Twice Baked Sweet Potatoes
These baked sweet potatoes are packed with nourishing goodness.
Servings: 4 people
Equipment
- 1 baking tray
- 1 skillet
- 1 box grater or food processor
Ingredients
- 1 medium zucchini grated
- 1 medium yellow onion grated
- 2 medium sweet potatoes
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme minced
- 1/2 cup asiago cheese, grated plus more for topping
- kosher salt and freshly ground black pepper
- 1 bunch green onions thinly sliced
- sour cream for serving
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil.
- Place the potatoes on the prepared sheet pan and cut a few slits in each potato to allow steam to escape. Bake the potatoes for 50 minutes to 1 hour, until very tender when tested with a skewer. Set aside for 10 minutes, or until cool enough to handle.
- Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the grated zucchini and onion and sauté until tender. Add the thyme, salt, and pepper and cook for 1 minute. Set aside.
- Once the potatoes are cooled enough to handle, cut them in half lengthwise and carefully scoop out some of the warm potato into a medium bowl with a teaspoon, leaving a ½-inch-thick shell of sweet potato. The potatoes should look like little canoes.
- Add the onion zucchini mixture to the scooped-out potato flesh and mash it with a fork. Add the cheese and more salt and pepper and stir until combined.
- Spoon the mixture into the sweet potato shells and top each potato half with more cheese. Bake for 20 to 30 minutes, until lightly browned. Serve hot with a sprinkling of fresh green onions and sour cream.
Notes
For more body in the filling you could add 1 whipped egg to the mashed potato vegetable mixture before spooning it into the shells and baking. Or you can add silken tofu into the filling mixture for a protein boost. Neither of these are necessary, but are a nice addition if desired.