Stuffed Baked Sweet Potatoes Recipes

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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

STUFFED BAKED SWEET POTATOES



Stuffed Baked Sweet Potatoes image

This is very similar to how regular white baked potatoes are made, only the insides are seasoned with milk, butter and sweet brown sugar. Fluffy, creamy and oh, so good!

Provided by DuChick

Categories     Yam/Sweet Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 4

4 medium sweet potatoes
1/4 cup milk or 1/4 cup half-and-half
1/4 cup butter or 1/4 cup margarine
2 tablespoons brown sugar, packed

Steps:

  • Preheat oven to 400*.
  • Pierce sweet potatoes with fork and place on baking sheet.
  • Bake 50 minutes or until tender.
  • Reduce oven temperature to 350*.
  • Cut lengthwise slice off top of each potato.
  • Scoop out centers, leaving 1/8 inch thick shell.
  • In medium bowl, mash potato pulp.
  • Add milk, butter and brown sugar; beat til fluffy.
  • Spoon mixture back into shells.
  • Place shells in large shallow baking pan.
  • Bake at 350* for 10 minutes or until heated through.

STUFFED BAKED SWEET POTATOES



Stuffed Baked Sweet Potatoes image

It is common for steakhouses in our area to offer baked sweet potatoes as a side, just like a baked potato, only with butter, sugar and cinnamon. This is a fancier version that sound delicious, ie. the sweet potato version of a stuffed potato. I have not tried it, but hope you enjoy! Cook time includes time to initially cook the sweet potatoes.

Provided by Bobtail

Categories     Yam/Sweet Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

6 medium sweet potatoes
1/2 cup orange juice
3 tablespoons butter
1 teaspoon salt
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped pecans

Steps:

  • Preheat oven to 375.
  • Bake sweet potatoes for 1 hour or until tender.
  • Cut 1 inch strip lengthwise from top of the potato.
  • Carefully scoop pulp from shell.
  • In a large bowl, combine sweet potatoe pulp, orange juice, butter and salt.
  • Beat until fluffy.
  • Stir in pineapple.
  • Stuff shells with the mixture.
  • Sprinkle with pecans.
  • Bake at 375 degrees for 10 minutes.

Nutrition Facts : Calories 257.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.3, Sodium 500.6, Carbohydrate 35.5, Fiber 5.1, Sugar 13, Protein 3.2

STUFFED BAKED SWEET POTATOES WITH PECANS



Stuffed Baked Sweet Potatoes with Pecans image

We serve this amazing dish with ham. It makes 6 little mini sweet potato casseroles without all the mess!

Provided by michellej

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h22m

Yield 6

Number Of Ingredients 4

6 medium sweet potatoes
2 tablespoons margarine, softened
1 (8 ounce) can crushed pineapple, drained
½ cup pecans, chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
  • Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
  • Return the stuffed potato skins to the oven; bake another 12 minutes.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 30.6 g, Fat 10.1 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 113.2 mg, Sugar 8.7 g

STUFFED SWEET POTATOES



Stuffed Sweet Potatoes image

Provided by Eloise Davison

Yield Serves 6

Number Of Ingredients 8

6 medium-sized sweet potatoes
1/2 pound mushrooms, sliced
6 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs, beaten
1/3 cup fresh orange juice
2 tablespoons grated orange rind

Steps:

  • Bake sweet potato in a 375°F. oven until tender, about 1 hour. Cut thin slice from the top of each potato, lengthwise, and carefully scoop out the insides. Mash. Sauté mushrooms in 4 tablespoons butter. Add to potatoes. Add remaining ingredients except butter. Mix well. Stuff potato skins with the mixture. Dot with remaining butter. Bake in 375°F. oven until brown--about 20 minutes. (This may be baked in a greased casserole instead of the potato skins if desired.)

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