Tropical Stuffed Sweet Potatoes In The Microwave Recipes

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STUFFED SWEET POTATOES



Stuffed Sweet Potatoes image

This Peruvian recipe comes from Recipes4us.co.uk. I've not tried it yet, but it reads like my kind of food!

Provided by Mrs B

Categories     Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

4 sweet potatoes
4 ounces cream cheese (100g)
1 egg yolk
1 teaspoon chili powder, plus extra for topping
3 spring onions, chopped (scallions)
salt & freshly ground black pepper
butter

Steps:

  • Preheat the oven to 200C, 400F, gas mark 6.
  • Prick the skins of the sweet potatoes all over with a fork, place on a baking tray (they will ooze a sticky syrup whilst cooking) and bake in the oven for about 45 minutes or until tender.
  • While the potatoes are baking, mix together the cream cheese, egg yolk, chilli powder, spring onions and seasoning in a bowl; towards the end of the cooking time, preheat the grill to hot.
  • When baked, cut the sweet potatoes in half lengthways and, keeping the skins intact, scoop the flesh from the sweet potatoes and add to the cream cheese mixture.
  • Stir all the ingredients together, then stuff the mixture back into the skins.
  • Dot the tops with butter, sprinkle with extra chilli powder then brown potatoes under the hot grill; serve immediately.

Nutrition Facts : Calories 226.8, Fat 10.9, SaturatedFat 5.9, Cholesterol 72.7, Sodium 177.4, Carbohydrate 28.6, Fiber 4.4, Sugar 6.7, Protein 4.6

SPEEDY STUFFED POTATOES



Speedy Stuffed Potatoes image

These potatoes are always a hit when I serve them. I grow the garlic and chives in my own garden.- Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

4 large baking potatoes
3 tablespoons butter, softened
2/3 cup sour cream
1/2 teaspoon minced garlic
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., When cool enough to handle, cut potatoes in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, garlic, salt and pepper. Spoon into potato shells. , Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until heated through.

Nutrition Facts : Calories 212 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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