Side Essentials Twice Baked Sweet Potato Heaven Recipes

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 SWEET POTATOES

Steps:

• Line oven floor with aluminum foil, preheat oven to 400°F, and set the rack to middle position. Wash sweet potatoes well. Poke 3 holes in each sweet potato using skewer or knife. Place directly on oven rack and roast until knife inserted in potato shows no resistance, 30 to 45 minutes. Remove potatoes to cooling rack set over rimmed baking sheet until cool enough to handle.
• Cut each potato in half lengthwise and use paring knife to cut out flesh, leaving about a 1/4" layer of flesh still attached to skins. Scoop the sweet potato flesh into bowl. Sprinkle skins and remaining flesh with 1/2 teaspoon salt.
• Add 1 1/2 cups of cheese, butter, sour cream, nutmeg, pepper, and 1/2 teaspoon salt to scooped flesh and mash to combine.
• Place scooped-out potatoes on rimmed baking sheet. Put 1/8 of stuffing in each potato half and top evenly with remaining cheese. Return to the oven and bake until the cheese is melted and beginning to brown, and the potatoes are hot, about 10 minutes longer. Transfer to plate and serve immediately.

TWICE BAKED SWEET POTATOES FROM SMITHFIELD®

Steps:

• Bake sweet potatoes for 40-50 minutes at 350 degrees F.
• Cut off top 1/3 of potato and scoop out flesh, leaving 1/4 inch in shell.
• Mix potato with butter, cream, 2 tbsp brown sugar, nutmeg, salt and pepper and spoon back into reserved potato shells.
• Top each with 1 strip bacon cut into pieces, 1 tablespoon marshmallow creme, and then sprinkle all with remaining brown sugar.
• Broil for 3-5 minutes or until marshmallow creme is toasty brown.
• Serve hot!

TWICE BAKED SWEET POTATOES - ON THE LIGHT SIDE!

Steps:

• Preheat oven to 425, cut yams in half lengthwise and place in baking dish sprayed with Pam. Bake for 35 to 45 minutes or until soft.
• Scoop out insides and mix with everything except marshmallows. Divide marshmallows into small pieces and top potatoes. Bake for 8 minutes more until browned.