Best Twice Baked Sweet Potatoes With Ricotta Cheese Recipes

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.

TWICE-BAKED SWEET POTATOES WITH SAUSAGE AND RICOTTA

Steps:

• Preheat the oven to 375 degrees F.
• Pierce the sweet potatoes all over with a fork. Bake on a sheet tray until tender, about 1 hour to 1 hour and 20 minutes. Allow the sweet potatoes to cool slightly, then cut them in half and scoop the flesh into a bowl, keeping the skins intact. Set aside the skins on a sheet tray.
• Heat a medium saute pan over medium heat. Add the sausage and cook until browned, about 4 minutes, then add the shallots and allow to soften for about 1 minute. Add the pine nuts and stir to combine, allowing them to be coated in the fat. Stir in the raisins, sage and nutmeg, then remove from the heat. Transfer the mixture to the bowl with the sweet potato flesh and allow to cool completely in the refrigerator, about 1 hour.
• Meanwhile, place the ricotta in a strainer over a bowl and allow to strain for 15 minutes.
• Preheat the oven to 375 degrees F.
• Mix the egg, ricotta, Parmesan and pepper to taste into the filling mixture, being sure to keep the mixture chunky.
• Spoon the mixture into the skins. Bake until the tops are crispy and golden, 35 to 40 minutes. Garnish with fresh herbs if desired.

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.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper.
• Scrub the sweet potatoes, then pierce all over with the tines of a fork. Place the potatoes on the prepared baking sheet. Bake until fork-tender, about 50 minutes to 1 hour 15 minutes, depending upon the size of your potatoes. Remove the sweet potatoes from the oven and let cool slightly.
• While the potatoes bake, cut the cream cheese and butter into a small dice. Let come to room temperature while the potatoes bake (you can also melt the butter if you prefer).
• Once they are cool enough to handle, carefully cut off the top third of the 4 largest sweet potatoes lengthwise so that you have an open sweet potato boat (reserve the 5th, smallest sweet potato). With a spoon, scoop out the potato flesh from the base and transfer it to a food processor fitted with a steel blade. Leave a thin inner layer of sweet potato flesh lining the inside of the base so that it holds its shape. Scrape the flesh away from the cut tops and discard the peels or save for compost. Return the bases to the same baking sheet.
• Split the final, smallest sweet potato in half and scoop all of the flesh into the food processor. Discard the peel or use it for compost (the extra sweet potato flesh will allow you to impressively fill up the bases).
• To the food processor, add the Greek yogurt, salt, cinnamon, nutmeg, black pepper, cayenne pepper, cream cheese, and butter. Process until the ingredients are very well blended and the puree is ultra smooth and light, stopping to scrape down the bowl as needed. Taste and adjust the seasoning as desired. (I add a pinch more salt; if you'd like more of a kick, add a bit more cayenne.)
• Generously mound the sweet potato bases with the filling, piling it high (we are going for presentation here!), then sprinkle the pecans evenly over the top.
• Return the sweet potatoes to the oven and bake for 10 minutes, until the pecans are crisp and the filling is heated through. Enjoy warm.

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.

LOADED TWICE-BAKED SWEET POTATOES

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.

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:

• Heat oven to 425ºF.
• Cut potatoes lengthwise in half; place, cut sides down, on foil-covered rimmed baking sheet. Bake 30 to 35 min. or until tender.
• Scoop out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potato flesh; mash until blended.
• Fill shells with potato mixture; sprinkle with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour.
• When cool enough to handle, halve sweet potatoes lengthwise. Scoop out all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining 2 skins). Place flesh in a food processor, along with 2 tablespoons butter and goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add chives and pulse to combine; spoon into skins.
• In a small bowl, stir together pecans, panko, and 2 tablespoons butter until combined; season with salt and pepper. Sprinkle panko mixture over sweet potatoes. Bake until topping is golden, 10 to 12 minutes.

RICOTTA-STUFFED POTATOES

Steps:

• Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
• Cut each potato in half crosswise; scoop out inside into large bowl, leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, 1/4 cup parsley, the pepper and egg until well blended.
• Increase oven temperature to 400°F. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15x10-inch pan with sides; fill shells with potato mixture.
• Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
• Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
• Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
• Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
• Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
• Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

TWICE-BAKED CREAMY SWEET POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. , When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the cream cheese, sour cream, butter and salt; mix well. Spoon into potato shells., Place on a baking sheet. Sprinkle with brown sugar and cinnamon. Bake, uncovered, at 425° for 12-15 minutes or until heated through and topping is golden brown.

TWICE-BAKED SWEET POTATOES

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.