Twice Baked Sweet Potatoes Recipes

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TWICE-BAKED SWEET POTATOES



Twice-Baked Sweet Potatoes image

With the addition of cream cheese, they are very creamy and not overly sweet.

Provided by lepowers

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h45m

Yield 2

Number Of Ingredients 5

2 sweet potatoes, scrubbed and pierced several times with a fork
¼ cup cream cheese, softened
1 tablespoon brown sugar
2 tablespoons chopped pecans
¼ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 65.8 g, Cholesterol 31.9 mg, Fat 15.5 g, Fiber 9.4 g, Protein 7.3 g, SaturatedFat 6.9 g, Sodium 244 mg, Sugar 18.8 g

TWICE-BAKED SWEET POTATOES



Twice-Baked Sweet Potatoes image

Provided by Guy Fieri

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

4 medium-size sweet potatoes
5 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/2 stick unsalted butter
Vegetable oil, for greasing roasting tray
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup chopped pecans

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.

CREAMY TWICE-BAKED SWEET POTATOES



Creamy Twice-Baked Sweet Potatoes image

I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. -Linda Call, Falun, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 2 servings.

Number Of Ingredients 5

2 medium sweet potatoes (about 10 ounces each)
2 ounces cream cheese, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans

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.

Nutrition Facts : Calories 297 calories, Fat 16g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 100mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 4g fiber), Protein 5g protein.

TWICE-BAKED SWEET POTATOES



Twice-Baked Sweet Potatoes image

Serve these colorful sweet potatoes with Pork Roast with Apples and Gremolata as part of your holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 7

5 medium sweet potatoes (about 3 pounds)
4 ounces fresh goat cheese
Coarse salt and ground pepper
3 tablespoons finely chopped fresh chives
1/4 cup chopped pecans
1/4 cup panko (Japanese breadcrumbs)
4 tablespoons unsalted butter, room temperature

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.

Nutrition Facts : Calories 195 g, Fat 12 g, Fiber 3 g, Protein 5 g, SaturatedFat 6 g

TWICE-BAKED SWEET POTATOES



Twice-Baked Sweet Potatoes image

A brown sugar-and-pecan topping adds texture and flavor to smooth, twice-baked sweet potatoes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 9

6 small dark-orange sweet potatoes (5 to 6 oz each)
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter or margarine, softened
1/4 cup chopped pecans
2 tablespoons butter or margarine, softened
2 tablespoons half-and-half
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

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.)

Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 21 g, TransFat 0 g

TWICE BAKED SWEET POTATOES



Twice Baked Sweet Potatoes image

This creamy sweet potato recipe is a huge hit with everyone. A friend served a version of these at a luncheon, and I absolutely loved it. I found some sweet potatoes in my fridge that I hadn't used and decided to try it. Everyone at work flipped over them! They're great with pork chops or steak, too!

Provided by SDELATORE

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h20m

Yield 12

Number Of Ingredients 9

6 sweet potatoes
2 tablespoons salad oil
1 (8 ounce) package cream cheese, softened
⅓ cup brown sugar
2 tablespoons margarine
1 tablespoon vanilla extract
¾ teaspoon salt
½ teaspoon pepper
⅓ cup chopped walnuts

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.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 18.6 g, Cholesterol 20.5 mg, Fat 12.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 5 g, Sodium 246 mg, Sugar 8.4 g

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

EASY TWICE-BAKED SWEET POTATOES



Easy Twice-Baked Sweet Potatoes image

Our take on the beloved mini-marshmallow-topped casserole calls for baking and mashing sweet potatoes, then returning them to their jackets and baking again with pecans and marshmallows. Everyone will adore having their own at Thanksgiving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

14 (each about 8 ounces) sweet potatoes
1/2 cup sour cream
6 tablespoons unsalted butter, room temperature, plus 6 tablespoons cold unsalted butter, cut into 1/4-inch-thick slices
1 3/4 cups packed light-brown sugar
4 teaspoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise

Steps:

  • Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.
  • Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.
  • Reduce oven temperature to 350 degrees. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.

TWICE-BAKED CREAMY SWEET POTATOES



Twice-Baked Creamy Sweet Potatoes image

"Everyone loves twice-baked potatoes but they're even better made with sweet potatoes! The microwave helps turn ordinary potatoes into a dish fit for a holiday." -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 7

2 medium sweet potatoes
2 ounces cream cheese, softened
2 tablespoons sour cream
1 tablespoon butter
1/4 teaspoon salt
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 350 calories, Fat 18g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 441mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 4g fiber), Protein 5g protein.

