Recipe ideas come to me at odd moments, usually when I’m not even thinking about food (which, if I’m being honest, isn’t all that often).  The idea for this one came to me on an airplane in the middle of reading a novel.  Pretty random considering the story took place in 1940 Nazi Germany. Anyway, it occurred to me I’d never seen or heard of a recipe for twice baked SWEET potatoes, only russet.  I’ve since done some searching and found many recipes (can’t believe I’d never seen any before) but most of them have more fat than a cheeseburger, with ingredients that just didn’t sound appealing to me (I will never understand adding brown sugar to sweet potatoes, especially when consuming them as an entree not a dessert.  Hello!?! They’re already sweet!).

This recipe has the right combination of sweet, savory, tangy, spicy and salty.  Honestly, it turned out better than I could have hoped.  I was so excited for leftovers today.  It’s a more time consuming meal since baking of the potatoes is required before anything else, but it’s not difficult by any means; just takes some planning ahead.  Note:  I prefer the lighter colored sweet potatoes as opposed to orange yams.  I will be making this again VERY soon!

Twice Baked Sweet Potatoes

Votes: 2 Rating: 5 You: Rate this recipe!

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This recipe calls for the flesh of yukon gold potatoes to be mixed with the sweet potatoes - it cuts down on the sweetness and makes the filling creamier. Be careful when scooping out sweet potatoes to leave a thin layer. Scooping out too much will result in a thin and flimsy skin.

• CourseEntrée

Servings

4-8

Servings 4-8

Twice Baked Sweet Potatoes Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe This recipe calls for the flesh of yukon gold potatoes to be mixed with the sweet potatoes - it cuts down on the sweetness and makes the filling creamier. Be careful when scooping out sweet potatoes to leave a thin layer. Scooping out too much will result in a thin and flimsy skin. CourseEntrée Servings 4-8 Servings 4-8

Ingredients

• 4 sweet potatoes - light colored 3/4-1 lb each
• 3 medium yukon gold potatoes
• 1 whole shallot minced
• 2 cloves garlic minced
• 1 1/2 tsp sea salt
• 1/2 tsp pepper
• 1/2 cup non-dairy milk I used almond
• 2 TBS nutritional yeast
• 1-2 TBS lemon juice juice from half med. lemon
• 2-3 TBS chives chopped
• 1/8 tsp cayenne pepper
• smoked paprika sprinkle on top

Servings:

Units:MetricUS Imperial

Instructions

1. Preheat oven to 400 degrees.
2. Wash/scrub potatoes and poke several times with a fork. Place in heated oven and cook 45-60 minutes (yukons should take 40-45, while sweet potatoes should take an hour). Turn oven down to 375 after removing potatoes.
3. While potatoes are baking, sauté shallots in a dry pan, adding small amounts of water to unstick, and deglaze the pan. Saute until opaque. Add garlic and cook 1 minute. Set aside.
4. Once removed from oven, peel yukon gold potatoes and place in large bowl. Cut sweet potatoes in half, and holding with an oven mit as they will be hot, scoop out sweet potato, leaving a thin layer. Add sweet potato flesh to bowl with yukons. Carefully arrange skins on a cookie sheet.

   
5. Using a potato masher, mash the potatoes and add the shallots and garlic, and the remainder of the ingredients, with the exception of smoked paprika. Test and adjust flavors if necessary (best part of cooking!)

   
6. Scoop approximately 1/3-1/2 cup filling into each potato skin and sprinkle with smoked paprika. Bake for 20 minutes.

   

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