TWICE BAKED SWEET POTATOES RECIPE | ALLRECIPES
This creamy sweet potato recipe is a huge hit with everyone. A friend served a version of these at a luncheon, and I absolutely loved it. I found some sweet potatoes in my fridge that I hadn't used and decided to try it. Everyone at work flipped over them! They're great with pork chops or steak, too!
Provided by SDELATORE
Categories Sweet Potato Side Dishes
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199.9 calories, CarbohydrateContent 18.6 g, CholesterolContent 20.5 mg, FatContent 12.8 g, FiberContent 2.4 g, ProteinContent 3.3 g, SaturatedFatContent 5 g, SodiumContent 246 mg, SugarContent 8.4 g
CREAMY TWICE-BAKED SWEET POTATOES RECIPE: HOW TO MAKE IT
I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. —Linda Call, Falun, Kansas
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.
Nutrition Facts : Calories 297 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 100mg sodium, CarbohydrateContent 36g carbohydrate (18g sugars, FiberContent 4g fiber), ProteinContent 5g protein.
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Reviews 5.0
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Reviews 3.2
Total Time 2 hours
Category vegetarian, dinner party, Sunday lunch, Super Bowl, dinner, side dish
- Preheat oven to 400°. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place potatoes directly on oven racks and bake until potatoes are pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle. Cutting lengthwise, cut a thin layer off the top of each potato. Scoop inside out of each potato leaving a ½” border. Place insides in a large bowl. Keep the potato tops and roast them on the tray as a snack! To bowl with potatoes, add butter, milk, and sour cream and smash until butter is melted in and potatoes are mostly smooth, but with some chunks. Add 1 cup of cheese and green onions and stir until incorporated. Season with salt and pepper. Fill baked potatoes with potato mixture and place on a large baking sheet. Top with remaining ½ cup of cheddar. Bake until cheese is melty and outside is crispy, 15 minutes. Garnish with more green onions before serving. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Working in batches, place potatoes in basket of air fryer and cook on 400° for 40 minutes. Place on a large baking sheet and let cool until cool enough to handle. Cutting lengthwise, cut a thin layer off the top of each potato. Scoop inside out of each potato leaving a ½” border. Place insides in a large bowl. Keep the potato tops and roast them on the tray as a snack! To bowl with potatoes, add butter, milk, and sour cream and smash until butter is melted in and potatoes are mostly smooth, but with some chunks. Add 1 cup of cheese and green onions and stir until incorporated. Season with salt and pepper. Fill baked potatoes with potato mixture and place back in basket of air fryer. Top with remaining ½ cup of cheddar. Cook at 400° until cheese is melty and outside is crispy, 5 minutes. Garnish with more green onions before serving.
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