f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Twice Baked Sweet Potatoes http://www.freesearchenginesubmission.infoher-libido.com

Friday, November 13, 2015

Twice Baked Sweet Potatoes

Sweet potato casserole is a tradition in many households at this time of year.  It can be full of processed sugar and fat.  The taste of the sweet potatoes themselves is sometimes lost.  Twice Baked Sweet Potatoes are the perfect alternative.  You get the true flavor of the sweet potato along with all its vitamins and antioxidant benefits.  It also isn't as much work as a casserole!  In the recipe below I used sweet potatoes approximately 7" long and 3 1/2" in diameter.  The amounts I give are for each potato.  Remember with a potato this size a serving would be a forth of the potato, not a whole potato.  Try these for yourself and I am sure you will want these to be your new tradition.  Pin it for use in the coming weeks!

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Twice Baked Sweet Potatoes

Sweet potatoes, unpeeled, scrubbed clean (figure 1/4 to 1/2 per person)
2 tbsp. sorghum molasses per potato
1/4 tsp. pumpkin pie spice per potato
1/4 tsp. salt per potato
1 tbsp. butter, melted per potato
1/4 cup chopped pecans, toasted, per potato

Pick the sweet potatoes with a fork three or four times on different sides.  Place them in a swallow baking dish or on a sheet pan.  Bake in a 350 degree preheated oven for 60 to 90 minutes (it depends on the size of the potatoes) or until the flesh gives under gentle pressure.  Remove from the oven and allow to cool.  Slice the potatoes in half lengthwise.  Scoop out the center of the potatoes leaving an 1/4" shell.  Place the potato flesh in a bowl and add the sorghum, pumpkin pie spice, butter and salt.  Beat at low speed with an electric mixer till ingredients are blended together.  Fold in the pecans.  Spoon the mixture back into the shells.  This portion can be completed a few days in advance.  Refrigerate in an airtight container until ready to bake or continue on.

Place the potatoes in a shallow baking dish or on a sheet pan.  Cover with foil.  Bake in a preheated oven at 350 degrees for 20 minutes.  Remove foil sprinkle the top of the potatoes with addition chopped pecans.  Bake for an addition 15 to 20 minutes or until completely heated through.

These are a great addition to your fall and winter menus.  I know you will enjoy them.  Have fun in the kitchen everyone!

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