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double baked sweet potatoes
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Rarely have you seen a Thanksgiving table without the
those orange fluffy sweet potatoes. Is it just me or do
you also expect both mashed AND sweet potatoes for
Thanksgiving? Don't know what it is but I have to have a
little of each. Although I love them smothered in
marshmallow I can easily get bored with the same old thing.
I like to keep some of the food items traditional that
people so look forward to like the sweet potato but to
try different ways of preparing them like the other day's
souffle or this DOUBLE BAKED SWEET POTATO variation.
C'mon give it a go. These are great to prepare-ahead too
because you can put it all together up to a day before and
keep on a baking sheet in the fridge. Then just take them out
to allow to get to room temperature (at least 1/2 hr) before
popping them into a 350 degree oven for about 15-20 minutes
just to heat through. That does help with your oven space
juggling on Thanksgiving.
RECIPE: DOUBLE BAKED SWEET POTATOES
6 sweet potatoes (medium sized)
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts
Preheat oven to 400 degrees. Rub skins with oil wrap each
in aluminum foil. Bake in preheated oven for 1 hour, or
until soft when poked in the center. In a large bowl combine
cream cheese, brown sugar, butter, vanilla, salt and pepper.
Slice each baked potato in half lengthwise and scoop flesh
into the creamy mixture. Caution they will be very hot so
this works best using a clean towel to hold the potato.
Mix well and fold in walnuts. Spoon mixture evenly back
into each potato skin and bake for about 10-15 minutes more
at 350 degrees just to heat through.
Yield: 12 Servings
Categories: Potatoes, Side Dishes, Holiday
*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~
SHOPPING FOR SWEET POTATOES:
There are two basic types of sweet potato: Moist (orange-
fleshed) and dry (yellow-fleshed). The sweeter orange-
fleshed sweet potato varieties dominate the U.S. market,
The moist-fleshed potatoes are often called "yams," but
this is a misnomer: The true yam is a large (up to 100
pounds) root vegetable grown in Africa and Asia and rarely
seen in the western world (except in cans). However,
common usage has made the term "yams" acceptable when
referring to sweet potatoes.
Unless your produce market labels sweet potatoes as
being orange- or yellow-fleshed, you may not be sure
exactly what you're getting. Although the orange-fleshed
type tends to be plumper and its skin a little redder
(a hint of the orange flesh below), and the yellow-fleshed
type a little narrower with a tan skin, when they aren't
side by side, it's pretty difficult to judge the difference.
In most instances, you can assume you're getting orange-
fleshed sweet potatoes. If you are actively seeking the
yellow-fleshed, you should ask the produce manager.
Select sweet potatoes that are heavy for their size, and
buy similar-sized potatoes if you plan to cook them whole,
so that the cooking time will be uniform. Choose potatoes
that are smooth, hard, and free of bruises or decay, which
may appear as shriveled or sunken areas or black spots.
Even if cut away, a decayed spot may have already imparted
an unpleasant flavor to the entire potato.
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