Twice Baked Sweet Potatoes
Ingredients
The sweet potatoes
-
5
small/medium
sweet potatoes (about 8 to 10 ounces each)
The filling
-
2
ounces
reduced fat cream cheese
-
2
ounces
unsalted butter
-
5
ounces
vanilla nonfat Greek yogurt
-
1
teaspoon
kosher salt
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground black pepper
-
⅛
teaspoon
cayenne pepper
The topping
-
⅓
cup
chopped untoasted (raw) pecans
Instructions
- Preheat the oven to 375°F and prepare a baking sheet.
- Scrub and pierce the sweet potatoes, then bake until fork-tender, about 50 minutes to 1 hour 15 minutes.
- Let the sweet potatoes cool slightly, then cut off the tops of the four largest ones and scoop out the flesh into a food processor.
- Add the flesh from the smallest sweet potato and the remaining filling ingredients to the processor, then blend until smooth.
- Generously fill the sweet potato skins with the mixture and sprinkle with pecans.
- Bake the stuffed sweet potatoes for an additional 10 minutes until heated through and the pecans are crisp.
Nutrition Facts (estimated)
Servings
4 potatoes
Calories
466
Total fat
20g
Total carbohydrates
64g
Total protein
9g
Sodium
20mg
Cholesterol
39mg
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