Recipe: Appetizing Twice Baked Sweet Potato

Twice Baked Sweet Potato. Sweet and savory Twice Baked Sweet Potatoes - no matter how they're filled or topped, these delicious So when I decided to whip up some Twice-Baked Sweet Potatoes for y'all today and kept going back and forth on how to finish them off, I ultimately went with marshmallows on half of my. These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice. Split potatoes and remove the flesh to a medium sized bowl, reserving skins.

They take the potatoes' natural sweetness and offset it with cozy, bright, and tangy flavors. Stuffed with a zesty broccoli salad and a luscious cashew cream, they're super fresh, healthy, and delicious. Twice-Baked Sweet Potatoes from Barefoot Contessa. You can have Twice Baked Sweet Potato using 11 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Twice Baked Sweet Potato

1. You need 2 of big sweet potato.
2. You need 2 stalks of spring onion (chop finely).
3. It's 2 of cubed unsalted butter.
4. You need 2 of garlic (chopped).
5. You need of Baby spinach.
6. Prepare of Grated cheese (mozzarella/ cheddar).
7. It's of Grated parmesan cheese.
8. It's 2 tbsp of cooking cream.
9. Prepare of Black pepper.
10. You need of Olive oil.
11. Prepare of Salt.

Line a sheet pan with aluminum foil. The potatoes should look like little canoes. Sprinkle the potato shells generously with salt and pepper. Sweet potatoes are baked and the flesh is combined with cream cheese, brown sugar, margarine, vanilla extract and walnuts.

Twice Baked Sweet Potato instructions

1. Preheat oven 180°C / 350°F.
2. Put sweet potato in baking dish, completely coat in oil & bake for 60 mins.
3. Heat up the pan,add butter,minced garlic, baby spinach & chopped spring onion. Stir for 30 seconds.
4. Transfer cooked baby spinach to mixing bowl. Let cool down.
5. Once cool,add the cream, salt,black pepper, grated parmesan cheese.
6. Remove sweet potatoes once cooked..
7. Slice in to half,leave it to cool for 10 mins. Scoop out the flesh, add to mixing bowl together with spinach..
8. Stir the flesh & baby spinach till mix well.
9. Fill the sweet potato skin.
10. Spread the top with grated mozzarella / cheddar cheese.
11. Bake for 15 - 20 mins at 180°C / 350°F.
12. After 15-20 mins, take it out, leave to cool for 10 mins.
13. Transfer to serving dish & spread some chopped parsley.

Rub sweet potato skins with salad oil. I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. Russet potatoes are the best choice for making twice baked potatoes.