Healthy, Twice-Baked Sweet Potatoes
by Rachael Hutchings of La Fuji Mama
Sweet potatoes are seriously underrated in my opinion. When we first lived in Japan, I learned how versatile they are, fell deeply in love,
and haven’t looked back. This recipe
for twice-baked sweet potatoes won’t break your calorie “budget” because it plays on all the natural flavor in the sweet potato to make the finished product rich and delicious!
- 4 medium-size, orange-flesh sweet potatoes (often labeled as “yams”” in U.S. supermarkets)
- 2 tablespoons unsalted butter
- 1 cup Greek yogurt
- 1/2 cup grated fresh Parmesan cheese, divided
- 2 scallions, finely chopped
- 1/2 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
Preheat the oven to 375°F. Wash and dry the sweet potatoes, then prick with a fork in a couple of places. Place the potatoes on the center rack of the oven and bake for 30 to 40 minutes until done.
When the potatoes are done, allow them to cool for 10 minutes. Slice each potato in half lengthwise and scoop out most of the flesh into a bowl, taking care not to break the skins. Leave about 1/4 inch of potato in the skin to help the shells stay intact. Place the potato shells in a baking dish and set aside.
Mash the sweet potato flesh lightly with a fork, along with the butter and Greek yogurt. Stir in 1/4 cup of the Parmesan cheese, the scallions, and nutmeg; then season with the salt and pepper, to taste. Refill the shells with the potato mixture, mounding it slightly. Sprinkle the remaining 1/4 cup of Parmesan cheese on top of the potato filling. Bake until heated through, about 25 minutes. Serve warm.