RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5403
| View Recipe |
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| Recipe Name: |
Twice Baked Sweet Potatoes - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
1.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.52
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Piping bag with star tip |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Preheat oven to 375 degrees.
Place sweet potatoes on a baking sheet and bake for 40 to 50 minutes or until sweet potatoes have softened.
Once sweet potatoes have cooled enough to handle, slice each potato in half and carefully scoop the flesh out into a mixing bowl (be sure not to tear the skins).
Begin mashing warm sweet potatoes with butter, milk and garlic until smooth. Salt with salt and pepper.
Fold in feta and thyme until fully combined. Scoop mixture into a piping bag, fitted with a large star tip, and pipe potatoes back into the sweet potato “shells.”
Bake sweet potatoes for an additional 10 to 15 minutes, top with crumbled feta and chopped pecan and serve. |
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| Nutrition per Serving: |
| Calories: |
4 |
Total Carbs: |
0.5 |
Net Carbs: |
0.7 |
| Cholesterol: |
0.1 |
Fat: |
0.2 |
Protein: |
0.23 |
| Fiber: |
-0.20 |
Sodium: |
2.19 |
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