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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. 

Sarah Copeland
Recipe by Health November 2012

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Credit: Hector Sanchez

Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Yield:
Makes 6 servings (serving size: 1 potato)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Chef'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.

Nutrition Facts

105 calories; fat 3g; saturated fat 0.6g; mono fat 2g; poly fat 0.4g; protein 2g; carbohydrates 17g; fiber 3g; cholesterol 31mg; iron 1mg; sodium 445mg; calcium 31mg.
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