Triple Stuffed Sweet Potatoes Recipes

TRIPLE-STUFFED SWEET POTATOES

Steps:

• Preheat oven to 425°. Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 12-14 minutes or until tender, turning once., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Place potato shells in a 15x10x1-in. baking pan., In a large bowl, mash pulp with butter, brown sugar, salt and pepper; stir in cranberry sauce. Fold in turkey, marshmallows and pecans; spoon into shells. Sprinkle with coconut. Bake 8-10 minutes or until heated through.

GRILLED STUFFED SWEET POTATOES

Steps:

• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and leave the remaining burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. Replenish the charcoal as needed. (Be sure to consult the grill manufacturer's guide for best results.)
• Grill the sweet potatoes until cooked through but still holding their shape, about 50 minutes. Let cool until they can be handled, about 15 minutes.
• Meanwhile, put the butter in a small skillet over medium-high heat and cook, swirling often, until it melts and turns golden brown, about 4 minutes.
• Cut the potatoes in half and scoop the flesh into a large bowl; keep the skins intact. Add the brown butter, cream, sugar, vanilla and 1/2 teaspoon salt to the flesh and mash with a potato masher until smooth.
• Put the potato skins in a grill basket, spoon the filling back into the skins and top each with 2 marshmallows. Do not put the basket lid back on the grill basket. Put the grill basket on the grill, cover the grill and cook until the filling is hot and bubbling around the edges and the marshmallows are golden, about 10 minutes. Let cool about 5 minutes before serving.

STUFFED SOUTHWESTERN SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
• Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
• In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.

STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place sweet potatoes on a baking sheet.
• Bake sweet potatoes in the preheated oven until tender, 60 to 70 minutes. Remove from the oven and let cool. Leave oven on.
• Slice cooled potatoes in half lengthwise and remove potato meat, being careful not to ruin the shells. Place potato meat into a large bowl and mash. Add butter, honey, and salt; mix until well combined. Stir in drained pineapple. Spoon mixture back into the empty shells.
• Bake until heated through, about 15 minutes.
• Meanwhile, combine maple syrup and brown sugar in a small saucepan over medium heat. Cook until sugar melts, 3 to 5 minutes.
• Remove potatoes from the oven and drizzle with warm syrup.

STUFFED SWEET POTATOES

Steps:

• Bake sweet potato in a 375°F. oven until tender, about 1 hour. Cut thin slice from the top of each potato, lengthwise, and carefully scoop out the insides. Mash. Sauté mushrooms in 4 tablespoons butter. Add to potatoes. Add remaining ingredients except butter. Mix well. Stuff potato skins with the mixture. Dot with remaining butter. Bake in 375°F. oven until brown--about 20 minutes. (This may be baked in a greased casserole instead of the potato skins if desired.)

STUFFED BAKED SWEET POTATOES WITH PECANS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
• Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
• Return the stuffed potato skins to the oven; bake another 12 minutes.