Double Baked Balsamic Sweet Potatoes

7
Monica H

By
@MonisiaH

I recommend using a thicker, more aged, balsamic vinegar. This way, it won't immediately soak into the potato and will serve almost as a dipping sauce, too.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
20 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

  • 2
    sweet potatoes
  • 1/2 stick
    unsalted butter
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 Tbsp
    brown sugar
  • 1/4 tsp
    cinnamon powder
  • 1/4 tsp
    paprika
  • 1/4 tsp
    ginger powder
  • 1 Tbsp
    chopped fresh basil
  • 1 Tbsp
    chopped fresh scallions
  • 1/2 c
    mozzarella or munster cheese
  • 1/4 c
    balsamic vinegar

How to Make Double Baked Balsamic Sweet Potatoes

Step-by-Step

  1. Wash, dry and pierce potatoes with knife. Bake potatoes in 375 degree oven for 1 hour, or until soft (check with fork or knife in middle of potato for softness).
  2. Cut potatoes lengthwise and scoop insides out into a bowl. Save the skins! You don't have to scoop EVERYTHING out...just try to get most of it.
  3. In the bowl, mash the scooped potato with the butter and all the spices.
  4. Set filling and skins to the side for 5 minutes to cool. Spray a small baking dish (or whatever will snugly fit your skins) with non-stick spray.
  5. Line the skins into the dish. Scoop potato mixture back into the skins. (You will probably have left over potato mixture).
  6. Top the potatoes with cheese. Place back into the oven and bake at 375 for 10 to 15 minutes, until the cheese is melted.
  7. Sprinkle basil and chives on top.
  8. Drizzle vinegar on top, and serve immediately (Or have balsamic vinegar set to the side, and once served, everyone can drizzle on their own). Yum :)

Printable Recipe Card

About Double Baked Balsamic Sweet Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian Low Sodium
Other Tag: For Kids



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