Introduction:
Twice Baked Sweet Potatoes are a mouthwatering side dish that brings a new level of depth and flavor to the table. This comforting recipe transforms the simple sweet potato into a rich, creamy delight with a perfectly crisp outer shell. Originating from the heart of Southern cuisine in the United States, this dish has gained popularity for its versatility and satisfying taste. Whether you’re serving them alongside a roasted chicken or as a standalone vegetarian meal, Twice Baked Sweet Potatoes will steal the show with their irresistible flavor and texture.
Ingredients:
For this recipe, you’ll need the following ingredients to create the ultimate Twice Baked Sweet Potatoes:
4 medium-sized sweet potatoes
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup sour cream or Greek yogurt (for a tangy twist)
1/2 cup shredded cheddar cheese (or your choice of cheese)
1/4 cup milk (or a non-dairy alternative)
1/4 cup butter
1/4 teaspoon ground cinnamon (optional, for added warmth)
1/4 teaspoon garlic powder
Fresh herbs for garnish (such as parsley or chives)
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly, then pat them dry.
Bake the Sweet Potatoes: Use a fork to prick each sweet potato a few times. Rub them with olive oil and season lightly with salt and pepper. Place them directly on the oven rack or on a baking sheet lined with foil. Bake for 45-60 minutes, or until the sweet potatoes are soft and easily pierced with a fork.
Prepare the Filling: While the sweet potatoes are baking, prepare the filling. In a bowl, mix together sour cream (or Greek yogurt), shredded cheese, milk, butter, garlic powder, cinnamon (optional), and a pinch of salt and pepper. Stir until smooth and well combined.
Scoop and Mash: Once the sweet potatoes are done, remove them from the oven and allow them to cool for a few minutes. Cut them in half lengthwise and carefully scoop out the flesh, leaving about 1/4 inch around the edges to create a sturdy shell. Mash the scooped-out flesh in a bowl until smooth.
Mix the Filling: Combine the mashed sweet potato flesh with the creamy filling mixture. Stir until everything is well incorporated.
Refill the Potatoes: Spoon the mashed filling back into the sweet potato shells, evenly distributing the mixture among the potatoes.
Final Bake: Place the filled sweet potatoes back on the baking sheet and bake for an additional 10-15 minutes, or until the tops are golden and slightly crispy.
Serve: Garnish with fresh herbs like chopped parsley or chives, and enjoy your perfectly baked, twice-baked sweet potatoes!
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