LOADED BAKED SWEET POTATO RECIPES

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LOADED BAKED SWEET POTATOES RECIPE - FOOD.COM



Loaded Baked Sweet Potatoes Recipe - Food.com image

This is a heavenly addition to any meal. I usually serve it with steak or any kind of pork. Would also be good as an alternative to candied yams for the holidays.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 5 Potatoes, 5 serving(s)

Number Of Ingredients 5

5 medium sweet potatoes
1/2 cup butter (melted) or 1/2 cup margarine (melted)
3/4 cup brown sugar
1/4 teaspoon cinnamon
1 1/4 cups marshmallow cream

Steps:

  • Wash the sweet potatoes and puncture with a fork then wrap in aluminum foil.
  • Place on baking sheet and bake at 375 degrees for 1 hour.
  • When the potatoes are almost done, melt butter and mix with brown sugar and cinnamon.
  • Remove potatoes from oven and change oven temp to broil.
  • Unwrap potatoes leaving the foil under them to catch any drippings.
  • Slice potatoes down the middle and spoon butter mixture evenly into all 5 potatoes.
  • Top each potato with 1/4 cup marshmallow cream.
  • Place pan in broiler and broil for 1-3 minutes. (watch closely because they can burn easily if forgotten).
  • ENJOY!

Nutrition Facts : Calories 581.8, FatContent 18.6, SaturatedFatContent 11.7, CholesterolContent 48.8, SodiumContent 260.5, CarbohydrateContent 103.2, FiberContent 4, SugarContent 63.7, ProteinContent 2.7

LOADED BAKED SWEET POTATOES RECIPE | MARTHA STEWART



Loaded Baked Sweet Potatoes Recipe | Martha Stewart image

Roasting sweet potatoes directly on the oven rack allows their skins to become extra-crisp. For a variation, try pale-fleshed Japanese sweet potatoes, which have a richer flavor and are in season in November.

Provided by Martha Stewart

Categories     Lunch Recipes

Total Time 1 hours

Prep Time 15 minutes

Number Of Ingredients 7

4 medium sweet potatoes (each 8 to 10 ounces), scrubbed
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
8 ounces broccoli rabe, tough ends trimmed
1 can (15 ounces) cannellini beans, drained and rinsed
1/4 cup sliced pepperoncini, plus brine for drizzling (from a 16-ounce jar)
Flaky salt, such as Maldon, for serving

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Prick potatoes all over with a fork. Rub with 2 tablespoons oil; season with kosher salt. Place directly on top rack, with a parchment-lined rimmed baking sheet on rack below. Roast 45 minutes.
  • Meanwhile, toss broccoli rabe with remaining 1 tablespoon oil; season with kosher salt and pepper. Carefully remove parchment from lower baking sheet; add broccoli rabe in a single layer. Roast, tossing once, until tender and bright green and potatoes are soft and oozing, 15 minutes. Transfer vegetables to a cutting board; let cool slightly, then chop broccoli rabe into bite-size pieces. Split sweet potatoes open; mash lightly with a fork. Top with broccoli rabe, beans, and pepperoncini. Serve, drizzled with oil and brine and sprinkled with flaky salt.

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