Twice-baked Sweet Potatoes

CentraCare Health Weight Management Recipe

Ingredients

• 8 medium sweet potatoes (10-12 ounces each)
• 1 Tbsp. canola or sunflower oil
• ½ cup finely grated Parmesan cheese, divided
• ⅓ cup sour cream
• 2 Tbsp. pure maple syrup
• 1 tsp. salt
• ½ tsp. ground pepper
• ½ tsp. freshly grated or ground nutmeg

Directions

1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
2. Prick sweet potatoes in 3 to 4 spots with a fork. Rub with oil and place on the prepared baking sheet. Roast until tender, 45 minutes to 1 hour.
3. Let stand until cool enough to handle. Increase oven temperature to 450 degrees. Slice each sweet potato in half horizontally and scoop the flesh into a large bowl, leaving a generous ¼-inch border in the skins.
4. Place 12 of the skins back on the baking sheet. (Discard the remaining four skins.)
5. Add ¼ cup cheese, sour cream, syrup, salt, pepper and nutmeg to the sweet potato flesh and mash with a potato masher until smooth.
6. Divide the filling among the skins. Top each with a little of the remaining cheese.
7. Bake until the filling is bubbling, 20 to 25 minutes.

To make ahead, prepare through Step 5 and refrigerate for up to 4 hours; let stand at room temperature while the oven preheats.

Yield: 12 servings

Exchanges per serving: 1 Starch; 1 Fat