Twice Baked Sweet Potatoes
Have you ever tried twice baked sweet potatoes? They’re easy to make, taste amazing, and add great nutritional value to any meal.
This versatile dish starts with baked sweet potatoes whose flesh is mashed with simple ingredients, then restuffed into their skins and baked again until warm, and golden.
Twice baked sweet potatoes pair beautifully with roasted meats, turkey, or grilled salmon, and can also stand out on their own with a side salad as a satisfying vegetarian main course.
If you love sweet potatoes, you’ve got to try Sweet Potato Casserole with Pecan and Sweet Potato Pudding.
Yield: Serves 3
- 3 medium sweet potatoes, washed and scrubbed
- 3/4 cup shredded mozzarella cheese
- 1/2 cup chopped fresh cilantro
- 1 green onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon chili powder
- vegetable oil or cooking spray
- salt
Preheat oven to 400 degrees F.
Lightly spray a baking sheet with non-stick cooking spray and arrange the sweet potatoes on it. Prick each sweet potato several times with a fork.
Bake for 50–60 minutes, until the sweet potatoes are soft and tender. Start checking around the 40-minute mark — if a fork slides in easily, they’re done; if not, continue baking until perfectly tender.
Remove the sweet potatoes from the oven and let cool for about 10 minutes or until safe to handle.
Carefully slice them in half. Scoop out the flesh, leaving 1/4-inch thick shells, and transfer the flesh into a bowl. Set the skins aside.
Mash the sweet potatoes flesh. Add the garlic, green onion, chili powder, lemon juice, and salt to the mashed sweet potatoes and mix well.
Line the skins up on the baking sheet. Spoon the mixture into skins and top with mozzarella cheese and cilantro.
Put them back in the oven for about 15 minutes or until cheese is bubbling and starting to brown.
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