Twice-Baked Sweet Potato (For One)

"A great brunch or side dish idea. I would characterize this dish as elegant, easy to prepare, pleasing in flavor and CHEAP! You could expand the recipe and serve these potatoes to a bunch of guys for a SUPER BOWL or poker party. My wife really loved this version of the venerable and versatile sweet potato."
 
Download
photo by Bone Man photo by Bone Man
photo by Bone Man
Ready In:
1hr 15mins
Ingredients:
6
Serves:
1
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400-degrees F.
  • Wash the sweet potato and rub it all over with the olive oil. Poke it a couple of times on TOP with a fork so that it doesn't blow up while baking. Do NOT wrap it in aluminum foil! Bake in the oven at 400-degrees F. for about one hour.
  • In a small bowl, melt the butter in the microwave for a few seconds, reserving two slices for topping later, and then blend in the brown sugar.
  • When the potato has baked to the point that the pulp is tender, and after it has cooled a bit, carefully cut out the top and scoop out the pulp into a medium mixing bowl. Save the intact potato skin! Mash the potato pulp with a fork and add in the butter/brown sugar mix.
  • Spoon the potato pulp back into the potato skin and top with the two slices of butter, the sugar, and the cinnamon.
  • Place the potato on a cookie sheet and BROIL on high for about 6 minutes. Watch it carefully so that it doesn't burn the top.
  • Serve hot.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Great way to get sweet potatoes into everyday dinners. I microwaved mine for 5-7 minutes first to get them soft. These had really great flavor, thankd for posting!
     
  2. This was awesome! I had some trouble at first, this was the first time I ever cooked sweet potatoes and my skin fell off of my potatoes! So always one to take lemons and make lemonade, I decided to make mashed sweet potatoes instead. I quadrupled the recipe, mixed it together, and then put it back in the oven for a few minutes. The flavor was unbelievable. I made this with Cola Pork Roast and the flavors complemented each other perfectly! Thanks Bone Man!
     
  3. excellent lunch/light meal for my 3 yr old to hold her over until dinner. followed recipe; used all organic ingredients and subbed turbinado sugar (trying to avoid refined sugar for her) and then used a splash of molasses to give it the brown sugar flavor. she loved it. thank you for sharing.
     
  4. Bone Man, I gotta give you a "high 5" stars on this one. I have eaten them many times almost exactly as you have detailed, with a few moderations, of course. Over the years, I have "expanded" the lowly sweet potato into main dish recipes. My adaptation of this recipe for a "square meal deal" is to sub maple syrup for the brown sugar. I also crisp a couple(to taste) of bacon strips, crumbled to the sweet spud. Add a good piece of cornbread, and maybe a heap of peppery collards to the side. Oh! Bone Man....whatta meal!Thanks for sharing.
     
Advertisement

Tweaks

  1. This was awesome! I had some trouble at first, this was the first time I ever cooked sweet potatoes and my skin fell off of my potatoes! So always one to take lemons and make lemonade, I decided to make mashed sweet potatoes instead. I quadrupled the recipe, mixed it together, and then put it back in the oven for a few minutes. The flavor was unbelievable. I made this with Cola Pork Roast and the flavors complemented each other perfectly! Thanks Bone Man!
     

RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes