Twice-Baked Smoky Sweet Potatoes

Like a twice-baked potato, this sweet potato version mashes yummy ingredients together and then gets a crusty cheese topping with a surprise ingredient. The results pair well with pork tenderloin, turkey, or ham.

Yield: 6 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 6 medium sweet potatoes (3 1/2 lb.)
  • 1/3 cup butter or margarine
  • 1/2 cup whipping cream, half-and-half, or milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon ground red pepper
  • 1/2 cup crushed amaretti cookies (about 4 cookies)
  • 1/4 teaspoon smoked paprika
  • 3/4 cup grated Parmigiano-Reggiano cheese

Preparation

  1. Scrub potatoes, and prick each potato once. Place on a baking sheet. Bake at 450° for 1 hour or until tender.
  2. When potatoes are cool enough to handle, cut a strip from top of each potato; carefully scoop out potato pulp, leaving 1/8"-thick shells. Set shells aside. Place pulp, butter, and next 4 ingredients in a medium bowl. Mash with a potato masher, or beat at medium speed with an electric mixer until smooth; spoon into potato shells. Cover and chill up to 2 days.
  3. When ready to bake, place stuffed potatoes on a large, round microwave-safe, ovenproof platter, and cover with a paper towel. Microwave potatoes at HIGH 6 minutes or until thoroughly heated.
  4. Combine crushed cookies, 1/4 tsp. paprika, and cheese. Sprinkle over potatoes. Bake at 400° for 6 minutes or until browned.
  5. Note: You can find smoked paprika at specialty grocery stores or spice stores.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Twice-Baked Smoky Sweet Potatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy