Recipe by Food & Wine May 2003


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Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. Put the sweet potatoes on a baking sheet and roast for 40 minutes, or until tender.

  • Meanwhile, heat the olive oil in a medium skillet. Add the red onion, cover and cook over low heat, stirring a few times, until caramelized, about 15 minutes. Remove from the heat and stir in the vinegar; season with salt and pepper.

  • In a small bowl, mix the yogurt with the garlic and season with salt and pepper.

  • Split the sweet potatoes, leaving them attached at the bottom. Season the insides with salt and pepper. Spoon 1 tablespoon of the garlicky yogurt into each potato, then fill with the caramelized onion. Serve, or gently close the sweet potatoes and wrap them in foil for packing.

  • Make Ahead: The potatoes can be wrapped for up to 4 hours.

  • Notes: One Serving: 232 calories, 2 gm total fat, 7 gm saturated fat, 46 gm carb.