Twice Baked Sweet Potatoes With Sage And Pecans Recipes

TWICE BAKED SWEET POTATOES

Steps:

• IN THE OVEN: Heat the oven to 400 degrees. Using a fork, poke holes in sweet potatoes. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place on a baking sheet lined with foil or parchment. Bake in the oven for approximately 50 minutes or until done.
• IN THE AIR FRYER: Prep the potatoes by poking holes using a fork. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place in the basket of the air fryer. Set air fryer temperature to 400 and cook 45 minutes or until fork-tender.
• Once potatoes are cooked, let them cool completely. Using a sharp knife, cut an oval on the top of each potato. Remove top and discard. Scoop out the cooked potato, leaving a wall around the edge of the inside of the potato. Place the scooped cooked potato into a medium-size bowl.
• Add butter, brown sugar, sour cream, salt, and cinnamon to sweet potatoes. Using a hand mixer or potato masher, whip all the ingredients until smooth. Spoon mixture back into each potato.
• Heat oven to 350 degrees. Place stuffed potatoes on a baking sheet and place in oven. Bake for 10 minutes, until hot. If desired, broil for 1 - 2 minutes until golden brown.
• Remove potatoes from the oven, place one pat of butter on each potato and sprinkle on toasted pecans. Enjoy!

TWICE BAKED SWEET POTATOES WITH SAGE AND PECANS

Steps:

• Heat oven to 450 degrees. Use a fork to prick holes in sweet potatoes; place them on a baking sheet. Place in oven; bake until fork-tender, about 45 minutes. Remove from oven, and allow to cool slightly. Reduce oven temperature to 375 degrees. Cut sweet potatoes in half. Remove skin from one half, and discard. Place potato flesh in a medium bowl. Use a spoon or melon baller to scoop out inside of the other half, leaving skin intact, and add flesh to bowl.
• Meanwhile, heat a medium saute pan coated with olive-oil cooking spray over medium heat. Add shallots, and saute until translucent, 5 to 6 minutes. Add 1 tablespoon sage, and saute until fragrant, 1 to 2 minutes. Remove from heat, and place in the bowl of a food processor. Add cottage cheese, salt, and pepper, and puree until smooth. Add to sweet potato, and mash with a hand masher until smooth. Spoon mixture back into skins; sprinkle with chopped pecans and remaining teaspoon sage. Place in an 11-by-16-inch baking pan. Return to oven; bake until hot and pecans are toasted, about 20 minutes. Remove from oven; serve.

TWICE BAKED SWEET POTATO

Steps:

• Preheat oven to 350°F. Rub outside sweet potatoes with avocado oil (or desired oil). Season with salt and place on baking sheet. Prick each potato with fork several times and bake in oven for 1 hour until soft.
• Remove potatoes from oven and cool slightly. Cut off the top third of each potato and carefully scoop out most of the sweet potato flesh, leaving about half an inch to provide support for the sweet potato.
• Mash sweet potato flesh well. Add butter, milk and cinnamon and stir to combine. Spoon potato mixture back into sweet potato skins and and return to oven and bake for 10 minutes.
• Meanwhile, combine brown sugar, orange juice, and pecans. Spread out on a baking sheet lined with aluminum foil. Bake for 5-6 minutes. Stir, then return to oven for an addition 5-6 minutes. Remove from oven, stir again, and let cool.
• When potatoes are finished, remove from oven and top with pecans. Enjoy!

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 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.

