Savory Twice Baked Sweet Potato Recipe?

[LizaZ]

I am looking for a recipe for twice baked sweet potatoes. But I want something with more savory flavors that could be used as a main course. No mashmallows, brown sugar, jam, etc. please.

I found a one but it has cottage cheese/ricotta and sage and that doesn't sound real appealing to me. I might have to make up my own recipe, but I'm not really sure what to put with sweet potato. I'm thinking maybe turkey sausage or shredded turkey ham, sliced green onions maybe a little bit of jack cheese?

Anybody know of any recipes or have any ideas?

[LizaZ]

I found a recipe that's not really stuffed or twice baked but they put a vegetarian chili over baked sweet potatoes. I don't make chili very often anymore, but that might be good.

[kittykatstrong]

I love Candied Sweet Potatoes but I did find this recipe on Allrecipes.

http://allrecipes.com/Recipe/Onion-R...es/Detail.aspx

Katy

[LizaZ]

Thank you.

This isn't for Thanksgiving. We can't eat regular potatoes, but we can and do eat a lot of sweet potatoes. I often bake them or make oven fries. If I want them a little sweet I cook them in orange juice.

But I really miss twice baked potatoes. My favorite is diced chicken, broccoli and chees -- DH likes chili and cheese. We were talking one day and I said "I wonder if I could do something with sweet potatoes?" So now I'm trying to figure it out.

I bought 10 pounds of sweet potatoes yesterday -- they were 29 cents a pound. They haven't been under $1 here in a long time. So, I guess I'm going to just experiment and see what I can do.

[dcompton]

If haven't done anything like this - I usually just bake them and use butter and a little garlic. Never sweet. But if I were choosing meat for a topping, I think I would go with pork. Either browned and seasoned (as you like) ground pork, or chopped leftovers from chops or pork loin. Cheese would be nice, maybe a white one like mozz. so it will at least show up!

The recipe someone posted sounds great. I have two butternut squash I need to cook this week and I think I'll try that with them.

[Libby]

I was gonna suggest scoop out the middles and mix with a lil bit of margerine, parmesean and green onions or carmelized onions. If you do this with chili it would be great btwn the hot and sweet . Ground meat with garlic and onions would be great too. OR try this - as out in left field as it sounds - treat it like a regular tater and dress it up like a plained baked. What about mashing the innards with a curry or exotic asian spice?? Experimenting can be fun!

[LizaZ]

Thanks so much Shorty! You got my head going in the right direction. We really shouldn't eat cheese and I only buy it for special occasions, but I couldn't get my head past it. But you gave me several ideas. I made stir-fry last night and I think I can probably do something with the spices I use for that (ginger, cayenne, dry mustard, and soy sauce) -- maybe a little meat and green onions.

Sweet potatoes are so healthy I didn't want to do anything to make them bad for us -- but I couldn't get past that darned cheese. Thanks again for getting me started.

[LizaZ]

I happened on the Louisiana Sweet Potato Commission website today.
http://www.sweetpotato.org/index.php

Lots of recipes. Didn't really find what I was looking for but I did find a burito filling with carmelized onions, cumin and black beans that might be good stuffed back in the tater.

Totally different that what I was looking for but I found a cornbread dressing recipe with yams -- might try that this year. Also found other recipes for soup, dip and a sweet potato salad.

Even with the number of recipes they had many of them were for sweet dishes. I probably don't want to get too used to cooking with sweet potatoes because the price will probably go back over $1 a pound after the holidays and I'll be back to buying four a month.

[ccloudb]

Think this is an old Martha Stewart recipe. Have made it several times and have always enjoyed it. However, I usually add a bit of fresh thyme too. - Carol

SAVORY TWICE-BAKED SWEET POTATOES

3 medium sweet potatoes (1 to 2 pounds), scrubbed well
4 ounces smoked bacon, sliced
2 tablespoons dark-brown sugar
3 tablespoons unsalted butter, softened
2 small shallots, 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

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 ¼ -inch border all around potato halves; place halves on a baking sheet, and set aside.

Place potato 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. For a less formal but equally appealing presentation, you can spoon the filling into the shells instead of piping it in.

Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary and reserved bacon.

Serves 6.