Maple Cinnamon Twice-Baked Sweet Potatoes
This twist on traditional twice-baked can be served with a green veggie and side salad to make a memorable main. Increase the recipe to serve a crowd-these spuds are fancy enough for a holiday feast!
- 2 sweet potatoes
- 2 tablespoons plain nonfat Greek yogurt
- 1 tablespoon Earth Balance (or butter)
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Preheat oven to 375 degrees. Rinse and scrub potatoes to remove any dirt and pat dry with a towel. Using a fork, poke holes in potatoes. Place in the oven directly on the top rack and place a sheet pan or sheet of foil on the rack below to catch any drippings. Bake for 45 minutes to an hour, until potatoes are soft to touch with a fork. Remove from oven and allow to cool. Keep oven on.
- Cut a slit along top of potatoes from top to bottom. Using a spoon, gently scoop out flesh and set aside in a small bowl. (Sweet potatoes skins aren't quite as tough as traditional russet potatoes, so be careful not to rip the skin while removing flesh. It's okay to leave a little potato behind in the skins too, aim to scoop out about 75 percent of flesh.) Add yogurt, Earth Balance, maple syrup, cinnamon, and nutmeg to potatoes, and mash to combine. Taste mixture and season with salt to taste
- Gently spoon mixture back into shells. (If desired, you can wrap up potatoes in plastic and store in the refrigerator for up to one day to cook later.) Place potatoes on a sheet pan and squeeze to reclose as much as possible. Bake for 10 to 15 minutes until warm.
- Recipe provided by Emily Malone of Dailygarnish.com
Per serving: 417 kcal cal., 24 g fat (5 g sat. fat), 41 g carb., 2 g fiber, 12 g pro., 254 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet