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Vegetarian Recipes

Twice Baked Sweet Potatoes

Get a sweet dose of fall and make dinner extra special with these Twice Baked Sweet Potatoes. Perfectly cooked sweet potatoes are mixed with warm spices, then topped with candied pecans and toasted marshmallows. But fair warning the candied pecans are seriously addictive. Try not to eat them all at once! And of course I’m a lover of all things sweet potatoes, so believe me when I say these did not last long 🙂

Overhead view of Twice Baked Sweet Potatoes on a white platter.

What Are Twice Baked Sweet Potatoes?

Twice baked sweet potatoes are sweet potatoes that are baked twice in the oven. They’re first baked whole until the insides are tender. Then the creamy flesh is scooped out and mixed with butter and warm spices like cinnamon, nutmeg, and vanilla. The perfectly flavored filling is then stuffed back in the sweet potato and baked a second time in the oven. The best part is you can top it with your favorite toppings! It’s seriously divine 😉

Ingredients For Twice Baked Sweet Potatoes

Of course the sweet potato is the key ingredient, but the spices and toppings are what really make these sweet potatoes stand out! Here’s what we used:

  • Butter
  • Brown Sugar
  • Cinnamon & Nutmeg
  • Vanilla Extract
  • Just a little salt
  • Candied Pecans
  • Mini Marshmallows

But feel free to use your favorite sweet potato spices and toppings. Some other great options are pumpkin pie spice, maple syrup, or try our streusel sweet potato topping! If you’d rather go the savory route, try these turkey chili smothered sweet potatoes or these kale & cranberry stuffed sweet potatoes.

Money-Saving Tip!

I made four servings with this twice baked sweet potatoes recipe, because I simply like the presentation of keeping the sweet potatoes whole. But you can certainly make your dollar stretch by creating eight servings like we did with these russet twice baked potatoes. Once the sweet potatoes are done baking, just slice them in half lengthwise then proceed with the rest of the recipe.

Storage & Reheating

Store twice baked sweet potatoes in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in a preheated 350°F oven until warmed through. Just make sure to store the candied pecans or marshmallows separately and add them right before serving.

Side view of one twice baked sweet potato on a serving plate.
Overhead view of Twice Baked Sweet Potatoes on a white platter.

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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes makes any meal extra special. They’re perfectly cooked and topped with warm & cozy toppings!
Course Side Dish
Cuisine American
Total Cost $6.94 recipe / $1.74 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 476kcal

Ingredients

  • 4 sweet potatoes (about 3lbs. total) $3.56
  • 4 Tbsp butter, room temp $0.52
  • 4 Tbsp brown sugar $0.56
  • 1/2 tsp salt $0.03
  • 3/4 tsp cinnamon $0.10
  • 1/4 tsp nutmeg $0.05
  • 1 1/2 tsp vanilla extract $0.45

Candied Pecans

  • 1/2 Tbsp butter $0.10
  • 2 Tbsp brown sugar $0.28
  • 1 pinch of salt $0.02
  • 1/2 cup chopped pecans $1.27

Instructions

  • Preheat the oven to 400°F. Wash and dry the sweet potatoes well, then use a fork to prick each potato several times. Place the sweet potatoes on a parchment or foil lined baking sheet.
  • Bake the potatoes for 50-55 minutes, or until they can be pierced easily with a fork or knife and are soft all the way through. Total baking time will depend on the size of your sweet potatoes.
  • While the potatoes are baking make the candied pecans. In a small non-stick skillet add the butter, brown sugar, and a pinch of salt. Heat over medium heat and begin to stir.
  • Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
  • Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
  • Once the sweet potatoes are done baking, remove them from the oven and allow them to cool for about 5 minutes. Slice them open lengthwise, but not all the way through. Carefully scoop out the sweet potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold it’s shape.
  • Place the scooped out sweet potato flesh in a bowl and add the butter, brown sugar, salt, cinnamon, nutmeg, and vanilla. Mash and stir the ingredients together with a fork or spoon until well combined.
  • Divide and spoon the sweet potato mixture back into the empty potato skins. Top with marshmallows (optional) and place the stuffed sweet potatoes back in the oven.
  • Bake for 8-10 more minutes until the sweet potatoes are heated all the way through and the marshmallows are lightly toasted on top.
  • Remove the potatoes from the oven and top with candied pecans or any other final toppings. Serve with a drizzle of maple syrup, optional, and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1sweet potato | Calories: 476kcal | Carbohydrates: 66g | Protein: 5g | Fat: 23g | Sodium: 521mg | Fiber: 8g

How to Make Twice Baked Sweet Potatoes – Step by Step Photos

Poking 4 sweet potatoes with a fork.

