Twice Baked Sweet Potatoes On The Light Side Recipes

TWICE BAKED SWEET POTATOES

Steps:

• IN THE OVEN: Heat the oven to 400 degrees. Using a fork, poke holes in sweet potatoes. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place on a baking sheet lined with foil or parchment. Bake in the oven for approximately 50 minutes or until done.
• IN THE AIR FRYER: Prep the potatoes by poking holes using a fork. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place in the basket of the air fryer. Set air fryer temperature to 400 and cook 45 minutes or until fork-tender.
• Once potatoes are cooked, let them cool completely. Using a sharp knife, cut an oval on the top of each potato. Remove top and discard. Scoop out the cooked potato, leaving a wall around the edge of the inside of the potato. Place the scooped cooked potato into a medium-size bowl.
• Add butter, brown sugar, sour cream, salt, and cinnamon to sweet potatoes. Using a hand mixer or potato masher, whip all the ingredients until smooth. Spoon mixture back into each potato.
• Heat oven to 350 degrees. Place stuffed potatoes on a baking sheet and place in oven. Bake for 10 minutes, until hot. If desired, broil for 1 - 2 minutes until golden brown.
• Remove potatoes from the oven, place one pat of butter on each potato and sprinkle on toasted pecans. Enjoy!

TWICE-BAKED SWEET POTATOES

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.

TWICE BAKED SWEET POTATOES

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.

TWICE BAKED SWEET POTATOES

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.

TWICE-BAKED SWEET POTATO (FOR ONE)

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.

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 - 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.