Best Twice Baked Sweet Potatoes With Sausage And Ricotta Recipes

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TWICE BAKED SWEET POTATOES WITH RICOTTA CHEESE



Twice Baked Sweet Potatoes with Ricotta Cheese image

A tasty, savory version of twice baked sweet potatoes.

Provided by frank11

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h

Yield 6

Number Of Ingredients 10

3 medium sweet potatoes
1 teaspoon olive oil
2 shallots, finely chopped
½ cup fat-free ricotta cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground ginger
1 tablespoon brown sugar
¼ cup grated Parmesan cheese
2 ½ tablespoons chopped fresh sage

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
  • Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
  • Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
  • Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
  • Bake until heated through, about 30 minutes.

Nutrition Facts : Calories 161.3 calories, Carbohydrate 29.9 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 247.4 mg, Sugar 8.2 g

TWICE-BAKED SWEET POTATOES



Twice-Baked Sweet Potatoes image

Provided by Guy Fieri

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

4 medium-size sweet potatoes
5 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/2 stick unsalted butter
Vegetable oil, for greasing roasting tray
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup chopped pecans

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



Twice Baked Sweet Potatoes image

These easy twice baked sweet potatoes are creamy and fluffy with a crunchy pecan top. Sweet and savory, they are more healthy than most!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 1h35m

Number Of Ingredients 10

5 small/medium sweet potatoes (about 8 to 10 ounces each)
2 ounces reduced fat cream cheese
2 ounces unsalted butter
1 (5-ounce) container vanilla nonfat Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 ground black pepper
1/8 teaspoon cayenne pepper
1/3 cup chopped untoasted (raw) pecans

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.

Nutrition Facts : ServingSize 1 (of 4) potatoes, Calories 363 kcal, Carbohydrate 40 g, Protein 7 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 39 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 10 g

TWICE-BAKED SWEET POTATOES



Twice-Baked Sweet Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h45m

Yield 16 servings

Number Of Ingredients 9

8 sweet potatoes
3 tablespoons canola oil
1 stick (8 tablespoons) butter
1 cup chopped crisp-cooked bacon
1 cup sour cream
2 cups grated jack cheese
2 teaspoons chili powder
3 green onions, sliced
Kosher salt and freshly ground black pepper

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



Twice Baked Sweet Potatoes image

These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 8

6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

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.

Nutrition Facts : Calories 257 calorie, Fat 14 grams, SaturatedFat 8.5 grams, Cholesterol 41 milligrams, Sodium 250 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams

NEELY'S TWICE BAKED POTATOES



Neely's Twice Baked Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 10

4 (3/4-pound) russet potatoes, scrubbed
3 tablespoons olive oil, divided
Kosher salt and freshly cracked black pepper
1 tablespoon butter, plus extra for serving, softened
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 bunch Swiss chard, stems discarded and leaves finely chopped
1/2 cup part-skim ricotta cheese
1/2 cup shredded smoked mozzarella, plus extra for topping
1/4 cup grated Parmesan, plus extra for topping

Steps:

  • Preheat the oven to 400 degrees F.
  • Pierce around the potatoes with a fork and put them on a sheet tray. Drizzle with 2 tablespoons olive oil and season, to taste, with salt and black pepper. Slide them onto the center rack in the oven and bake for 1 hour, then let them cool slightly.
  • Using a paring knife, slice the potatoes lengthwise and scoop the flesh into a large mixing bowl. Make sure to leave a 1/2-inch thick wall of flesh along the inside of the skin.
  • In a heavy-bottomed skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Once warm, saute the garlic and red pepper flakes until fragrant, about 1 minute. Add the Swiss chard leaves and continue sauteing until they are soft and tender and all liquid has been evaporated. Adjust the seasonings with salt and pepper, then transfer the vegetables to a bowl.
  • Stir the ricotta cheese, mozzarella and Parmesan into the potatoes and season with salt and pepper, to taste. Mash until the filling is creamy, then fold in the Swiss chard.
  • Using a small spoon, scoop the filling back into the potatoes and pat down the mound so it is secure. Sprinkle more mozzarella and Parmesan over the tops of the potatoes and set them onto a baking sheet. Bake them once more to heat through and to melt the cheese, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter. Serve with softened butter, if desired.

TWICE BAKED SWEET POTATOES



Twice Baked Sweet Potatoes image

This creamy sweet potato recipe is a huge hit with everyone. A friend served a version of these at a luncheon, and I absolutely loved it. I found some sweet potatoes in my fridge that I hadn't used and decided to try it. Everyone at work flipped over them! They're great with pork chops or steak, too!

Provided by SDELATORE

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h20m

Yield 12

Number Of Ingredients 9

6 sweet potatoes
2 tablespoons salad oil
1 (8 ounce) package cream cheese, softened
⅓ cup brown sugar
2 tablespoons margarine
1 tablespoon vanilla extract
¾ teaspoon salt
½ teaspoon pepper
⅓ cup chopped walnuts

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.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 18.6 g, Cholesterol 20.5 mg, Fat 12.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 5 g, Sodium 246 mg, Sugar 8.4 g

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