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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- For the filling: Preheat the oven to 425 degrees. Line a baking sheet with foil. Place the sweet potatoes on the foil and pierce the tops 2-3 times with a knife. Loosely cover with foil. Roast until very soft, about 50-60 minutes. Uncover and let rest until cool enough to handle. Peel the sweet potatoes, discarding the skin. In a large bowl, combine the roasted sweet potato, butter, cream, light brown sugar, eggs, salt, cinnamon, smoked paprika and cayenne. Mash until smooth (or leave it a little chunky if you like!) Reduce the oven temperature to 375 degrees. Butter a 9x13-inch casserole dish. Place the sweet potato filling in casserole dish and smooth the top. For the topping: In a small bowl, stir together the flour, sugar, cinnamon, and salt. Add the pecans and butter and mix until the mixture is clumpy. Sprinkle 1 cup of marshmallows all over the potato filling. Then top with all of the streusel. Bake at for 25 minutes. Remove from the oven and top with the remaining 1 cup of marshmallows. Return to the oven for 10-15 minutes until the casserole is bubbly around the edges, hot in the middle and the marshmallows on top are golden brown. Let cool for a few minutes before serving.
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