Looking for a healthy alternative to twice-baked potatoes? Try these sweet and tangy twice-baked sweet potatoes.
This recipe can easily be prepped ahead and made with yams or sweet potatoes. Other herbs like parsley, thyme and oregano would be lovely as well. Find yourself some really thick plain Greek yogurt and make sure you taste the mixture well before you re-stuff those skins–you want lots of pepper!
[print_this]Twice-baked Sweet Potatoes
3 medium or 5 small sweet potatoes
1/2 cup plain Greek yogourt
1/2 lemon juiced
3 green onions, chopped
a dash of hot sauce
Salt and pepper
Wrap each sweet potato in aluminum foil and bake in a 350F oven until soft. Remove from foil and let cool enough so you can handle. Cut each potato in half lengthwise and gently scoop out the flesh into a bowl. Using a fork mash the sweet potato and add the yogourt, lemon juice, onion, hot sauce, and a big pinch of salt and pepper. Whip together with your fork. Taste for seasoning and adjust with salt and pepper if needed.
Gently spoon filling back into the skins and place on a baking sheet. Bake for 20-30 minutes (this is very flexible, they will be ready when you are). Switch on the broiler and finish by broiling for 3-4 minutes. Watch carefully so they don’t char. Serve hot. [/print_this]