Recipe: Twice Baked Sweet Potatoes

sweet potato

This week our friends at Skinnymom.com shared with us this fun and ‘fit’ alternative to a sweet potato casserole, since the contents will be served back in the potato skin. Instead of a calorie and fat-laden casserole recipe, we scooped out the centers of our sweet potatoes, added some non-fat Greek yogurt, cinnamon, brown sugar and nutmeg, mixed it all together and came up with these sweet and delicious sweet potatoes. The yogurt adds a slight tang that controls the sweetness of the brown sugar and potato.

Recipe: Twice Baked Sweet Potatoes

Prep time: 10 minutes | Cook time: 1 hour + 10 minutes

Makes: 8 servings | Serving size: 1 filled potato half

Ingredients

  • 4 medium sweet potatoes
  • ½ tablespoon extra virgin olive oil
  • ½ cup plain, nonfat Greek yogurt
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons pecans, chopped
  • 64 mini marshmallows

Instructions

  1. Preheat the oven to 375° F.
  2. Wash the potatoes and dry them on a paper towel, then poke several holes in them with a fork, and brush the oil on the outsides of them.
  3. Wrap each potato in foil, and place on a baking sheet in the oven for 40-60 minutes, or until fork-tender. Decrease the oven temperature to 350° F.
  4. When the potatoes are cool enough to touch, cut them in half lengthwise, and scoop out the centers in a large mixing bowl.
  5. Add the yogurt, brown sugar, cinnamon and nutmeg to the mixing bowl with the scooped out potato centers. Mix in stand mixer, or handheld mixer until smooth.
  6. Evenly spoon the mixture back into the potato skins, and top with the pecans and 8 marshmallows per potato.
  7. Bake for 10 minutes, or until the marshmallows are toasted and melting.

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