From Dining In, November 2014
2 Tbsp. melted butter
½ cup whole milk, heated
1 tsp. salt
½ tsp. black pepper
½ tsp. cumin
¼ tsp. red pepper 1. Heat oven to 375 degrees. Wash the sweet potatoes and prick them with a knife a couple of times on each side.
2. Wrap the sweet potatoes in aluminum foil, place them on a baking sheet and bake them 35 to 40 minutes, or until they are soft all the way through.
3. Carefully remove the potatoes from the foil and slice the tops off length-wise.
4. Scoop out the insides of the sweet potatoes and place them into a mixing bowl. Place the skins onto a baking sheet and set them aside.
5. Add the melted butter, warm milk and seasonings to the potatoes and mash until the mixture is smooth and creamy.
6. Spoon the filling back into the potato skins. Cover them and chill until you are ready to bake them.
7. To bake, heat the oven to 350 degrees. Uncover the sweet potatoes and bake them for 15 minutes.
8. Remove the twice-baked sweet potatoes from the oven, top them with the crumbled bacon and put them back in the oven to continue baking.
9. Bake for an additional 5-10 minutes or until the potatoes are heated through. For the Crumbled Sweet and Spicy Bacon:
6 slices center-cut bacon
2 Tbsp. brown sugar
½ tsp salt
¼ tsp. black pepper
¼ tsp. red pepper
¼ tsp. cumin 1. In a large, non-stick skillet, fry the bacon.
2. Transfer the bacon to a paper towel and pour off all but one tablespoon of the bacon drippings from the pan.
3. Reduce the heat and add the brown sugar to the skillet. Stir the sugar and allow it to begin dissolving.
4. Crumble the cooked bacon back into the skillet with the sugar.
5. Add the seasonings and continue stirring until all is incorporated and the sugar is dissolved.
6. Remove from the heat and allow the bacon to cool a bit before topping the twice-baked sweet potatoes.
Serves 6.
6 medium sweet potatoes2 Tbsp. melted butter
½ cup whole milk, heated
1 tsp. salt
½ tsp. black pepper
½ tsp. cumin
¼ tsp. red pepper 1. Heat oven to 375 degrees. Wash the sweet potatoes and prick them with a knife a couple of times on each side.
2. Wrap the sweet potatoes in aluminum foil, place them on a baking sheet and bake them 35 to 40 minutes, or until they are soft all the way through.
3. Carefully remove the potatoes from the foil and slice the tops off length-wise.
4. Scoop out the insides of the sweet potatoes and place them into a mixing bowl. Place the skins onto a baking sheet and set them aside.
5. Add the melted butter, warm milk and seasonings to the potatoes and mash until the mixture is smooth and creamy.
6. Spoon the filling back into the potato skins. Cover them and chill until you are ready to bake them.
7. To bake, heat the oven to 350 degrees. Uncover the sweet potatoes and bake them for 15 minutes.
8. Remove the twice-baked sweet potatoes from the oven, top them with the crumbled bacon and put them back in the oven to continue baking.
9. Bake for an additional 5-10 minutes or until the potatoes are heated through. For the Crumbled Sweet and Spicy Bacon:
6 slices center-cut bacon
2 Tbsp. brown sugar
½ tsp salt
¼ tsp. black pepper
¼ tsp. red pepper
¼ tsp. cumin 1. In a large, non-stick skillet, fry the bacon.
2. Transfer the bacon to a paper towel and pour off all but one tablespoon of the bacon drippings from the pan.
3. Reduce the heat and add the brown sugar to the skillet. Stir the sugar and allow it to begin dissolving.
4. Crumble the cooked bacon back into the skillet with the sugar.
5. Add the seasonings and continue stirring until all is incorporated and the sugar is dissolved.
6. Remove from the heat and allow the bacon to cool a bit before topping the twice-baked sweet potatoes.
