Precision® Cookers Precision® Oven Accessories Recipes

Twice Baked Sweet Potato

Name: Twice Baked Sweet Potato
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Ingredients: 4 of Medium sweet potatoes; 0.25 tsp of Garlic powder; 1 tsp of Kosher salt; 0.5 tsp of Brown sugar; 0.13 tsp of Cayenne; 0.13 tsp of Paprika; 0.13 tsp of Black pepper; 2 Tbsp of High quality butter; 2 tsp of Olive oil; 0 of Flaky salt to serve

Carlene Thomas RDN

December 12, 2020

Oven baked sweet potatoes made easy with the Anova Precision Oven probe. Whipped with spices and butter, these twice baked potatoes get a crisper outside skin and broiled top. Note: it’s important to select sweet potatoes that are close in size for even cooking. The ingredients list calls for 4 vs 3 sweet potatoes to create more filling when adding back into each shell.

Serves

Prep Time

00:10

Cook Time

01:25

426

Ingredients

Medium sweet potatoes

¼ tsp

Garlic powder

1 tsp

Kosher salt

½ tsp

Brown sugar

⅛ tsp

Cayenne

⅛ tsp

Paprika

⅛ tsp

Black pepper

2 Tbsp

High quality butter

2 tsp

Olive oil

Flaky salt to serve

Steps

1. Preheat oven

Sous Vide Mode: Off

Steam: 100%

Temp: 350°F

Heat: Rear

2. Prep sweet potatoes

Wash sweet potatoes and pierce with a knife. Insert probe into center. Place on a lined baking sheet.

3. Cook sweet potatoes

This will take approximately an hour depending on the size of the sweet potato.

Sous Vide Mode: Off

Steam: 100%

Temp: 350°F

Heat: Rear

195°F Probe Target

4. Cool and cut in half

Remove sweet potatoes from oven and slice in half lengthwise. Cool until able to handle. Use a spoon or melon baller and scoop from the middle of the sweet potato flesh towards the edge. This prevents tearing of the skin. If possible, leave a small perimeter of unscooped flesh for structure. Add flesh to a large bowl. In the off chance your sweet potato is still under baked due to probe insertion, or probing one of the smaller potatoes, scoop the flesh and microwave for 1-2 minutes for a fast fix.

5. Add seasonings

Add spices and butter to the large bowl with the filling. Mash thoroughly. If piping back into the skin, use an immersion blender to ensure no hard pieces remain or they will clog your piping bag.

6. Brush skins with oil

Discard the two least attractive skins (they were used for bulking filling only). Brush the outside skins with oil.

7. Add filling back in

For ruffles, use a star tip piping bag.

8. Preheat for crisping

Sous Vide Mode: Off

Steam: Off

Temp: 350°F

Heat: Rear

9. Crisp potatoes

Sous Vide Mode: Off

Steam: Off

Temp: 350°F

Heat: Rear

00:20 Timer

10. Broil

Sous Vide Mode: Off

Steam: Off

Temp: 350°F

Heat: Top

11. Potatoes are ready when browned at peaks

Sous Vide Mode: Off

Steam: Off

Temp: 350°F

Heat: Top

00:07 Timer

12. Salt and serve

Add flaky sea salt and serve.