Best Twice Baked Bourbon Hazelnut Sweet Potatoes Recipes

TWICE BAKED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Brush the sweet potatoes with oil and roast on a rimmed baking sheet until very tender, 1 to 1 1/2 hours. (You can nuke them in the microwave to speed the roasting time if needed.)
• Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl. It should be soft enough to just fall out of the skin. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
• Add the crème fraiche, 4 tablespoons butter, maple syrup, bourbon, 1 teaspoon cinnamon, 3/4 teaspoon nutmeg, 1 teaspoon salt, and pepper to taste, to the sweet potatoes in the bowl. Using a hand mixer (or immersion blender), puree until smooth.
• Scoop the potato puree back into the bottom halves of the potatoes. Mix the remaining 2 tablespoons of butter and 1/4 teaspoon nutmeg with the panko bread crumbs and chopped nuts. Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes.
• Bake another 15-20 minutes until warmed through and golden on top. *These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes-until warmed through or cheat and rewarm in the microwave.

TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Rice the flesh in a ricer set over a bowl.
• Bring the heavy cream and chipotle puree to a simmer over low heat in a small saucepan. Stir the warm cream, butter, creme fraiche and 1/2 cup of the maple syrup into the sweet potato mixture until combined. Season with salt and pepper, to taste. Spray the baking dish with cooking spray. Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup.

TWICE-BAKED SWEET POTATOES

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.

TWICE-BAKED SWEET POTATOES

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.

SWEET TWICE BAKED SWEET POTATOES

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.

BOURBON SWEET POTATOES

Steps:

• Put sweet potatoes in a large sauce pan.
• Cook over medium heat, stirring frequently until heated through.
• Preheat oven to 350F
• Mash sweet potatoes
• Add sugar, butter, bourbon, vanilla and beat until well blended and smooth.
• Turn into a 2 quart shallow baking dish
• Sprinkle marshmallows on top
• Bake uncovered for 30 minutes or until marshmallows are golden brown.

KENTUCKY BOURBON SWEET POTATOES

Steps:

• Arrange sweet potatoes in an oblong baking dish.
• Combine sugar, butter, bourbon, and vanilla in a large saucepan and heat to a boil.
• As soon as the sauce comes to a boil, pour it over the sweet potatoes.
• Bake at 350 degrees for 30-40 minutes or until sweet potatoes are soft.

CREAMY TWICE-BAKED SWEET POTATOES

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.

TWICE BAKED SWEET POTATOES

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.

TWICE BAKED SWEET POTATOES (THE NEELY'S)

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.

TWICE BAKED SWEET POTATOES

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.