Double Baked Sweet Potatoes
I had a huge number of sweet potatoes left over from the deep fry party a few weeks ago. We didn’t even get to sweet potato fries or chips actually which was kind of sad but also indicates the crazy amount of food we had at the party.
So I was left with a few very large sweet potatoes that I didn’t want to go to waste. I figured I would try something a bit different and double bake them like you can do to a normal Russet potato. (See my double baked spiced potatoes for example.)
While those are very savory, salty and delicious, these guys turned out almost like candy. They were sweet, but not too sweet (not sweet potato casserole sweet). These were just sweet enough for me to have no problem munching an entire one by myself.
1) Wash potatoes well and lay them out on a baking sheet. Drizzle with olive oil and add a pinch of salt. Bake at 350 degrees until potatoes are very tender, probably 45-50 minutes.
2) Let potatoes cool for a few minutes until you can handle them, then use a sharp knife to slice off the top of each potato.
3) Use a spoon to scoop out the potato flesh and add it to a bowl. Mix in other filling ingredients (experiment with browned bacon, caramelized onions, sage, rosemary, etc). Stir well to combine.
4) Scoop filling back into potato shells.
5) Sprinkle on grated cheese.
6) Stick under the broiler for a few minutes until cheese is melted and the potato is slightly browned around the edges. You could also bake at 500 degrees but you won’t get the same crispy edges.
7) Serve immediately!
Roasting the potatoes
Step one in this recipe is obviously roasting the potatoes. Wash them off well, stick them on a baking sheet and give them a drizzle of olive oil and a good pinch of salt.
Roast these at 350 degrees until they are really tender, probably about 45-50 minutes depending on the size of your potatoes.
When they come out, let them cool for a few minutes and then use a sharp knife to carve off the top of each potato.
Honestly, if you don’t feel like doing the rest of the dish, you can just stop right here. Add a sprinkle of salt to these and maybe a small pad of butter and they are delicious just like this.
Let’s take them to the next level though.
The Double Baking
Once the potatoes are cool enough to handle (should be okay after 5-6 minutes), use a spoon to scoop out all of the potato goodness.
You have to be a bit gentle with these guys. Sweet potato skins are kind of fragile and you want to try to avoid digging all the way through. If you do cut through the skin though, don’t worry about it. It’ll still come out fine. I did it a few times and all of mine still baked up beautifully.
Don’t forget to scoop the potato out of the tops that you sliced off as well.
Add all of this filling to a bowl with whatever other flavors you are using. Like I said, I kept my version really simple in this case. Just some butter, cream, cayenne, and some salt and pepper.
As I’m writing this though, I can think of all kinds of things that would be awesome mixed in: bacon, sage, rosemary, caramelized onions… you get the idea.
Mix this all together well and carefully scoop it back into the potato shells. Sprinkle on some cheese and you’re ready for the second baking!
Broil would be best
I don’t have a broiler on my oven. It’s tragic really. But I think that the best thing to do would be to stick these under the broiler for just a few minutes. That would reheat the inside a bit (it’s probably already still pretty hot) and also brown the cheese some.
I baked them at 500 degrees for 10 minutes but they didn’t quite get the crispy edges I was hoping for. Don’t get me wrong though… they were still pretty amazing.
Like I said, these are basically adult candies. Slightly sweet, really creamy, and salty to boot!
If you have some sweet potatoes laying around (who doesn’t?) then give these a shot!