Amber Philpott's twice baked sweet potatoes (two recipes)

These are two of my favorite recipes. They are really quick and prep ahead nicely. Both recipes have become instant hits in our family.

Pork and Apples in the Crockpot (Betty Crocker) Twice Baked Sweet Potatoes with walnut streusel
Ingredients:

4-6 center cut pork, I like to use super thin pork tenderloin pieces
¼ tsp salt
¼ tsp pepper
6 Tbsp brown sugar
2 Tbsp apple cider vinegar
1 tsp ginger
1tsp cinnamon
¼ tsp ground red pepper (cayenne)
¼ cup dried cranberries
2 med baking apples chopped (about 2 cups)

• Spray 3- to 4-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper; place in cooker.
• 2 In small bowl, mix brown sugar, vinegar, ginger, cinnamon, red pepper and cranberries. Spoon over pork in cooker; top with apples.
• 3 Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes.

Twice Baked Sweet Potatoes with walnut streusel
Ingredients:
3 large sweet potatoes
4 tablespoons packed brown sugar
3 tablespoons butter
pinch salt
1/2 teaspoon cinnamon
for the streusel-
3 tablespoons gluten free flour
1/4 teaspoon cinnamon
1/4 cup chopped walnuts
2 tablespoons butter

3 tablespoons packed brown sugar
Directions:
Prick sweet potatoes with a fork or knife and bake at 350 degrees for 30 minutes or until soft. You can also microwave the sweet potatoes on high for 13-15 minutes as well.

Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Mix in brown sugar, butter, salt and cinnamon until smooth. Using a large tipped pastry bag, pipe filling back into sweet potato shells. {Or spoon it back in.}
In a small bowl, combine all ingredients for streusel and mix together until butter starts to warm and ingredients start sticking together. Top the filled sweet potatoes with the streusel and bake 20-30 minutes. Serve warm.



 
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