Just Stuff It!
An answer to the great sweet potato debate
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| Twice baked sweet potatoes might be just good enough to sway those that claim they don’t like sweet potatoes – and they’re even good without the marshmallows. (Herald Photo by Adam Nekola) |
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There seem to be two types of people in this world – people who like sweet potatoes and people who do not.
It is surprising how vehemently people express their preferences. The folks who don’t like sweet potatoes don’t just dislike them, they hate them.
There does not seem to be much middle ground when it comes to these orange spuds.
What is the best way to prepare sweet potatoes? I am sure that everyone has a favorite recipe for these potatoes.
My dad loves sweet potatoes. I can remember, at holidays, my mother would bake one sweet potato. She would put it on his plate when we ate.
I always thought, “Yuck, who would want to eat that.”
I never thought I liked sweet potatoes until I tasted sweet potato fries. They were so good, I felt that I needed to give sweet potatoes another chance.
I think one reason I did not like sweet potatoes was marshmallows.
I had never seen sweet potatoes prepared without marshmallows on top.
It may be hard to believe, but sweet potatoes can be prepared without marshmallows.
Until 10 years ago, I had never heard of preparing sweet potatoes any other way!
I don’t really have anything against marshmallows, except that I only like them on s’mores.
Twice baked is a good way to prepare sweet potatoes.
They are very different from double baked potatoes made with russet or Idaho potatoes. For one thing, the sweet potatoes are a lot sweeter. The skin does not get as crisp as a russet’s.
But trust me, they are still good, and if you like sweet potatoes, you will like these.
Do not rub anything on the skin of the potato. Once they are baked and cooled, you will want to very carefully remove the pulp.
Be careful not to tear the skin while doing this. They rip very easily, so take your time on this step.Also the pulp is very stringy. Do not worry, once it is mashed it looks just fine.
Unlike a twice baked russet potato, the cheese and bacon are mixed in with the pulp. Because the pulp is orange, you would not even notice the cheese! But, trust me, you will still taste it.
Sweet potatoes are wetter than russet potatoes. If you want the potatoes to be a little drier, just mix in a few tablespoons of crushed bread crumbs.
If you are one of those people who do not eat sweet potatoes, try one of these stuffed sweet potatoes and you, too, may find you like sweet potatoes that do not have marshmallows on top.
If you still don’t like these, try sweet potato fries.
And remember,… a good cook always cleans up!
TWICE BAKED SWEET POTATOES
6 medium sweet potatoes
¼ cup butter, cubed
2 cups shredded cheddar cheese
6 bacon strips, cooked and crumbled
½ tsp. salt
1/8 tsp. pepper
Scrub and pierce sweet potatoes. Bake at 375 degrees for 1-1/4 hours or until tender.
When cool, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. In large bowl, mash the pulp with butter. Stir in the cheese, bacon, salt and pepper. Spoon into potato shells.
Place on a baking sheet. Bake for 20 to 30 minutes or until heated through.
