Twice Baked Sweet Potatoes With Leeks And Sausage Recipes

TWICE-BAKED SWEET POTATOES WITH LEEKS AND SAUSAGE

Steps:

• Heat the oven to 375 degrees Fahrenheit.
• Prick the sweet potatoes with the tip of a knife; place on a baking sheet.
• Bake for 1 hour, or until completely tender.
• In a medium skillet over medium high heat, crumble the sausage.
• Cook until all trace of pink is gone. It doesn't need to be brown, just cooked through.
• Drain any excess fat and set aside.
• In the same pan, melt the butter over medium low heat.
• Add the leeks, sage, and thyme.
• Cook until the leeks are soft and starting to turn golden.
• Remove the leeks from the pan and set aside with the sausage.
• Cut the sweet potatoes in half lengthwise.
• Carefully scoop the flesh into a mixing bowl, leaving 1/8 inch of flesh around the edge, so the skin will not fall apart when you fill it.
• Place the empty skins on a baking sheet.
• Preheat broiler, placing the rack about 6 inches from the heat.
• Mash the sweet potato flesh until smooth; add the sour cream and kosher salt, mixing to combine.
• Add the sausage and leeks and mix well.
• Taste for seasoning, and add more salt if needed.
• Scoop the sweet potato mixture back into the skins; top with the grated cheese.
• Place in the oven and broil until the cheese starts to brown, about 4 to 5 minutes. Remove from oven.
• Cut each potato in half to make two servings. (If you used small potaotes, you won't need to do this).

TWICE-BAKED SWEET POTATOES WITH SAUSAGE AND RICOTTA

Steps:

• Preheat the oven to 375 degrees F.
• Pierce the sweet potatoes all over with a fork. Bake on a sheet tray until tender, about 1 hour to 1 hour and 20 minutes. Allow the sweet potatoes to cool slightly, then cut them in half and scoop the flesh into a bowl, keeping the skins intact. Set aside the skins on a sheet tray.
• Heat a medium saute pan over medium heat. Add the sausage and cook until browned, about 4 minutes, then add the shallots and allow to soften for about 1 minute. Add the pine nuts and stir to combine, allowing them to be coated in the fat. Stir in the raisins, sage and nutmeg, then remove from the heat. Transfer the mixture to the bowl with the sweet potato flesh and allow to cool completely in the refrigerator, about 1 hour.
• Meanwhile, place the ricotta in a strainer over a bowl and allow to strain for 15 minutes.
• Preheat the oven to 375 degrees F.
• Mix the egg, ricotta, Parmesan and pepper to taste into the filling mixture, being sure to keep the mixture chunky.
• Spoon the mixture into the skins. Bake until the tops are crispy and golden, 35 to 40 minutes. Garnish with fresh herbs if desired.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 450F.
• Wash each sweet potato well. Pierce each potato with a knife a couple of times on the top. Double-wrap each potato individually in foil.
• Bake for 45-60 minutes. The potatoes should be completely cooked, but not mushy.
• Carefully unwrap the potatoes and let them cool until you can handle them without gloves.
• Slice the top 1/2" off of each potato. Place the potato flesh in a mixing bowl. Scoop out the "guts" of the potato and add that to the bowl. Make sure to leave enough of the potato behind so that your potato retains its shape.
• Add the spices to the bowl and mix well. Stir in the syrup.
• Stuff the stuffing back into the 'taters.
• Top off with Craisins and 2-3 pecans.
• Toast in a 350F oven for 15 minutes.

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:

• Saute chopped shallots in olive oil until they soften and begin to caramelize; do not burn.
• Preheat oven to 375°F.
• Cut potatoes in half lengthwise and scoop out soft flesh.
• Mash sweet potatoes in a bowl with cooked shallots, sour cream, salt and pepper.
• Stir in crumbled bacon and grated cheese.
• Fill empty potato shells with mixture.
• Bake at 375F for 45 minutes to one hour, or until potatoes are hot and toasty on top.

SAVORY TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 375°F.
• Wash sweet potato and cut in half lengthwise.
• Place potato halves face down on a foil-covered greased cookie sheet ( i cover the potato halves in foil for more even cooking).
• Bake potatoes for about 30 minutes.
• While the potatoes are baking, saute onions and mushrooms in the olive oil over medium heat until the onions are translucent and the mushrooms give off liquid, about 10 minutes.
• Take potatoes out of oven, carefully scoop the potato out of the skins and mash in a mixing bowl.
• Add onions, mushroom, cayenne, feta, salt and pepper to the mashed sweet potatoes, mixing ingredients together.
• Divide mixture in half and scoop it back into the empty potato skins.
• Bake the potatoes for another 8-10 minutes on 375, broiling for the last minute or two of cooking time if you'd like to crisp the tops of the potatoes slightly.

TWICE BAKED SWEET POTATOES (THE NEELY'S)

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.