Savory Twice Baked Sweet Potatoes Recipe

Ingredients
<br>- 6 sweet potatoes
<br>- 1/4 cup butter
<br>- 1 small onion, minced
<br>- 1 tablespoon packed brown sugar
<br>- 3/4 tablespoon orange zest
<br>- 3/4 teaspoon salt
<br>- 1/4 teaspoon ground cumin
<br>- 1/4 teaspoon ground cinnamon
<br>- 1/4 teaspoon ground black pepper
<br>- 1/8 teaspoon ground allspice
<br>- 1/4 cup sour cream
<br>- 2 tablespoons chopped fresh cilantro
<br>- 2 egg whites
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
<br>step 3: Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2.  Mash pulp.
<br>step 4: In a small skillet, melt butter over medium heat.  Add onion; cook until softened, about 8 minutes.  Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
<br>step 5: Combine onion mixture with mashed sweet potatoes.  Stir in sour cream and cilantro.
<br>step 6: In bowl with mixer on high speed, beat egg whites until soft peaks form.  Gently fold whites into sweet potato mixture.
<br>step 7: Spoon or pipe mixture back into shells.  Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.
<br>


Ingredients
- 6 sweet potatoes
- 1/4 cup butter
- 1 small onion, minced
- 1 tablespoon packed brown sugar
- 3/4 tablespoon orange zest
- 3/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground allspice
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
- 2 egg whites

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
step 3: Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.
step 4: In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
step 5: Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.
step 6: In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.
step 7: Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.

Mastodon Share