Twice-Baked Sweet Potatoes
Fluffy roasted sweet potatoes mashed with sweet roasted garlic and sour cream, then baked again until hot.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 400°F (200°C). Remove the loose papery outer covering from the head of garlic but leave the cloves attached, then wrap it in aluminum foil coated with cooking spray.
- 2
Place the wrapped garlic and the whole sweet potatoes on a baking sheet and bake for about 1 1/4 hours, until the potatoes are very tender when pierced.
- 3
Carefully unwrap the garlic and separate the cloves; squeeze to extract about 2 teaspoons of soft roasted pulp.
- 4
Slice the skin away from the top of each sweet potato and scoop out the pulp, leaving the shells intact.
- 5
Mash the sweet potato pulp together with the roasted garlic, sour cream, salt, and pepper until smooth, then spoon the mixture back into the potato shells.
- 6
Return the filled shells to the 400°F (200°C) oven and bake for about 15 minutes, until heated through.
Plan it in Listahan
Add Twice-Baked Sweet Potatoes to your week, check it against your household's allergens, and build the shopping list automatically.