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Twice Baked Sweet Potatoes with Blood Orange Olive Oil and 25 Star Traditional Balsamic Vinegar

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                          TWICE BAKED SWEET POTATOES WITH BLOOD ORANGE OLIVE OIL                                                                                    AND 25 STAR TRADITIONAL BALSAMIC VINEGAR



4 small-medium sweet potatoes (the long thinner ones seem to work best for this recipe)

1 Tbsp -  Blood Orange Olive Oil

1Tbsp + 1 tsp - 25 Star Traditional Balsamic Vinegar

1 tsp - vanilla

Salt and pepper to taste

Cooking spray

2 Tbsp chopped dried cranberries (optional)

2 Tbsp roughly chopped pecans or walnuts (optional)


Scrub and wash sweet potatoes. Place in large baking dish. Cook in a 350 degree oven until cooked throughout, approximately 45 mins. to 1 hour depending on the size of the sweet potatoes. Remove from oven and let cool.

Cut sweet potatoes lengthwise, top to bottom. Carefully scoop out sweet potato from the skin and place in a food processor. Carefully set the potato skins aside. Add  Blood Orange Olive Oil, 25 Star Traditional Balsamic Vinegar , vanilla, salt and pepper to food processor. Blend until smooth.

Scoop the sweet potato mixture out of the processor and back into the individual potato skins. If skins are badly ripped, discard and use the extra filling in the other potato skins. Lightly spray a baking dish lined with aluminum foil. Place filled potato skins in baking dish. Place in a 350 degree oven for about 30 minutes.

Remove from the oven, sprinkle with toppings and put back into the oven for approximately 10-15 minutes or until the tops are slightly golden brown.