Twice Baked Sweet Potatoes With Sage And Pecans Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
• Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.
• Bake until sweet potatoes are heated through, 15 to 20 minutes.

Steps:

• Pierce each potato twice with point of sharp knife to vent steam. Place in single layer in microwave oven. Microwave on High 5 minutes. If potatoes are not cooked through, turn potatoes over and continue microwaving 1 minute at a time until softened. Remove any fully cooked potatoes from microwave while cooking remaining potatoes. Cool potatoes 10 minutes.
• Meanwhile, in small bowl, mix flour, brown sugar, 2 tablespoons butter and the pecans; set aside.
• Heat oven to 350°F. Cut off top 1/3 of each potato. Using spoon, scoop flesh into large bowl, being careful not to tear potato skins; discard potato tops. Add 2 tablespoons butter, half-and-half, pumpkin pie spice and salt to potatoes. Mash potato mixture with potato masher or beat with electric mixer on medium speed until creamy. Spoon potato mixture back into skins. Place filled potatoes in 13x9-inch pan. (Potatoes can be covered and refrigerated at this point up to 8 hours.)
• Sprinkle pecan mixture over tops of potatoes. Bake uncovered 30 to 35 minutes or until topping is brown and potatoes are hot. (If filled potatoes were refrigerated, remove from refrigerator 30 minutes before serving; top and bake as directed.)

Steps:

• Heat oven to 450 degrees. Use a fork to prick holes in sweet potatoes; place them on a baking sheet. Place in oven; bake until fork-tender, about 45 minutes. Remove from oven, and allow to cool slightly. Reduce oven temperature to 375 degrees. Cut sweet potatoes in half. Remove skin from one half, and discard. Place potato flesh in a medium bowl. Use a spoon or melon baller to scoop out inside of the other half, leaving skin intact, and add flesh to bowl.
• Meanwhile, heat a medium saute pan coated with olive-oil cooking spray over medium heat. Add shallots, and saute until translucent, 5 to 6 minutes. Add 1 tablespoon sage, and saute until fragrant, 1 to 2 minutes. Remove from heat, and place in the bowl of a food processor. Add cottage cheese, salt, and pepper, and puree until smooth. Add to sweet potato, and mash with a hand masher until smooth. Spoon mixture back into skins; sprinkle with chopped pecans and remaining teaspoon sage. Place in an 11-by-16-inch baking pan. Return to oven; bake until hot and pecans are toasted, about 20 minutes. Remove from oven; serve.