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

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 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.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper.
• Scrub the sweet potatoes, then pierce all over with the tines of a fork. Place the potatoes on the prepared baking sheet. Bake until fork-tender, about 50 minutes to 1 hour 15 minutes, depending upon the size of your potatoes. Remove the sweet potatoes from the oven and let cool slightly.
• While the potatoes bake, cut the cream cheese and butter into a small dice. Let come to room temperature while the potatoes bake (you can also melt the butter if you prefer).
• Once they are cool enough to handle, carefully cut off the top third of the 4 largest sweet potatoes lengthwise so that you have an open sweet potato boat (reserve the 5th, smallest sweet potato). With a spoon, scoop out the potato flesh from the base and transfer it to a food processor fitted with a steel blade. Leave a thin inner layer of sweet potato flesh lining the inside of the base so that it holds its shape. Scrape the flesh away from the cut tops and discard the peels or save for compost. Return the bases to the same baking sheet.
• Split the final, smallest sweet potato in half and scoop all of the flesh into the food processor. Discard the peel or use it for compost (the extra sweet potato flesh will allow you to impressively fill up the bases).
• To the food processor, add the Greek yogurt, salt, cinnamon, nutmeg, black pepper, cayenne pepper, cream cheese, and butter. Process until the ingredients are very well blended and the puree is ultra smooth and light, stopping to scrape down the bowl as needed. Taste and adjust the seasoning as desired. (I add a pinch more salt; if you'd like more of a kick, add a bit more cayenne.)
• Generously mound the sweet potato bases with the filling, piling it high (we are going for presentation here!), then sprinkle the pecans evenly over the top.
• Return the sweet potatoes to the oven and bake for 10 minutes, until the pecans are crisp and the filling is heated through. Enjoy warm.

TWICE-BAKED APPLE-PECAN SWEET POTATOES

Steps:

• Wash sweet potatoes and pierce each one a few times using a sharp knife. Place in a microwave oven and cook for 6 minutes.
• Preheat the oven to 225 degrees F (110 degrees C).
• Carefully remove sweet potatoes from the microwave oven and wrap each in aluminum foil. Place pecans on an oven-proof plate.
• Place sweet potatoes in the back of the preheated oven and pecans in the front. Bake until pecans are toasted, 15 to 30 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Add apple, raisins, and cranberries and cook for 3 minutes. Stir in brown sugar, cinnamon, and nutmeg and cook 1 minute more. Remove from heat.
• Remove sweet potatoes from oven and let sit for 15 to 20 minutes. Leave oven on.
• Cut sweet potatoes in half lengthwise, scoop pulp into a large bowl, and mash using a potato masher. Add apple mixture and stir until blended. Spoon mixture into sweet potato shells and top with pecans. Place onto a baking sheet.
• Bake in the hot oven for 20 to 30 minutes.

TWICE-BAKED SWEET POTATOES

Steps:

• Roast sweet potatoes: Preheat oven to 375 degrees F. Use a fork to prick the skin of each sweet potato several times. Place on a baking sheet lined with parchment paper and roast until tender, 50-60 minutes. (Note: Sweet potatoes can be roasted up to 2 days in advance. Once cooked, cool completely, then place in an airtight container and store in the refrigerator.)
• Bacon-Pecan Streusel: While the sweet potatoes are roasting, make the streusel. In a bowl, add flour and brown sugar and stir to combine. Add the diced butter; use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture develops pea-sized crumbles. Stir in the pecans and bacon. Cover and refrigerate until ready to use. (Note: Bacon-Pecan Streusel can be made up to 2 days in advance. Store in an airtight container in the refrigerator.)
• Filling: When the sweet potatoes are tender, remove from oven (leaving the oven on) and allow them to cool, about 10 minutes. When cool enough to handle, cut each in half lengthwise and carefully spoon out the flesh, leaving the skins intact. Place potato skins back onto the rimmed baking sheet and set aside. (Note: If you cut into the sweet potatoes and find they're not completely cooked, place them in the microwave for 1-2 minutes.)
• In a food processor, combine sweet potato flesh, cream, butter, cinnamon, nutmeg, and salt. Pulse to combine, starting on low; scrape down the sides of the bowl as needed and pulse again at medium, adding more cream (or water) if the mixture is too thick. When the mixture is creamy and smooth, taste, adjust seasoning, and transfer to a bowl.
• Spoon the sweet potato mixture into the hollowed-out skins, just to the top of the shell. Once all the shells have been filled, distribute remaining mixture evenly among the shells. (Note: This can be done up to one day ahead. Cover and store in the refrigerator; bring to room temperature before proceeding.) Sprinkle the streusel evenly on top of each filled shell. Return to the oven and bake, 10 minutes or until the streusel is toasted and lightly browned.
• Remove potatoes from the oven and turn on the broiler; set the rack to 6 inches beneath the heat source. Sprinkle mini marshmallows evenly on top of the potatoes. Just before you are ready to serve them, place the potatoes under the broiler. Broil, keeping a watchful eye to prevent burning, until the marshmallows are brown and toasty, 15-30 seconds. Serve immediately.