Brown Butter Twice Baked Sweet Potatoes
Brown Butter Twice Baked Sweet Potatoes might be just the main course you are searching for. This recipe serves 4. One serving contains 717 calories, 17g of protein, and 50g of fat. For $3.57 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, buttermilk, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Pink When. It is a good option if you're following a gluten free and primal diet. 8242 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. Overall, this recipe earns an outstanding spoonacular score of 94%. Similar recipes are Twice Baked Sweet Potatoes {with Brown Sugar & Pecans}, Maple Brown Butter Mashed Sweet Potatoes, and Twice Baked Sweet Potatoes with Brown Sugar, Pecans & Marshmallows.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 75 minutes
Ingredients:
2 very ripe avocados, pitted and skins removed
2 tablespoons buttermilk
4 strips of bacon, cooked until crisp and chopped
1/4 cup fresh parsley, chopped
6 ounces goat's cheese, crumbled
salt and black pepper
1/2 cup sour cream (plain Greek yogurt may be substituted)
4 medium sweet potatoes
6 tablespoons unsalted butter
Equipment:
oven
aluminum foil
frying pan
bowl
baking paper
baking sheet
food processor
blender
Cooking instruction summary:
Preheat your oven to 400 degrees F. Poke your sweet potatoes with a fork and place them directly on the rack of your oven. Place a piece of foil on the rack below to reduce mess. Bake the sweet potatoes for 45-50 minutes or until tender. Times may vary depending on how hot your oven gets.Remove the potatoes from the oven and let stand at room temperature until they are cool enough to handle, about 20-30 minutes. Leave the oven on.While your potatoes are cooling, melt the butter over medium heat. Continue to cook the butter, stirring frequently, until brown bits begin to form on the bottom of the pan, about 5-6 minutes. Pay close attention as the butter can quickly go from brown to burnt in a matter of seconds. Once you see the brown bits forming and a nutty aroma fills the air, pull the butter from the heat immediately. Set aside.Cut the tops off of the sweet potatoes, lengthwise. Scoop the sweet potato flesh into a medium bowl, leaving the skins in tact. To the bowl, add the brown butter, 2 tablespoons of the fresh parsley, 3/4 of the chopped bacon, and 4 ounces of the goats cheese. Sprinkle with salt and black pepper to taste and mash the ingredients together until combined. Scoop the filling back into the sweet potatoes.Place the potatoes on a baking sheet that has been lined with foil or parchment paper. Place them back in the oven to bake for 25 minutes.While your potatoes are baking for a second time, prepare your avocado cream. In the bowl of your food processor or blender, combine the avocados, sour cream and buttermilk. Add a dash of salt and pepper and pulse until completely smooth and creamy.Once your potatoes have baked, remove from oven. Sprinkle on the remaining parsley, bacon and goats cheese. Drizzle with avocado cream and serve immediately.Enjoy!I hope you enjoy this recipe for brown butter twice baked sweet potatoes!
Step by step:
1. Preheat your oven to 400 degrees F. Poke your sweet potatoes with a fork and place them directly on the rack of your oven.
2. Place a piece of foil on the rack below to reduce mess.
3. Bake the sweet potatoes for 45-50 minutes or until tender. Times may vary depending on how hot your oven gets.
4. Remove the potatoes from the oven and let stand at room temperature until they are cool enough to handle, about 20-30 minutes. Leave the oven on.While your potatoes are cooling, melt the butter over medium heat. Continue to cook the butter, stirring frequently, until brown bits begin to form on the bottom of the pan, about 5-6 minutes. Pay close attention as the butter can quickly go from brown to burnt in a matter of seconds. Once you see the brown bits forming and a nutty aroma fills the air, pull the butter from the heat immediately. Set aside.
5. Cut the tops off of the sweet potatoes, lengthwise. Scoop the sweet potato flesh into a medium bowl, leaving the skins in tact. To the bowl, add the brown butter, 2 tablespoons of the fresh parsley, 3/4 of the chopped bacon, and 4 ounces of the goats cheese. Sprinkle with salt and black pepper to taste and mash the ingredients together until combined. Scoop the filling back into the sweet potatoes.
6. Place the potatoes on a baking sheet that has been lined with foil or parchment paper.
7. Place them back in the oven to bake for 25 minutes.While your potatoes are baking for a second time, prepare your avocado cream. In the bowl of your food processor or blender, combine the avocados, sour cream and buttermilk.
8. Add a dash of salt and pepper and pulse until completely smooth and creamy.Once your potatoes have baked, remove from oven. Sprinkle on the remaining parsley, bacon and goats cheese.
9. Drizzle with avocado cream and serve immediately.Enjoy!I hope you enjoy this recipe for brown butter twice baked sweet potatoes!
Nutrition Information:
covered percent of daily need
