Contest Winning Twice Baked Sweet Potatoes Recipes

CONTEST-WINNING TWICE-BAKED SWEET POTATOES

Steps:

• Pierce potatoes with a fork. Bake at 375° for 40-60 minutes or until tender. Let potatoes stand until cool enough to handle.Cut them in half lengthwise; carefully scoop out pulp, leaving a 1/4-in. shell. , Place pulp in a large bowl. Add orange juice. Melt 3 tablespoons butter; add to pulp and beat until smooth. Stuff the potato shells; place in an ungreased 15x10x1-in. baking pan. , In a small bowl, combine the flour, brown sugar, cinnamon, ginger and mace. Cut in remaining butter until crumbly. Stir in nuts. Sprinkle over potatoes. , Bake at 350° for 20-25 minutes or until golden and heated through.

CONTEST-WINNING SWEET POTATO BAKE

Steps:

• Preheat oven to 400°. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just 10-15 minutes or until tender. Drain. , Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13x9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top. , Bake, uncovered, 20 minutes or until browned. Let stand 15 minutes before serving.

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.

SWEET POTATOES TWICE BAKED

Steps:

• Wash potatoes then blot dry.
• Prick potatoes with a fork to allow steam to escape.
• Rub a light coating of vegetable oil onto potato skins.
• Bake in 375 degree oven until tender, 35 to 45 minutes.
• Cut a thin lengthwise slice from the top of each potato.
• Scoop out inside being careful to leave a thin shell.
• Mash potatoes in a mixing bowl until no lumps remain.
• Add butter, brown sugar, raisins, nuts, drained pineapple and cinnamon.
• Fill potato skins with mixture.
• For the second baking step, increase oven to 400 degrees.
• Place potatoes in an oven-proof dish.
• Bake for about 20 minutes.
• Remove dish from oven.
• Set oven to broil.
• Place several miniature marshmallows on top of each potato, then place under broiler.
• Marshmallows will brown quickly, so observe until marshmallows are soft and slightly brown.
• Place a sheet of aluminum foil on lower rack of oven to catch drippings from potatoes while they are baking.

TWICE BAKED SWEET POTATOES

Steps:

• Pierce potatoes, place on baking sheet and bake at 400° for 60 minutes or until done.
• In medium size bowl, combine the butter and sugar until well blended.
• Gradually stir in pecans, marshmallows and flour until mixture forms loose crumbs.
• Remove potatoes from oven and slash each one lengthwise.
• Gently push ends together to open the slash.
• Stuff opening of each potato with marshmallow mixture.
• Bake at 400° for about 5 minutes or until stuffing is golden brown.
• Be careful not to let marshmallows burn.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees.
• Bake potatoes until just softened, about 1 hour.
• Cool 15 minutes.
• Cut a half inch off of tops of potatoes and scoop out pulp leaving shells intact.
• Mash pulp. Set aside 4 shells and toss out the other two.
• In a small skillet, melt butter.
• 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 parsely.
• In a seperate bowl, mix egg whites at high speed until soft peaks form.
• Gently fold into sweet potato mixture.
• Spoon back into Potato shells.
• Put on baking sheet and bake until filling is just set and tops begin to brown about 15-20 minutes.