TWICE BAKED SWEET POTATOES RECIPE RECIPES

TWICE BAKED SWEET POTATOES RECIPE | ALLRECIPES

Twice Baked Sweet Potatoes Recipe | Allrecipes image

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

Ingredients

6 sweet potatoes
2 tablespoons salad oil
1 (8 ounce) package cream cheese, softened
⅓ cup brown sugar
2 tablespoons margarine
1 tablespoon vanilla extract
¾ teaspoon salt
½ teaspoon pepper
⅓ cup chopped walnuts

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

TWICE-BAKED SWEET POTATOES RECIPE | GUY FIERI | FOOD NETWORK

Twice-Baked Sweet Potatoes Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories side-dish

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 medium-size sweet potatoes
5 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/2 stick unsalted butter
Vegetable oil, for greasing roasting tray
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup chopped pecans

Steps:

Preheat the oven to 375 degrees F.
Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.

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