Best 2 Savory Twice Baked Sweet Potatoes Recipes

Savory twice baked sweet potatoes are a delightful and versatile dish that can be enjoyed as a main course or a side dish. With their sweet and earthy flavor, these potatoes are a perfect canvas for a variety of savory ingredients. From creamy cheeses and smoky bacon to hearty vegetables and tangy herbs, the possibilities are endless when it comes to creating a twice baked sweet potato recipe that suits your taste. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's a savory twice baked sweet potato recipe out there for you.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY TWICE BAKED SWEET POTATOES

Savory Twice Baked Sweet Potatoes image

These twice baked tubers are both sweet and spicy.

Provided by Andrea

Categories Side Dish Vegetables Sweet Potatoes

Yield 4

Number Of Ingredients 13

Ingredients

6 sweet potatoes
¼ cup butter
1 small onion, minced
1 tablespoon packed brown sugar
¾ tablespoon orange zest
¾ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
⅛ teaspoon ground allspice
¼ cup sour cream
2 tablespoons chopped fresh cilantro
2 egg whites

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.
In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.
In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.
Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 46.5 g, Cholesterol 36.8 mg, Fat 14.7 g, Fiber 6.6 g, Protein 5.9 g, SaturatedFat 9.2 g, Sodium 663.4 mg, Sugar 12.8 g

SAVORY TWICE-BAKED SWEET POTATOES

Savory Twice-Baked Sweet Potatoes image

For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 10

Ingredients

3 medium sweet potatoes (1 1/2 to 2 pounds), scrubbed well
4 ounces smoked bacon, sliced
2 tablespoons dark-brown sugar
3 tablespoons unsalted butter, softened
2 small shallots, finely minced
1 teaspoon minced fresh rosemary, plus more for garnish
1 large egg
2 tablespoons heavy cream
2 ounces Gruyere cheese, finely grated, plus more for garnish
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly.
Line a rimmed baking sheet with foil; fit with a wire rack. Arrange bacon strips on rack, and sprinkle with brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from oven; let cool slightly, and roughly chop. Set aside.
Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary, and cook 1 minute more. Remove from heat, and set aside.
Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4-inch border all around potato halves; set halves aside on a baking sheet.
Place flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream, and Gruyere. Mix well until combined. Season with salt and pepper.
Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves. Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary, and reserved bacon.

Tips:

Choose sweet potatoes that are about the same size so they cook evenly.
Prick the sweet potatoes with a fork before baking to help them cook faster.
Bake the sweet potatoes until they are tender when pierced with a fork, about 1 hour.
Let the sweet potatoes cool slightly before handling them.
Use a sharp knife to cut the sweet potatoes in half lengthwise.
Scoop out the flesh of the sweet potatoes, leaving a 1/2-inch border.
Mash the sweet potato flesh with a fork or potato masher.
Add your desired fillings and seasonings to the mashed sweet potatoes.
Stuff the sweet potato skins with the mashed potato mixture.
Bake the stuffed sweet potatoes until they are heated through, about 20 minutes.
Garnish the sweet potatoes with fresh herbs or crumbled bacon before serving.

Conclusion:

Twice-baked sweet potatoes are a delicious and versatile dish that can be enjoyed as a main course or side dish. They are easy to make and can be customized to your liking. With a variety of fillings and seasonings to choose from, you can create a dish that everyone will enjoy. So next time you are looking for a new and exciting way to serve sweet potatoes, give twice-baked sweet potatoes a try!