Twice Baked Sweet Potatoes With Sage And Pecans Recipes

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.

TWICE-BAKED SWEET POTATOES

Steps:

• Pierce each potato twice with point of sharp knife to vent steam. Place in single layer in microwave oven. Microwave on High 5 minutes. If potatoes are not cooked through, turn potatoes over and continue microwaving 1 minute at a time until softened. Remove any fully cooked potatoes from microwave while cooking remaining potatoes. Cool potatoes 10 minutes.
• Meanwhile, in small bowl, mix flour, brown sugar, 2 tablespoons butter and the pecans; set aside.
• Heat oven to 350°F. Cut off top 1/3 of each potato. Using spoon, scoop flesh into large bowl, being careful not to tear potato skins; discard potato tops. Add 2 tablespoons butter, half-and-half, pumpkin pie spice and salt to potatoes. Mash potato mixture with potato masher or beat with electric mixer on medium speed until creamy. Spoon potato mixture back into skins. Place filled potatoes in 13x9-inch pan. (Potatoes can be covered and refrigerated at this point up to 8 hours.)
• Sprinkle pecan mixture over tops of potatoes. Bake uncovered 30 to 35 minutes or until topping is brown and potatoes are hot. (If filled potatoes were refrigerated, remove from refrigerator 30 minutes before serving; top and bake as directed.)

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 SWEET POTATOES WITH CARAMELIZED SHALLOTS AND SAGE

Steps:

• Heat oven to 400°F. Line cookie sheet with foil; set aside.
• Place sweet potatoes on oven rack. Bake 1 hour or until soft. Cool potatoes 20 to 30 minute before handling. Reduce oven temperature to 375°F.
• Cut potatoes in half lengthwise. Scoop out flesh into large bowl; reserve potato skins on cookie sheet. Add Parmesan and sage to potato flesh; stir to combine.
• Heat 8-inch skillet over medium heat. Add shallot; cook 3 to 4 minutes, stirring occasionally, until shallot begins to brown. Add 1 tablespoon of the broth; stir vigorously. Cover; cook 2 minutes. Uncover; add remaining tablespoon broth. Cover; cook 2 minutes longer.
• Add shallot to potato mixture; stir to combine. Season to taste with salt and pepper. Divide mixture evenly among potato skins.
• Bake 20 minutes or until thoroughly heated. Serve immediately garnished with additional grated Parmesan cheese and sage leaves.