Twice-Baked Sweet Potatoes
Submitted by retsofray
Twice-baked sweet potatoes mashed with roasted garlic and sour cream. Just 6 simple ingredients for a savory side dish that brings out the natural sweetness of roasted yams.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsSweet potatoes are already spectacular on their own, but roast a whole head of garlic alongside them and things get seriously good.
The potatoes bake until their flesh is soft and caramelized, then get scooped out and mashed with squeezed roasted garlic pulp, tangy sour cream, salt, and pepper.
Spooned back into their own shells and baked again, they develop a lightly crisped top with a silky, savory center.
This is the kind of uncomplicated side that lets the ingredients do all the talking.
Chef Tips
- Choose small, uniform sweet potatoes so they bake evenly and each shell is a perfect single serving
- Wrap the garlic head snugly in foil so it steams and roasts at the same time
- Don’t scoop the shells too thin or they’ll collapse. Leave about a quarter inch of flesh
- These can be assembled ahead and refrigerated, then baked the second time right before dinner
Ingredients
Directions
Remove outer covering from garlic but don’t separate the cloves.
Wrap garlic in aluminum foil coated with cooking spray, place garlic and sweet potatoes on a baking sheet.
Bake at 400℉ (200℃). for 1¼ hours.
Cook 10 minutes.
Separate garlic cloves and squeeze to extract 2 tsps pulp.
Slice skin away from top of each potato and scoop out the pulp leavng the shells intact.
Mash pulp with garlic pulp, sour cream, salt and pepper.
Spoon into shells.
Bake 400℉ (200℃). for 15 minutes or until heated.
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