Preheat the oven to 400°F. Wash and dry 4 sweet potatoes, then use a fork to prick each potato several times all the way around.

Baking sweet potatoes on a parchment lined baking sheet.

Place the sweet potatoes on a parchment or foil lined baking sheet. Bake in the oven for 50-55 minutes, or until they can be pierced easily with a fork or knife and are soft all the way through. Total baking time will depend on the size of your sweet potatoes.

Ingredients for candied pecans in a skillet.

While the potatoes are baking make the candied pecans. In a small non-stick skillet add 1/2 Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt. Heat over medium heat and begin to stir.

Sugar melted with chopped pecans in a skillet.

Once the butter and brown sugar begins to melt add 1/2 cup chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.

Candied pecans cooling off on a baking sheet.

Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.

Baked sweet potatoes on a baking sheet.

Once the sweet potatoes are done baking, remove them from the oven and allow them to cool for about 5 minutes. Slice them open lengthwise, but not all the way through. Carefully scoop out the sweet potato flesh, leaving a thin rim of potato around the edges to help the skin hold it’s shape.

Sweet potato filling, sugar, and butter in a large bowl.

Place the scooped out sweet potato flesh in a bowl and add 4 Tbsp room temperature butter, 4 Tbsp brown sugar, 1/2 tsp salt, 3/4 tsp cinnamon, 1/4 tsp nutmeg, and 1 1/2 tsp vanilla extract. Mash and stir the ingredients together with a fork or spoon until well combined.

Stuffed twice baked sweet potatoes on a baking sheet.

Divide and spoon the sweet potato mixture back into the empty potato skins. Top with marshmallows (optional) and place the stuffed sweet potatoes back in the oven. Bake for 8-10 more minutes until the sweet potatoes are heated all the way through and the marshmallows are lightly toasted on top.

Stuffed twice baked sweet potatoes topped with marshmallows and candied pecans on a baking sheet.

Remove the potatoes from the oven and top with candied pecans or any other final toppings. Serve with a drizzle of maple syrup, optional, and enjoy!

Overhead view of one twice baked sweet potato on a white serving plate with a gold fork on the side.

The post Twice Baked Sweet Potatoes appeared first on Budget Bytes.

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Cheesy Vegetarian

Homity Pie (Cheesy Potato and Leek Pie)

If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

A slice of homity pie (cheesy potato and leek pie).

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

Overhead shot of a cheesy pie with a slice pulled away.

⭐ What’s in Homity Pie?

There are three parts to this recipe:

  • garlicky sautéed leeks and onion
  • buttery crushed potatoes (with a cheesy topping)
  • a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way 😆 If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

Cheesy Vegetarian Bakes ebook on an ipad screen.

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🥗 Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for homity pie laid out with text overlay.
  • leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
  • potatoes
  • shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
  • cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
  • onion – I used red onion, but regular onions would also be good.
  • fresh parsley
  • egg
  • garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
  • curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.


📹 Recipe Video





🔪 Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

  • The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
  • It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
  • The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

A slice of homity pie with sautéed leeks, potatoes and cheese.

🖨 Printable Instructions

A slice of homity pie.

