Twice Baked Sweet Potatoes
Twice baked sweet potatoes are the perfect thanksgiving side dish , featuring a smooth , creamy filling and a topping of either toasty marshmallow or crunchy pecan streusel .This is one of my favorite recipes for twice baked sweet potatoes .That's great news if you 're on a tight budget because they're quite inexpensive to buy and enjoy . These sweet roots are full of vitamins A , C , Potassium and calcium . They're quite the super food for their health benefits and they're hard to dislike with their rich sweetness .
Ingredients
6 small dark orange sweet potatoes
2 tablespoon all purpose flour
2 tablespoon packed brown sugar
2 tablespoon butter or margarine , softened
1/4 cup chopped pecans
2 tablespoon butter or margarine , softened
2 tablespoon half-and half
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
method
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 360 degrees .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 tablespoon 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 fillet potatoes in 13 -9 inch pan. (Potatoes can be covered and refrigerated at this point up to 8 hours ).
Sprinkle pecan mixture over tops of potatoes .Bake uncovered 30-35 minutes or until topping is brown and potatoes are hot .If fillet potatoes were refrigerated , remove from refrigerator 30 minutes before serving , top and bake as directed .
Bake sweet potato tips:
Don't coat the sweet potatoes in or wrap them in foil -
This is often required in baked sweet potato recipes , but it is time -consuming and not necessary , that helps the skin separate from the sweet potato flesh , making it easier to peel and eat after baking .
Prick the sweet potatoes with a fork before baking-
This improves the texture and helps the sweet potato separate from the skin .
Place a sheet of foil over the bottom of the oven .This catches any syrup that may drip from the sweet potatoes .Don't worry sweet potato juice isn't going to gush out and dirty your oven , there are just a few drips that turn into charcoal in the foil .
Don't place the sweet potatoes on a baking sheet , put them directly on the oven rack -The baking sheet to be unnecessary .
Leave the sweet potatoes in the oven after turning off the oven.
The residual heat continues to cook the sweet potatoes without burning them, so they get exceptionally tender and moist .
Ingredients
6 small dark orange sweet potatoes
2 tablespoon all purpose flour
2 tablespoon packed brown sugar
2 tablespoon butter or margarine , softened
1/4 cup chopped pecans
2 tablespoon butter or margarine , softened
2 tablespoon half-and half
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
method
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 360 degrees .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 tablespoon 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 fillet potatoes in 13 -9 inch pan. (Potatoes can be covered and refrigerated at this point up to 8 hours ).
Sprinkle pecan mixture over tops of potatoes .Bake uncovered 30-35 minutes or until topping is brown and potatoes are hot .If fillet potatoes were refrigerated , remove from refrigerator 30 minutes before serving , top and bake as directed .
Bake sweet potato tips:
Don't coat the sweet potatoes in or wrap them in foil -
This is often required in baked sweet potato recipes , but it is time -consuming and not necessary , that helps the skin separate from the sweet potato flesh , making it easier to peel and eat after baking .
Prick the sweet potatoes with a fork before baking-
This improves the texture and helps the sweet potato separate from the skin .
Place a sheet of foil over the bottom of the oven .This catches any syrup that may drip from the sweet potatoes .Don't worry sweet potato juice isn't going to gush out and dirty your oven , there are just a few drips that turn into charcoal in the foil .
Don't place the sweet potatoes on a baking sheet , put them directly on the oven rack -The baking sheet to be unnecessary .
Leave the sweet potatoes in the oven after turning off the oven.
The residual heat continues to cook the sweet potatoes without burning them, so they get exceptionally tender and moist .
