SAVORY TWICE BAKED SWEET POTATOES RECIPES

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SAVORY TWICE-BAKED SWEET POTATOES RECIPE | MARTHA STEWART



Savory Twice-Baked Sweet Potatoes Recipe | Martha Stewart image

For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 10

3 medium sweet potatoes (1 1/2 to 2 pounds), scrubbed well
4 ounces smoked bacon, sliced
2 tablespoons dark-brown sugar
3 tablespoons unsalted butter, softened
2 small shallots, finely minced
1 teaspoon minced fresh rosemary, plus more for garnish
1 large egg
2 tablespoons heavy cream
2 ounces Gruyere cheese, finely grated, plus more for garnish
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly.
  • Line a rimmed baking sheet with foil; fit with a wire rack. Arrange bacon strips on rack, and sprinkle with brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from oven; let cool slightly, and roughly chop. Set aside.
  • Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary, and cook 1 minute more. Remove from heat, and set aside.
  • Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4-inch border all around potato halves; set halves aside on a baking sheet.
  • Place flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream, and Gruyere. Mix well until combined. Season with salt and pepper.
  • Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves. Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary, and reserved bacon.

SAVORY TWICE BAKED SWEET POTATOES RECIPE - FOOD.COM



Savory Twice Baked Sweet Potatoes Recipe - Food.com image

I was looking for an easy dinner that didn't involve a trip to the grocery store, and this is what I came up with based on what I had lying around. This is a pretty nice way to prepare a sweet potato, if you aren't in the mood for something overly sweet. I paired half of a potato with a large serving of steamed spinach for a light but satisfying vegetarian dinner.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2 stuffed potato halves, 1-2 serving(s)

Number Of Ingredients 8

1 sweet potato
5 -6 white button mushrooms, chopped finely
1 small onion, chopped finely
1 teaspoon olive oil
1/4 teaspoon cayenne pepper
1/4 cup feta cheese
fresh ground pepper
salt

Steps:

  • Preheat oven to 375°F.
  • Wash sweet potato and cut in half lengthwise.
  • Place potato halves face down on a foil-covered greased cookie sheet ( i cover the potato halves in foil for more even cooking).
  • Bake potatoes for about 30 minutes.
  • While the potatoes are baking, saute onions and mushrooms in the olive oil over medium heat until the onions are translucent and the mushrooms give off liquid, about 10 minutes.
  • Take potatoes out of oven, carefully scoop the potato out of the skins and mash in a mixing bowl.
  • Add onions, mushroom, cayenne, feta, salt and pepper to the mashed sweet potatoes, mixing ingredients together.
  • Divide mixture in half and scoop it back into the empty potato skins.
  • Bake the potatoes for another 8-10 minutes on 375, broiling for the last minute or two of cooking time if you'd like to crisp the tops of the potatoes slightly.

Nutrition Facts : Calories 301.2, FatContent 13, SaturatedFatContent 6.3, CholesterolContent 33.4, SodiumContent 496.8, CarbohydrateContent 38, FiberContent 5.9, SugarContent 11.5, ProteinContent 10.8

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