Twice Baked Sweet Potatoes
Have you ever tried twice baked sweet potatoes? It is easy to make, tastes great, and adds great nutritional value to your meals. This tasty sweet potato dish can be served as a vegetarian main course or as a side dish for holiday dinners!
More sweet potato recipe to try: Sweet Potato Casserole with Pecan and Sweet Potato Pudding.
Yield: Serves 3
- 3 medium sweet potatoes, washed and scrubbed
- 3/4 cup shredded mozzarella cheese
- 1/2 cup chopped fresh cilantro
- 1 green onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon chili powder
- vegetable oil or cooking spray
- salt
Preheat oven to 400 degrees F.
Spray a baking sheet with non-stick cooking spray. Arrange the sweet potatoes on the baking sheet. Prick each sweet potato with a fork.
Bake for 50-60 minutes in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue baking if needed).
Remove the sweet potatoes from the oven and let cool for about 10 minutes or until safe to handle.
Carefully slice them in half. Scoop out the flesh, leaving 1/4-inch thick shells, and transfer the flesh into a bowl. Set the skins aside.
Mash the sweet potatoes flesh. Add the garlic, green onion, chili powder, lemon juice, and salt to the mashed sweet potatoes and mix well.
Line the skins up on the baking sheet. Spoon the mixture into skins and top with mozzarella cheese and cilantro.
Put them back in the oven for about 15 minutes or until cheese is bubbling and starting to brown.
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