season with salt.
• Stir the remaining 3 tablespoons crema in a small bowl with enough lime juice until thin enough to drizzle. Season with salt. Drizzle the lime crema over the sweet potatoes and top with cilantro.

BAKED SWEET POTATOES

Steps:

• wash potatoes& dry them.
• rub the skins with butter place on a sheet pan and bake at 350 till tender.

TWICE BAKED SWEET POTATOES FROM SMITHFIELD®

Steps:

• Bake sweet potatoes for 40-50 minutes at 350 degrees F.
• Cut off top 1/3 of potato and scoop out flesh, leaving 1/4 inch in shell.
• Mix potato with butter, cream, 2 tbsp brown sugar, nutmeg, salt and pepper and spoon back into reserved potato shells.
• Top each with 1 strip bacon cut into pieces, 1 tablespoon marshmallow creme, and then sprinkle all with remaining brown sugar.
• Broil for 3-5 minutes or until marshmallow creme is toasty brown.
• Serve hot!