Tuesday, March 31, 2015

Twice-Baked Sweet Potatoes

In my opinion, these look pretty cool but putting them back into the skins does nothing for the flavour and is kind of fussy work.  I bet they would be every bit as good served from a casserole dish.  Delicious!!

Makes 5 servings

4 medium sweet potatoes
olive oil
1/4 cup sour cream
2 tablespoons butter, softened
2 teaspoons brown sugar
2 teaspoons fresh lime juice
1/2 teaspoon paprika (smokey, not sweet)
1/2 teaspoon Sriracha (hot sauce, optional)
salt and fresh ground black pepper, to taste
1/4 cup coarsely chopped fresh cilantro
2 limes, sliced into wedges

Preheat oven to 400F.

Spray baking sheet with nonstick spray or olive oil.

Slice sweet potatoes crosswise into halves. Rub sweet potatoes with olive oil.

Roast potatoes until they can be easily pierced with a fork, about 45 minutes, turning once during cooking.

Remove from oven and set on a rack to cool. Once cool, scoop most of the flesh from each potato into a medium-size bowl.

Combine potato flesh with all of the remaining ingredients, except the green onions, until smooth. Stuff potatoes.

Bake the stuffed potatoes for 25 minutes or until golden and heated. Serve with sour cream, cilantro and lime wedges.

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