The Painted Apron

Take-out Tuesday, Twice Baked Sweet Potatoes

Posted by the Painted Apron on July 23, 2013 · 7 Comments 

Tuesdays I usually work in my studio all day and I have no time or energy to fix dinner, but I always want something satisfying.  Sometimes in the middle of summer I will get a mad craving for what is typically winter or holiday food.  Last summer I was craving Thanksgiving and I made Cranberry Chicken with stuffing.  Today it’s Ham and Twice Baked Sweet Potatoes.  This is perfect for take out Tuesday because it is so simple, quick, and completely unexpected for this time of year!

I think this craving occurred because we have been having so much grilled meat and seafood lately, my tastebuds were yearning for something different!

I picked up a spiral sliced ham at Costco and just baked and glazed it according to the package directions.  Obviously, there was a ton left over which I will divide up, wrap in freezer paper and stash it away for future meals.  Another favorite meal that is simple to make is ham and biscuits, we love that for breakfast or dinner, so I try to keep biscuits in the freezer too.

These potatoes took about 4 minutes to prepare, seriously!

It’s a good thing that sweet potatoes taste so good because they sure are ugly little devils!

Just bake the sweet potatoes for 45-60 minutes.  Let cool enough to handle and scoop out the insides, leaving enough potato to keep the shell in tack.

Mash the potato with butter, bourbon, maple syrup, brown sugar and cinnamon.  The Michele’s Butter Pecan Syrup is always in my refrigerator, it is a food group as far as I’m concerned~ it is widely available, look for it in your local grocery, Wal-Mart or Target

Mix chopped pecans with melted butter, sugar, cinnamon and flour…hey who needs the potato?  Okay, try not to eat this with a spoon…

Fill the shells with the potato mash and top with pecan mixture.  At this point they can be refrigerated until later.  Bake at 350 for 20-30 minutes until hot.

Omit the bourbon if you like, but it does add a nice depth to the flavor.  Enjoy!

Here’s the recipe for the potatoes, plan on 1/2-1 whole potato per person, these aren’t very big and you will wish you had more!

TWICE BAKED SWEET POTATOES

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Bake Potato time 1 hour hr

Course Side Dish

Cuisine American

Servings 4

Ingredients

  

• 2 medium sweet potatoes scrubbed and dried

Potato mash

• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 tablespoon maple syrup
• 1 tablespoon bourbon
• 1/2 teaspoon cinnamon

Pecan topping

• 2 tablespoons brown sugar
• 1 tablespoon flour
• 1 tablespoon butter melted
• 2 tablespoons pecans chopped
• 1/4 teaspoon cinnamon

Instructions

 

• Pierce the sweet potatoes a few times with a fork, bake in a preheated 400F oven until tender, about 45-60 minutes and let cool.
• Cut the potatoes in half lengthwise, scoop out the flesh leaving 1/4 inch potato in the shell to hold their shape
• Mix the sweet potatoes with the butter, brown sugar, maple syrup, bourbon and cinnamon and spoon it back into the skins.
• Mix the brown sugar, flour, butter, pecans and cinnamon until it starts to form crumbs and sprinkle it onto the stuffed potatoes.
• Bake in a preheated 350F oven until the topping is a light golden brown, about 20 minutes.
• Makes 4

Keyword baked sweet potatoes, holiday potatoes, sweet potatoes, Thanksgiving, twice baked sweet potatoes

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