Twice Baked Sweet Potatoes
These Twice Baked Sweet Potatoes are the perfect healthy side dish for your Thanksgiving table. I use Greek yogurt in the filling to give them a soft, fluffy texture as well as a boost of protein. All of the flavors of a sweet potato casserole in an adorable, edible package!
Servings: 8
Calories: 124kcal
Ingredients
- 4 large sweet potatoes
- 1 container (5.3 oz) plain or coconut flavored Greek yogurt
- 2 tablespoons unsalted butter
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ginger
- 2 tablespoons chopped walnuts
- 1 tablespoon brown sugar
- Optional topping: Greek yogurt
Instructions
- Preheat oven to 375°F.
- Scrub the sweet potatoes and place them on a lined baking sheet. Bake in the oven until tender when pierced with a knife, about 1 hour. Remove from oven and let cool.
- Halve the sweet potatoes lengthwise. Scoop out the flesh, leaving a ¼-inch border. Place the flesh in a food processor with the yogurt, butter, cinnamon, nutmeg, and ginger. Process until smooth.
- Place the potato skins on a baking sheet. Using a piping bag, pipe the filling into the shells. Alternatively, you can spoon the filling with a spoon. Sprinkle the potatoes with chopped nuts and brown sugar.
- Bake in the oven until filling is warm and nuts are toasted, about 10 minutes. Serve plain or with a dollop of yogurt on top.
Nutrition
Calories: 124kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 9mg | Sodium: 45mg | Potassium: 230mg | Fiber: 2g | Sugar: 5g | Vitamin A: 9320IU | Vitamin C: 1.6mg | Calcium: 41mg | Iron: 0.5mg