Twice Baked Sweet Potatoes - NuWave Pro Plus Manual And Cookbok

Twice Baked Sweet Potatoes

Serves: 4
1-2 tablespoons olive oil
5 medium sweet potatoes
(6-8 ounces each)
2 tablespoons brown sugar
2 tablespoons cream
2 tablespoons unsalted butter, melted
Directions:
1. Rub potatoes with olive oil and
place on 3-inch rack.
2. Bake potatoes at 350°F for 45
minutes.
3. Slice cooked potatoes in half
lengthwise.
4. Working over large bowl, scoop
flesh from each half, leaving ½-inch
layer inside each skin, except 1.
5. Scoop out all of the filling from
remaining potato skin to ensure
you have enough mixture to fill all
potatoes.
6. Add brown sugar, cream and
melted butter to bowl and stir until
sweet potato mixture is smooth.
7. Spoon mixture back into 4 reserved
skins and place on 3-inch rack.
8. Bake at 350°F for 10-15 minutes.
Tip: Potato filling will be extremely hot
so use caution when mixing.
Tip: For crumbled bacon topping,
cook 4 slices of bacon ahead of
time on the 3-inch rack at 350°F for
6 minutes per side. Drain, cool and
crumble.
Tip: For toasted chopped nut topping,
toast nuts in a baking pan on 3-inch
rack at 350°F for 3-4 minutes or until
golden brown. Chop and sprinkle on
top.
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Lemony Roasted Potatoes
with Oregano
Serves: 4
1 teaspoon dried oregano, crumbled
Salt to taste
Freshly ground black pepper to taste
2 pounds small yukon gold potatoes,
cut into wedges
1 lemon, thinly sliced
2 tablespoons extra-virgin olive oil
Directions:
1. Combine oregano, salt and pepper
in large bowl.
2. Toss potatoes in olive oil to coat
well.
3. Season potatoes with dry
ingredients and toss to coat well.
4. Spread potatoes and lemons onto
3-inch rack.
5. Roast at 350°F for 15 minutes,
pausing to flip potatoes halfway
through.
6. Transfer to serving bowl and serve
immediately.
Broccoli & Cauliflower Gratin
Serves 6-8
1 cup Italian-seasoned
breadcrumbs
2 tablespoons olive oil
2 (16-ounce) packages fresh
broccoli and cauliflower florets
1½ cups mayonnaise
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
4 green onions, sliced
2 tablespoons Dijon mustard
¼ teaspoon cayenne
Directions:
1. In medium dish, toss
breadcrumbs with olive oil until
slightly moistened; set aside.
2. Arrange florets in steamer basket
over pot of boiling water.
3. Cover and steam vegetables for
6-8 minutes, or until tender, and
drain well.
4. Arrange cooked florets in lightly
greased oven-safe 2.5-quart
baking dish.
5. Combine mayonnaise, cheese,
onions, mustard and cayenne
and spoon onto florets.
6. Sprinkle dish with breadcrumbs
and place on 1-inch rack.
7. Bake at 350°F for 20-25 minutes,
or until golden brown.
Tip: You can steam the broccoli and
cauliflower using the NuWave PIC.
Simply boil the water on Max/Sear.
Tip: If the breadcrumbs are
browning too quickly, tent the dish
with foil.
Tip: You can make this recipe
healthier by using low fat
mayonnaise and cheese.
Baked Caprese Casserole
Serves: 6-8
4 tablespoons olive oil, divided
1 cup breadcrumbs
1 (14-ounce) can whole plum
tomatoes, peeled and drained
1 (14-ounce) can diced tomatoes,
drained
2 tablespoon olive oil
2 cloves garlic, minced
8 (½ cup) mini fresh mozzarella balls,
quartered
10 basil leaves, thinly sliced and divided
1 tablespoon melted butter
Salt and pepper to taste
1 tablespoon Parmesan cheese,
shredded
Directions:
1. In medium dish, toss breadcrumbs
with 2 tablespoons olive oil until
slightly moistened and set aside.
2. In large bowl, mix together remaining
olive oil, along with all remaining
ingredients.
3. Spread mixture evenly into 8x8-inch
casserole dish.
4. Top with crumb mixture and place
dish on 1-inch rack.
5. Bake at 350°F for 15 minutes.
Tip: Glass and heavy ceramic dishes
increase cooking time. For best results
use larger shallow casserole dishes
which heat more thoroughly.
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