Breville BSB530XL Candied Yams, Method, Twice Baked Potatoes, PAgeRECIPESheader, Ingredients

PAgeRECIPESheader.....

Candied Yams

Serves 8

INGREDIENTS

3 large yams

1 cup (219g) brown sugar

1 stick (113g) of butter

10oz (283g) mini marshmallows, divided

¼teaspoon cinnamon

¼teaspoon nutmeg

¼teaspoon ginger Salt

METHOD

1.Pre heat oven to 375°F (190°C)

2.Peel yams and cut into 1" (2.5cm) pieces. Place yams into medium sauce pan and cover with water. Boil yams until fork tender and drain.

3.Assemble the motor body with the mashing leg attachment set to the coarsest setting; using speed 15 mash yams until slightly chunky.

4.Place sugar, butter, half the marshmallows, cinnamon, nutmeg, ginger and a pinch over salt into a medium sauce pan over medium heat. Heat through until marshmallows melt and add yams to sauce pan. Mix until combined.

5.Place yam mixture into a 9" x 10" baking pan and top with remaining marshmallows and place into oven for 15 minutes or until marshmallows are golden brown.

Twice Baked Potatoes

Serves 4

INGREDIENTS

4 large Russet potatoes

5 strips of crispy bacon, chopped and separated

¾cup (175ml) Sour Cream

2 tablespoons unsalted butter

3 tablespoons scallions, thin sliced

1 tablespoon garlic salt

¼ teaspoon cayenne pepper

2⁄3 cup cheddar cheese, shredded and divided Salt & pepper to taste

METHOD

1.Pre heat oven to 400°F (200°C)

2.Wash and scrub potatoes then dry. Place into pre heated oven right onto the wire rack. Cook for 1 hour or until potatoes give a little when squeezed.

3.Remove potatoes and let them cool slightly. Lay potatoes on their side and cut the tops off of them. Scrape out potato insides into a large mixing bowl with a spoon leaving about ¼" (.5cm) on the walls so the skin will hold shape.

4.Reduce oven temperature to 375°F (190°C).

5.Cook bacon in a non stick frying pan until crisp; drain on paper towelling. Coarsely chop.

6.Assemble the motor body with the mashing leg attachment set to the desired mash setting; using speed 15 mash potatoes until smooth. Do not over process as this will cause the potatoes to be gluey.

7.Add half the bacon bits, sour cream, butter, scallions, garlic salt, cayenne and half the cheddar cheese into mixing bowl with potatoes and mix together.

8.Spoon potato mixture back into potato skins slightly over filling and place on a sheet tray. Sprinkle the remaining cheese and bacon on top of each potato.

9.Place potatoes back into oven for 20 minutes or until heated through and cheese is melted. Remove and serve.

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