Best 9 Twice Baked Sweet Potatoes With Leeks And Sausage Recipes

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 WITH LEEKS AND SAUSAGE

Steps:

• Position a rack in the center of the oven and heat the oven to 375°F. Line a heavy-duty rimmed baking sheet with parchment or foil.
• Poke the sweet potatoes a few times with the tip of a knife and arrange them on the baking sheet. Bake until completely tender when pierced in the fattest part with a skewer, 35 to 60 minutes.
• Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, reduce the heat to medium, and cook, breaking it into small bits with the edge of a slotted spoon, until no longer pink, 5 to 6 minutes. Transfer to a plate and set aside.
• Pour off all but 1 Tbs. of the fat and add the butter. When it melts, add the leeks, sage, thyme, and 1-1/2 tsp. salt. Cook, stirring stirring, until the mixture just starts to sizzle. Reduce the heat to low and cook, stirring frequently, until the leeks are very soft and starting to turn golden, 10 to 15 minutes.
• When the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise and gently scoop the flesh into a medium bowl, leaving about 1/8 inch of flesh in the shells. Mash the scooped flesh with a fork or potato masher until smooth. Stir in the sour cream and 1 tsp. salt. Fold the sausage and leeks into the mashed sweet potato and season to taste with salt.
• Position a rack 6 inches from the broiler element and heat the broiler on high. Mound the filling into the potato skins and top with the cheese. Put the potatoes in a 9×13-inch baking dish and broil until the cheese is golden, about 4 minutes. Serve immediately.

LOADED TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
• Bake in the preheated oven until completely tender, about 35 minutes.
• Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
• Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
• Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
• Bake until heated through and tops have started to brown, 20 to 25 minutes.

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 WITH BACON

Steps:

• Preheat oven to 375°. Scrub sweet potatoes; pierce each several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, 1 to 1-1/4 hours. Cool slightly., Cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving thin shells. In a large bowl, mash pulp with butter, salt and pepper; stir in cheese and bacon. Spoon into potato shells., Return to pan. Bake until heated through, 15-20 minutes.

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 WITH LEEKS AND SAUSAGE

Steps:

• Heat the oven to 375 degrees Fahrenheit.
• Prick the sweet potatoes with the tip of a knife; place on a baking sheet.
• Bake for 1 hour, or until completely tender.
• In a medium skillet over medium high heat, crumble the sausage.
• Cook until all trace of pink is gone. It doesn't need to be brown, just cooked through.
• Drain any excess fat and set aside.
• In the same pan, melt the butter over medium low heat.
• Add the leeks, sage, and thyme.
• Cook until the leeks are soft and starting to turn golden.
• Remove the leeks from the pan and set aside with the sausage.
• Cut the sweet potatoes in half lengthwise.
• Carefully scoop the flesh into a mixing bowl, leaving 1/8 inch of flesh around the edge, so the skin will not fall apart when you fill it.
• Place the empty skins on a baking sheet.
• Preheat broiler, placing the rack about 6 inches from the heat.
• Mash the sweet potato flesh until smooth; add the sour cream and kosher salt, mixing to combine.
• Add the sausage and leeks and mix well.
• Taste for seasoning, and add more salt if needed.
• Scoop the sweet potato mixture back into the skins; top with the grated cheese.
• Place in the oven and broil until the cheese starts to brown, about 4 to 5 minutes. Remove from oven.
• Cut each potato in half to make two servings. (If you used small potaotes, you won't need to do this).

CREAMY TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.

TWICE-BAKED SWEET POTATO (FOR ONE)

Steps:

• Preheat oven to 400-degrees F.
• Wash the sweet potato and rub it all over with the olive oil. Poke it a couple of times on TOP with a fork so that it doesn't blow up while baking. Do NOT wrap it in aluminum foil! Bake in the oven at 400-degrees F. for about one hour.
• In a small bowl, melt the butter in the microwave for a few seconds, reserving two slices for topping later, and then blend in the brown sugar.
• When the potato has baked to the point that the pulp is tender, and after it has cooled a bit, carefully cut out the top and scoop out the pulp into a medium mixing bowl. Save the intact potato skin! Mash the potato pulp with a fork and add in the butter/brown sugar mix.
• Spoon the potato pulp back into the potato skin and top with the two slices of butter, the sugar, and the cinnamon.
• Place the potato on a cookie sheet and BROIL on high for about 6 minutes. Watch it carefully so that it doesn't burn the top.
• Serve hot.