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Quick-and-Easy Twice-Baked Sweet Potatoes

Photo: Hector Sanchez
Prep time 15 mins
Cook time 1 hr, 20 mins
Yield

Makes 6 servings (serving size: 1 potato)

When you want an easy side or main dish item for dinner, look no further than these fantastic and easy twice-baked sweet potatoes. Make them savory or sweet by topping them with creative ingredient ideas, like toasted nuts, beans, or veggies. 

Ingredients

  • 6 small sweet potatoes or garnet yams
  • 1 tablespoon olive oil
  • 1 large egg, lightly beaten
  • 1 teaspoon peeled and grated fresh ginger
  • 1/2 teaspoon salt
  • Cilantro leaves, for garnish
  • 2 limes, in wedges
  • 1 teaspoon sesame seeds, for garnish, optional

Nutrition Information

  • calories 105
  • fat 3 g
  • satfat 0.6 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 17 g
  • fiber 3 g
  • cholesterol 31 mg
  • iron 1 mg
  • sodium 445 mg
  • calcium 31 mg

How to Make It

  1. Preheat oven to 400°F. Line a baking sheet with foil and add sweet potatoes. Roast until they are tender (about 50-55 minutes). Set aside to cool.

  2. Slice potato skins open. Scoop out flesh, leaving a 1/2-inch-thick layer inside skins, and add to a large bowl. Return scooped-out skins to baking sheet.

  3. Mash sweet-potato flesh with a fork. Stir in olive oil, egg, ginger, and salt, and beat together with fork until smooth. Spoon filling into the 6 reserved skins. Bake until the tops are puffed and lightly golden brown (about 25 minutes). Sprinkle the potatoes with cilantro and sesame seeds, if using, and squeeze lime over the top. Serve with additional lime wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.