Limed Twice Baked Sweet Potatoes Recipes

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
• Bake in the preheated oven until completely tender, about 35 minutes.
• Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
• Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
• Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
• Bake until heated through and tops have started to brown, 20 to 25 minutes.

Steps:

• Heat oven to 375 degrees.
• Line baking pan or cookie sheet with foil. Spray foil with cooking spray.
• Cut potatoes in half.
• Sprinkle with sea salt and place cut side down on prepared pan.
• Bake 30 minutes or until potato is tender.
• Holding potato in a cooking mitten, scoop out center in put into bowl, leaving a 1/4 inch thick shell.
• Add cheese, cream, sugar, cinnamon and pepper.
• Mash with a potato masher until will blended.
• Sprinkle inside of shells very lightly with sea salt, if desired.
• Spoon potato mixture evenly between 4 shells.
• Bake 8 to 10 minutes or until potatoes are heated throughout.

Steps:

• Saute chopped shallots in olive oil until they soften and begin to caramelize; do not burn.
• Preheat oven to 375°F.
• Cut potatoes in half lengthwise and scoop out soft flesh.
• Mash sweet potatoes in a bowl with cooked shallots, sour cream, salt and pepper.
• Stir in crumbled bacon and grated cheese.
• Fill empty potato shells with mixture.
• Bake at 375F for 45 minutes to one hour, or until potatoes are hot and toasty on top.

Steps:

• Preheat oven to 450F.
• Wash each sweet potato well. Pierce each potato with a knife a couple of times on the top. Double-wrap each potato individually in foil.
• Bake for 45-60 minutes. The potatoes should be completely cooked, but not mushy.
• Carefully unwrap the potatoes and let them cool until you can handle them without gloves.
• Slice the top 1/2" off of each potato. Place the potato flesh in a mixing bowl. Scoop out the "guts" of the potato and add that to the bowl. Make sure to leave enough of the potato behind so that your potato retains its shape.
• Add the spices to the bowl and mix well. Stir in the syrup.
• Stuff the stuffing back into the 'taters.
• Top off with Craisins and 2-3 pecans.
• Toast in a 350F oven for 15 minutes.

Steps:

• Preheat oven to 425, cut yams in half lengthwise and place in baking dish sprayed with Pam. Bake for 35 to 45 minutes or until soft.
• Scoop out insides and mix with everything except marshmallows. Divide marshmallows into small pieces and top potatoes. Bake for 8 minutes more until browned.

Steps:

• Preheat oven to 375 degrees F.
• Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
• Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
• Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.