Veggie Low Cal Bbq Twice Baked Sweet Potato Recipes

VEGAN TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
• Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.
• Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.
• Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.

BBQ CHICKEN TWICE BAKED SWEET POTATOES RECIPE - (4.3/5)

Steps:

• Preheat oven to 400 degrees and line a baking sheet with foil. Prick the washed sweet potatoes with a fork and place them on the prepared baking sheet. Bake the sweet potatoes for 45 minutes. While the sweet potatoes are baking heat a large skillet over medium heat. Once the skillet is hot add the olive oil, thinly sliced and separated red onion, and 1/4 teaspoon of salt. Saute the onions, stirring them occasionally for about 10-15 minutes or until soft and golden brown in color. When the sweet potatoes are done baking, cool them for a few minutes before cutting them in half lengthwise. Scoop out the flesh, leaving a 1/4 inch border all around the potato. Discard 2 of the potato skins and place the remaining skins back on the foil lined baking sheet. In a large bowl add the sweet potato filling, salt, pepper, chicken broth, and a 1/4 cup of the shredded smoked gouda cheese. Mash everything together with a potato masher until it is mostly smooth. In a medium sized bowl combine the shredded chicken and BBQ sauce, stirring together until it is completely coated. Spoon the sweet potato filling evenly back into the skins. Top with the shredded chicken, caramelized onions, and remaining cheese. Place the potatoes back in the oven and bake for another 10 minutes until the filling is hot and the cheese is melted. Remove the potatoes from the oven and top with more BBQ sauce and cilantro if desired.