twice baked sweet potatoes
If you have approximately 45 minutes to spend in the kitchen, twice baked sweet potatoes might be a great lacto ovo vegetarian recipe to try. This recipe serves 10. One portion of this dish contains roughly 3g of protein, 15g of fat, and a total of 257 calories. For 61 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from The Cookie Rookie requires dark brown sugar, flour, unsalted butter, and salt. 1934 people have made this recipe and would make it again. It works well as a side dish. With a spoonacular score of 50%, this dish is pretty good. Try Baked Sweet Potatoes Topped with Chicken Apple Sausage and Apples and Baked Potatoes Topped with Creamed Chicken, Twice-Baked Sweet Potatoes, and Twice Baked Sweet Potatoes for similar recipes.
Servings: 10
Ingredients:
¼ cup dark brown sugar
½ cup all-purpose flour
¼ cup granulated sugar
1 tsp. ground cinnamon
¼ cup dry oatmeal
1 tsp. orange zest, packed
¾ cup Pecan Halves, chopped
¼ tsp. salt
¾ tsp. salt, divided in two bowls
5 large sweet potatoes (try to get potatoes that are all similar size. they will bake more evenly and be done at the same time that way)
½ cup melted unsalted butter, divided in two bowls
Equipment:
oven
baking sheet
bowl
Cooking instruction summary:
bake sweet potatoes (here is a great recipe on how to bake the perfect sweet potato: http://www.thefreckledfoodie.com/how-to-bake-a-perfect-sweet-potato/)while the potatoes are in the oven, combine the pecans, flour, sugars, oatmeal, cinnamon and ¼ tsp. salt. Stir to blend. Mix in ¼ cup butter. The topping should form sandy clumps. Refrigerate.after potatoes are baked, slice the potatoes in half lengthwise and scoop out some of the flesh inside. be sure to leave at least ¼ inch insides in tact, to keep the form of the potato. Arrange the halves on a baking sheet.In a medium bowl, combine the sweet potato filling with the remaining ¼ cup butter, orange zest and ½ tsp. salt. Spoon the filling back into each potato halftop with the topping mixture. Place the tray in the center of the oven and bake at 375F until the topping browns, 15-20 minutes. cut in half if desired. Serve immediately.
Step by step:
1. bake sweet potatoes (here is a great recipe on how to bake the perfect sweet potato: http://www.thefreckledfoodie.com/how-to-bake-a-perfect-sweet-potato/)while the potatoes are in the oven, combine the pecans, flour, sugars, oatmeal, cinnamon and ¼ tsp. salt. Stir to blend.
2. Mix in ¼ cup butter. The topping should form sandy clumps. Refrigerate.after potatoes are baked, slice the potatoes in half lengthwise and scoop out some of the flesh inside. be sure to leave at least ¼ inch insides in tact, to keep the form of the potato. Arrange the halves on a baking sheet.In a medium bowl, combine the sweet potato filling with the remaining ¼ cup butter, orange zest and ½ tsp. salt. Spoon the filling back into each potato halftop with the topping mixture.
3. Place the tray in the center of the oven and bake at 375F until the topping browns, 15-20 minutes. cut in half if desired.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
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