Best 4 Twice Baked Sweet Potatoes With Leeks And Sausage Recipes

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 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.

TWICE BAKED SWEET POTATOES

Steps:

• Saute chopped shallots in olive oil until they soften and begin to caramelize; do not burn.
• Preheat oven to 375°F.
• Cut potatoes in half lengthwise and scoop out soft flesh.
• Mash sweet potatoes in a bowl with cooked shallots, sour cream, salt and pepper.
• Stir in crumbled bacon and grated cheese.
• Fill empty potato shells with mixture.
• Bake at 375F for 45 minutes to one hour, or until potatoes are hot and toasty on top.