Twice-Baked Sweet Potatoes
Carlene Thomas RDN
September 30, 2021
Twice-baked sweet potatoes are made easy using the food probe and steam in the Anova Precision Oven. Whipped with spices and butter, these flavorful potatoes get a crisp exterior and broiled top.
Note: This recipe calls for four sweet potatoes but only stuffs and twice-bakes three of them—this extra potato is used for filling only.
It’s important to select sweet potatoes that are close in size for even cooking. In the off-chance one or more of the sweet potatoes comes out undercooked after the first stage, scoop the flesh and microwave for 1 to 2 minutes for a fast fix.
If you’d like to pipe the sweet potato filling into a decorative pattern, use an immersion blender to purée the filling instead of mashing. If you mash, there may be a few stray lumps that can clog the piping tip.
Serves
6
Prep Time
00:10
Cook Time
01:25
4 (1)
1474
Ingredients
4
medium sweet potatoes (see note)
2 Tbsp
high-quality unsalted butter
1 tsp
kosher salt
½ tsp
brown sugar
¼ tsp
garlic powder
⅛ tsp
cayenne pepper
⅛ tsp
paprika
⅛ tsp
freshly ground black pepper
2 tsp
extra-virgin olive oil
Flaky salt, for serving
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
2. Prep Sweet Potatoes
Wash sweet potatoes and pierce the skin in several places with a knife. Carefully insert the probe into the center of the largest potato. Place on a sheet pan lined with a silicone baking mat or parchment paper.
3. First Cook
Rack
Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 1 hour. Remove from the oven.
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
195°F Probe Target
4. Let Oven Adjust for Crisping
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
5. Halve and Cool
Slice the potatoes in half, lengthwise and let cool until you’re able to handle them.
Using a spoon or melon baller, scoop out the flesh starting from the middle of the sweet potato and moving towards the edge. This prevents the skin from tearing. If possible, leave a small perimeter of unscooped flesh for structure. Add the flesh to a large bowl (see note).
6. Add Seasonings
Add the butter, salt, sugar, garlic powder, cayenne, paprika, and black pepper. Mash thoroughly (see note).
7. Brush Skins with Oil
Discard the two least attractive skins (see note). Flip the skins so that the cut side is down and brush with the oil. Flip again so the potatoes are cut-side up.
8. Add Filling
Either use a spoon to scoop the filling into the skins or use a piping bag with a star tip to add decorative ruffles.
9. Crisp Potatoes
Rack
Return to the oven and cook until the skins begin to crisp, about 20 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:20 Timer
10. Let Oven Adjust for Broiling
Rack
Leave the potatoes in the oven as it changes the heating unit.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top
11. Broil
Rack
Continue to cook until the peaks of the filling have browned, about 7 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top
00:07 Timer
12. Serve
Sprinkle the hot potatoes with the flaky salt and serve.
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