Sweet And Spicy Twice Baked Sweet Potatoes Recipes

SWEET AND SPICY SWEET POTATO BAKE

Steps:

• In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat.
• Transfer to a greased baking dish (large enough to hold the potatoes in one layer).
• Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes).
• *NOTE* careful not to over bake as the potatoes will become mushy.
• Delicious!

TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
• Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
• Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.

TWICE BAKED SWEET POTATOES

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.

TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour.
• When cool enough to handle, halve sweet potatoes lengthwise. Scoop out all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining 2 skins). Place flesh in a food processor, along with 2 tablespoons butter and goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add chives and pulse to combine; spoon into skins.
• In a small bowl, stir together pecans, panko, and 2 tablespoons butter until combined; season with salt and pepper. Sprinkle panko mixture over sweet potatoes. Bake until topping is golden, 10 to 12 minutes.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Brush the sweet potatoes with oil and roast on a rimmed baking sheet until very tender, 1 to 1 1/2 hours. (You can nuke them in the microwave to speed the roasting time if needed.)
• Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl. It should be soft enough to just fall out of the skin. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
• Add the crème fraiche, 4 tablespoons butter, maple syrup, bourbon, 1 teaspoon cinnamon, 3/4 teaspoon nutmeg, 1 teaspoon salt, and pepper to taste, to the sweet potatoes in the bowl. Using a hand mixer (or immersion blender), puree until smooth.
• Scoop the potato puree back into the bottom halves of the potatoes. Mix the remaining 2 tablespoons of butter and 1/4 teaspoon nutmeg with the panko bread crumbs and chopped nuts. Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes.
• Bake another 15-20 minutes until warmed through and golden on top. *These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes-until warmed through or cheat and rewarm in the microwave.

SPICY TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Brush both sides of the Sweet Potato (1) with Olive Oil (1 teaspoon) and sprinkle with Salt (to taste) and Ground Black Pepper (to taste).
• Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350 degrees F (180 degrees C) for 45-50 minutes, or until the flesh is tender.
• Scoop out the flesh and mix with Fresh Cilantro (1 tablespoon), Unsalted Butter (1/2 tablespoon), Salt (to taste), Ground Black Pepper (to taste), Cheddar Cheese (1/4 cup), Chili Pepper (1/2) with ribs and seeds removed and Garlic (1 clove).
• Taste and adjust seasoning if desired. Return the filling to the skins and top with Coarse Sea Salt (to taste). Return to the oven and bake for about 10-15 minutes more.
• Serve topped with Greek Yogurt (to taste), Kale Pesto (to taste) and Fresh Cilantro (to taste).

TWICE BAKED SWEET POTATOES

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.

SPICY TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 F
• Thoroughly wash sweet potatoes and pierce the skins 5-6 times with a fork
• Place on cookie sheet and bake for 1 hour, or until soft (actual baking time depends on thickness of potatoes. If they are still hard in the center when you cut one open, continue baking until completely soft)
• Slice potatoes in half and scoop the insides into a separate bowl, being sure to leave a little of the "meat" of the potato still in the skin to help keep it's shape
• Thoroughly mash potatoes in a bowl and add in all ingredients except cheese and cilantro
• Scoop spoon fulls of mixture into each potato skin until full
• Top with mozzarella cheese and place back into oven for 15-20 minutes
• Remove from oven and top with cilantro if desired
• Serve immediately

SAVORY TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly.
• Line a rimmed baking sheet with foil; fit with a wire rack. Arrange bacon strips on rack, and sprinkle with brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from oven; let cool slightly, and roughly chop. Set aside.
• Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary, and cook 1 minute more. Remove from heat, and set aside.
• Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4-inch border all around potato halves; set halves aside on a baking sheet.
• Place flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream, and Gruyere. Mix well until combined. Season with salt and pepper.
• Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves. Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary, and reserved bacon.

SAVORY TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
• Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.
• In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
• Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.
• In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.
• Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.

CREAMY TWICE-BAKED SWEET POTATOES

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.

TWICE-BAKED CREAMY SWEET POTATOES

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.

SWEET TWICE BAKED SWEET POTATOES

Steps:

• Heat oven to 375 degrees.
• Line baking pan or cookie sheet with foil. Spray foil with cooking spray.
• Cut potatoes in half.
• Sprinkle with sea salt and place cut side down on prepared pan.
• Bake 30 minutes or until potato is tender.
• Holding potato in a cooking mitten, scoop out center in put into bowl, leaving a 1/4 inch thick shell.
• Add cheese, cream, sugar, cinnamon and pepper.
• Mash with a potato masher until will blended.
• Sprinkle inside of shells very lightly with sea salt, if desired.
• Spoon potato mixture evenly between 4 shells.
• Bake 8 to 10 minutes or until potatoes are heated throughout.

TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
• Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.
• Bake until sweet potatoes are heated through, 15 to 20 minutes.