Tuesday, March 31, 2015

Twice Baked Sweet Potatoes

A  twist on the traditional Sweet Potato Casserole!
 
Sweet Potato Casserole is another of our favorite holiday side dishes.  My family still loves it with the streusel topping and, yes, marshmallows.  But, I thought, for this Easter, I'd do something a little different, but still have all their favorite flavors in the sweet potatoes.
 
What also helps make this preparation so quick and easy, is that you can microwave the potatoes first for about 15 minutes. 
 
If you're family or guests have any preference, each potato can be "made to order"...for example, my hubby will love the pecans, but not the marshmallows, while my grandson-in-law can't eat nuts at all!  No problem, we'll just leave the pecans off his potato.
 
You've got to love a recipe that can be customized to please each guest individually, and still be delicious!
 
 
Ingredients:
4 small sweet potatoes
2 tablespoons butter
2 tablespoons milk
1/4 cup light brown sugar
1 egg, beaten
1/2 teaspoon vanilla
Pinch of salt
 
For topping:
 
1/2 cup light brown sugar
1/3 cup flour
3 tablespoons unsalted butter
1/4 to 1/2 cup chopped pecans, to taste
Mini marshmallows (optional)

Preheat oven to 425'F.
 
Prick each sweet potato 3 times with a fork and place on a microwave-safe dish. Microwave on high for 9 to 12 minutes, turning the potatoes over every 3 minutes, until a wooden skewer pokes easily into the potato. (Some of the potatoes may bake faster than the others. Just removed the ones that are done and keep going with the rest, checking every 3 minutes.) Let the cooked potatoes sit for 10 minutes to cool slightly.

To make the topping: Place all of the topping ingredients, except the pecans, into a small bowl. Using your fingers, squish the ingredients together until crumbly.  Add the pecans and mix to combine.  Set aside.

To prepare the potatoes: Preheat the oven to 425 degrees F. Cut each potato in half lengthwise and, using a spoon, scoop out the flesh from the center into a large bowl, making sure to leave about 1/4-inch of the flesh inside of the potato skin. Place each potato skin shell onto a baking sheet that was sprayed with non-stick cooking spray.  Bake the shells for 10 minutes, or until they are slightly dried and firm.

While the shells bake, add butter to the bowl of sweet potato flesh and mash with a potato masher.  Add the rest of the ingredients and stir until combined and fluffy.

Remove the shells from the oven and reduce the temperature to 375'F.   Spoon the filling into the shells (if you don't have enough for all, just discard the remaining shells).  Cover with the topping mixture. Return the baking sheet to the oven and bake until the topping is golden brown, about 20 to 25 minutes. Remove from the oven and allow the potatoes to rest for at least 5 minutes before serving.
 
 
"You call me 'Teacher' and 'Lord,' and rightly so, for that is what I am. Now that I, your Lord and Teacher, have washed your feet, you also should wash one another's feet." - John 13:13-14

No comments:

Post a Comment