Twice Baked Sweet Potato

Carlene Thomas RDN
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
6
Prep Time
00:10
Cook Time
01:25
Twice Baked Sweet Potato
0
218
Ingredients
4
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.
Prep sweet potatoes

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.
Cool and cut in half

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.
Add seasonings

6. Brush skins with oil

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

7. Add filling back in

For ruffles, use a star tip piping bag.
Add filling back in

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.
Salt and serve
© 2013 - 2021 Anova Applied Electronics, Inc.