SLICED SWEET POTATOES BAKED RECIPES

OVEN-BAKED SWEET POTATOES RECIPE | SOUTHERN LIVING

Oven-Baked Sweet Potatoes Recipe | Southern Living image

This easy recipe is a great way to get sweet potatoes on the table at dinnertime. You're likely to have all the ingredients in your pantry (just four, plus the sweet potatoes!), and they come together with very little active time. It's a reliable weeknight recipe and one that you'll be tempted to break out when sweet potatoes are in peak season—as well as all year round. When selecting the sweet potatoes to use in this recipe, it's important to choose sweet potatoes that are of similar sizes and shapes. This will ensure that they all cook at the same rate. With some small potatoes and some large ones, you're likely to burn the little ones while the bigger ones will come out uncooked in the middle. Also, very round potatoes (those shaped like baseballs) will take longer to cook than potatoes that are more elongated in shape. Enjoy this easy baked sweet potato recipe, and feel free to personalize the toppings to your preferences. The SL Test Kitchen recommends topping the sweet potatoes with chopped chicken or leftover chili to make a satisfying main dish.

Provided by Southern Living

Categories Sweet Potato

Total Time 1 hours 0 minutes

Yield Serves 4 (serving size: 1 sweet potato)

Number Of Ingredients 5

Ingredients

4 (12-oz.) sweet potatoes
1/4 cup salted butter, sliced evenly into 4 pieces
1/4 cup light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

Preheat oven to 425°F. Liberally prick sweet potatoes all over using a fork. Place sweet potatoes on a baking sheet. Bake in preheated oven until very tender, 45 to 55 minutes. Cut a lengthwise slit down the center of each sweet potato. Pull each sweet potato open, and fluff using a fork. Top evenly with butter pieces; sprinkle with sugar, salt, and pepper.

TWICE-BAKED SWEET POTATOES RECIPE | REE DRUMMOND | FOOD ...

Twice-Baked Sweet Potatoes Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 1 hours 45 minutes

Cook Time 20 minutes

Yield 16 servings

Number Of Ingredients 9

Ingredients

8 sweet potatoes
3 tablespoons canola oil
1 stick (8 tablespoons) butter
1 cup chopped crisp-cooked bacon
1 cup sour cream
2 cups grated jack cheese
2 teaspoons chili powder
3 green onions, sliced
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Put the potatoes on a baking sheet and rub them with the oil. Bake until soft, about 1 hour. Let cool enough so you can handle them.
Slice the butter into pats and add to a large bowl. Add the bacon and sour cream.
Cut each potato in half lengthwise and scrape out the insides into the bowl, being careful not to tear the skins. Leave a small rim of potato intact for support. Lay the hollowed-out skins on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, chili powder, green onions and some salt and pepper and mash until smooth. Spoon the filling into the potato skins.
If baking right away, lower the oven temperature to 350 degrees F. Bake until the cheese is melted and the tops are brown, about 15 minutes.
If cooking later, cover the stuffed potato skins with plastic wrap and refrigerate. Bake at 350 degrees F until the cheese is melted and the tops are brown, 15 to 20 minutes.

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