Not exact matches
Place the reserved
potato flesh into a bowl.
Spray skin - side of
potato with cooking spray, sprinkle with sea salt and
place flesh - side down on baking sheet.
Drizzle both with a bit of oil, making sure the
flesh of the sweet
potatoes are well - coated and
placed skin side down on the sheet.
Place on baking sheet with
potatoes and roast until a knife slides easily through
flesh of
potatoes, 65 — 75 minutes.
Place on baking sheet with
potatoes and roast on bottom rack until a knife slides very easily through
flesh of
potatoes, 65 — 75 minutes.
Prick
potatoes all over with a fork and
place directly on oven rack; roast until
flesh is very soft when squeezed gently and skin is crisp, 60 — 75 minutes.
To serve,
place each sweet
potato in a bowl, split open and loosen the
flesh of the sweet
potato with a fork.
Then,
place each sweet
potato into a bowl, split it open and loosen the
flesh of the sweet
potato and then ladle on your chili, top with optional toppings and dig in!
Pass your
potato flesh through a
potato ricer and
place it all on a clean surface in your kitchen (the counter, the table, etc.).
Remove the sweet
potatoes from the oven, discard the skin, and
place the sweet
potato flesh in a medium bowl.
Place the
potatoes in a microwave - safe dish and cook on high until the
flesh is fork - tender, 10 to 15 minutes, flipping once halfway through cooking time.