Twice Baked Sweet Potatoes
I remember when I was a little girl, being a extremely picky eater with a normal diet of fresh bread and butter at any restaurant we went to. My mom worked at a German/American restaurant called the Spa Brauhaus which my grandfather would take us to every once in a while, well…who am I kidding? It was his, my nearly 100% Irish grandfathers’, favorite place to wine and dine so we were there for far more than just special occasions. So, back to my point. Besides my diet existing of bread and butter (which by the way, they had THE best dinner buns) I loved their twice baked potatoes. Crispy skin on the outside and fluffy whipped potatoes on the inside, delicious. We all know that the Germans are quite the heavy eaters so when I think back to that delicious twice baked potato I’m glad I didn’t know then what I know now about the loads of butter and cream they most likely used to whip those potatoes to perfection. With a returning craving I decided to see how a sweet potato worked.
Sweet potatoes are just that, sweet. They have such a unique flavoring and knowing that they taste just as good, or sometimes better, when I substitute them for an ordinary potato in something like french fries, I had to do a little taste testing. When choosing the best sweet potato go for the ones with a darker orange skin because they will have more beta carotene…and yes, you can eat the skin! Though “sweets” are something we are normally adding to our forbidden food lists, they may actually be a beneficial food for diabetics, as preliminary studies have revealed that it helps to stabilize blood sugar levels and to lower insulin resistance…who would have thought?!
Here I share with you the recipe for a delicious and nutritious twice baked sweet potato!
1 Large sweet potato, try to find one with that is straight
2 tbsp low fat organic sour cream
2 tbsp thinly sliced scallions or chives, plus extra for garnishing
Cayenne pepper or your favorite hot sauce (optional if you want to kick up the spice)
pinch of salt and freshly ground black pepper, to taste
Preheat the oven to 400 degrees F.
Slice Sweet potatoes cross wise into thick pieces (see photo). Rub them with olive oil, be generous or they may get a bit too dark in the oven. Place on a oiled baking sheet and roast for about 35-40 minutes or until tender and “scoopable.”
When cool enough to handle scoop out the majority of the insides and place into a bowl leaving enough flesh attached so that when you refill them the “cup” is sturdy enough to hold the filling. Add your sour cream, scallions or chives, spice, salt and pepper to the sweet potato flesh. Always taste to see if you need to adjust the seasonings a bit to fit your taste buds.
Using a spoon refill your sweet potato cups enough so it makes a mound. Place back into your pre-heated oven for 20-25 minutes or until the potatoes are reheated through and slightly browned. Top with more chives or scallions and enjoy!
*Chef’s Note: After I tasting them I thought…mmmhmmm, should have added bacon! A great peppered bacon to purchase is one they sell at whole foods that is 40% lean with NO nitrates! When I go back this week I’ll get the brand name for everyone :)