Print

Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.
Course Main Course
Cuisine British, English
Diet Vegetarian
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 427kcal
Author Becca Heyes

Ingredients

  • 250 g (~ 9 oz) shortcrust pastry
  • 2 Tbsp flour (for dusting only)
  • 2 Tbsp butter, divided
  • 450 g (~ 1 lb) leeks, halved lengthwise then sliced
  • 1 onion (I used red onion), thinly sliced or diced
  • 1 tsp minced garlic
  • 1/2 teaspoon mild curry powder
  • 450 g (~ 1 lb) potatoes
  • 1/2 tsp salt
  • Few sprigs fresh parsley, chopped
  • 1 egg
  • 150 g (~ 5 oz) mature cheddar cheese, grated (~ 1 1/2 cups when grated)

Instructions

Part 1: The pastry case

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease an 8 inch springform cake tin. Dust the pastry and work surface with flour, and roll out the pastry until it measures around 12 x 12 inches (even if you’re using pre-rolled pastry, I find it helps to roll it a little thinner).

    Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.

    Uncooked shortcrust pastry draped over a cake tin.
  • When the pastry case is lightly golden brown, remove it from the oven. If the pastry has puffed up at all, just press it back down gently. When it is cool enough to touch, trim off any excess pastry by running a knife around the top edge of the cake tin.
    A cake tin lined with trimmed, cooked pastry.

Part 2: The garlicky leeks

  • To make the leek mixture, melt 1 Tbsp butter in a large frying pan, and add the sliced leeks and red onion. Cook over a medium heat, stirring regularly, until softened and just starting to brown. Add the minced garlic and curry powder, and cook for a couple more minutes. Set aside to cool for at least 5-10 minutes.
    Sautéed leeks and red onion in a frying pan.
  • When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.
    Sautéed leeks and red onion in a frying pan.

Part 3: The buttery potato topping

  • To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
    Pieces of potato cooking in a pan of water.
  • Drain the potatoes, and add a Tbsp butter and a little salt. Use a fork to coarsely crush them – don’t make mashed potato, just break down any large chunks.
    Roughly crushed boiled potatoes in a saucepan.

Part 4: Assemble

  • Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
    A pastry case filled with sautéed leeks and red onion.
  • Add the smashed potatoes on top, and distribute them evenly.
    A pastry case topped with crushed potatoes.
  • Finish the pie with a generous amount of grated cheddar cheese.
    A pastry case topped with grated cheese.
  • Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
    A cheesy pie in a cake tin.
  • Run a knife around the edge of the pastry to ensure it is loosened from the tin, then undo the clip. I like to take the pie out of the cake tin by placing it onto an upturned mug or bowl – the tin will slide downwards and the pie will rise out of the top. Alternatively, you can tip the pie out upside down onto your hand or a plate, then turn it the right way up again.

    Slice to serve.

    A cheesy potato and leek pie with a slice removed.

Video





Notes

The three parts of this recipe can be prepared one at a time. Or, if you’re good at multitasking, they can all be prepared simultaneously to save time.

Nutrition

Serving: 1slice | Calories: 427kcal | Carbohydrates: 42.9g | Protein: 12g | Fat: 23.9g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 408mg | Potassium: 520mg | Fiber: 4.1g | Sugar: 4.8g | Calcium: 245mg | Iron: 3mg

💭 Recipe FAQs

Can I prepare this pie in advance?

Yes! The pie is best eaten fresh from the oven. However, if you need to prepare it in advance, it’s best to assemble everything, then keep it in the fridge until you’re ready to do the final bake just before serving.

How should I reheat any leftovers?

The most convenient method is to reheat any leftovers in the microwave – however, this does cause the pastry to lose its crispiness. Alternatively, you can reheat in the oven at about 180°C (Gas Mark 4 / 350°F), but it may dry out a little (make sure you’ve got some gravy to hand!).

How should I serve homity pie?

Homity pie is pretty versatile. It’s great simply served for lunch with some salad. Alternatively, it also makes a great vegetarian main course for a special occasion, e.g. Christmas or Thanksgiving.

🥧 Other Veggie Pie Recipes

Vegetarian Christmas Recipes
A slice of homity pie.

Homity Pie (Cheesy Potato and Leek Pie)

Mushroom pie with chestnuts and a suet crust.

Creamy Mushroom Pie with Chestnuts (and Easy Suet Crust)

A slice of smoked cheese and broccoli tart being cut on a board.

Smoked Cheese and Broccoli Tart

Vegetarian Lentil Sausage Rolls

Vegetarian Lentil Sausage Rolls

The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.

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