Pack a Nutritional Punch with Twice-Baked Sweet Potatoes
Sticking to eating better for the New Year, I am going to introduce the “healthy” potato into our diet. That’s right, the beautiful, bright orange sweet potato. If we are to compare our sweet potato to the robust Idaho spud, our “sweet” friend wins on almost every count. Today’s recipe is putting a spin on the fancy twice-baked potato with a savory-sweet version I know you will enjoy at your next dinner gathering.
Believe it or not, I never had a sweet potato until I was a mom. Feeding liquefied spuds out of a baby jar never looked all that appetizing, yet my kids LOVED them. So when solid foods were being introduced, I started baking my own and, well, as every mother knows, you taste whatever is put on the plate. Sweet potatoes soon began to find their way to our dinner plates as a favorite side dish. They are both delicious and packed with a nutritional punch.
Before the sweet potato phenomenon, I had a great recipe for twice-baked potatoes that were filled with cheese, bacon, and chives that I served alongside broccoli and veal medallions. It was a special meal that Hubs and I enjoyed once or twice a year where I even broke out the good china and candles.
I missed having twice baked potatoes, so I came up with a sweet potato version that is both savory and a bit sweet and doesn’t take away all the nutritional value that this root vegetable contains. It only has three ingredients and takes no time at all to put together. In fact, you can make these ahead of time and pop them into the oven 20 minutes before serving.
Twice-Baked Sweet Potatoes
2-4 medium sweet potatoes
2 tablespoons cream cheese with chives
2 tablespoons chopped candied pecans
How to make:
Preheat oven to 350 degrees.
Wash and dry potatoes. Pierce with fork three times and place on a baking sheet pierced-side up.
Bake for 30-40 minutes or until fork tender.
Let cool completely on rack.
When potatoes are cool, cut in half lengthwise.
With a spoon, carefully scoop out all flesh, leaving skin intact.
Place potato flesh into a separate bowl. Add cream cheese and chives. Mash together until smooth and creamy.
With a spoon, replace potato mixture into skin “shells.” Sprinkle top with chopped pecans.
Place back onto tray and place into 350 degree oven. Bake 15-20 minutes or until heated through.
Are you a fan of the sweet-savory combo? Share your own favorite take on the sweet potato in the comments!