TWICE-BAKED SWEET POTATO (FOR ONE)



Twice-Baked Sweet Potato (For One) image

A great brunch or side dish idea. I would characterize this dish as elegant, easy to prepare, pleasing in flavor and CHEAP! You could expand the recipe and serve these potatoes to a bunch of guys for a SUPER BOWL or poker party. My wife really loved this version of the venerable and versatile sweet potato.

Provided by Bone Man

Categories     Yam/Sweet Potato

Time 1h15m

Yield 1 serving(s)

Number Of Ingredients 6

1 large sweet potato
3 tablespoons butter, divided
1 tablespoon brown sugar
1/8 teaspoon sugar
1/2 teaspoon olive oil
1/8 teaspoon cinnamon

Steps:

  • Preheat oven to 400-degrees F.
  • Wash the sweet potato and rub it all over with the olive oil. Poke it a couple of times on TOP with a fork so that it doesn't blow up while baking. Do NOT wrap it in aluminum foil! Bake in the oven at 400-degrees F. for about one hour.
  • In a small bowl, melt the butter in the microwave for a few seconds, reserving two slices for topping later, and then blend in the brown sugar.
  • When the potato has baked to the point that the pulp is tender, and after it has cooled a bit, carefully cut out the top and scoop out the pulp into a medium mixing bowl. Save the intact potato skin! Mash the potato pulp with a fork and add in the butter/brown sugar mix.
  • Spoon the potato pulp back into the potato skin and top with the two slices of butter, the sugar, and the cinnamon.
  • Place the potato on a cookie sheet and BROIL on high for about 6 minutes. Watch it carefully so that it doesn't burn the top.
  • Serve hot.

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TWICE BAKED SWEET POTATOES RECIPE - LOVE AND LEMONS
Preheat the oven to 400°F and line a baking sheet with parchment paper. Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Roast for 45 minutes, or until tender. Slice in half and scoop out a tablespoon of mash from each half to make room for the filling, ½ cup total.
From loveandlemons.com
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TWICE-BAKED SWEET POTATOES WITH TOASTED MARSHMALLOWS RECIPE
Press the mini marshmallows onto the mashed sweet potatoes. Bake the potatoes in the center of the oven for 10 to 15 minutes, until heated through. Turn on the broiler and broil for about 1 …
From foodandwine.com
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TWICE-BAKED SWEET POTATOES | BETTER HOMES & GARDENS
Advertisement. Step 2. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell. Place pulp in medium bowl. Set aside shells. Step 3. Using a potato masher or fork, mash potato pulp until smooth. Stir in …
From bhg.com
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TWICE BAKED SWEET POTATOES - DINNER, THEN DESSERT
2018-11-20 Pierce the sweet potatoes with a fork and cook them for 60-75 minutes or until tender when pierced with a fork. Cut off the top ⅓ of the potato lengthwise and scoop out the insides leaving ¼ inch wall thickness of the sweet potato (scrape all you can out of 1 potato we will be discarding it's shell).
From dinnerthendessert.com
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TWICE BAKED SWEET POTATOES - A SPICY PERSPECTIVE
2015-11-10 Instructions. 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.
From aspicyperspective.com
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TWICE BAKED SWEET POTATOES WITH MARSHMALLOWS - AVERIE COOKS
2021-10-18 How to Make Twice Baked Sweet Potatoes. Step 1: Begin by preheating the oven to 425F, line a baking pan with foil, poke holes in the sweet potatoes, and roast them whole for about 1 hour. Step 2: After baking, slice the sweet potatoes in half vertically. Step 3: Using a spoon, scoop out the flesh from all the halved potatoes and place in a ...
From averiecooks.com
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Top Asked Questions

How do you cook twice baked sweet potatoes?
Twice-Baked Sweet Potatoes. Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil. Place the potatoes on the prepared sheet pan and cut a few slits in each potato to allow steam to escape. Bake the potatoes for 50 minutes to 1 hour, until very tender when tested with a skewer. Set aside for 10 minutes,...
How to bake sweet potatoes with cream cheese and butter?
Directions. 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.
How to cook sweet and sour potatoes in the oven?
Directions Preheat the oven to 400 degrees F. Put the potatoes on a baking sheet and rub them with the oil. Bake until soft, about 1 hour. Slice the butter into pats and add to a large bowl. Add the bacon and sour cream. Cut each potato in half lengthwise and scrape out the insides into the bowl, being careful not to tear the skins.
How to cook sweet potatoes and bacon in oven?
Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart. Bake in the preheated oven until completely tender, about 35 minutes. Meanwhile, add bacon to a pan over medium heat.

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