The return of fall foods. Time for heartier, denser meals filled with squashes and tubers and delicious spices like sage. Inspired, I took to my bookmarked recipes file this week and tracked down this take on this twice baked sweet potatoes recipe. I tweaked it a bit per the wonderful selection at my local grocery store (sarcasm alert) and served alongside some buttermilk roast chicken and zucchini.
- 3 medium sweet potatoes
- 1/2 small yellow onion, diced
- 1 cup minced spinach
- 1/2 cup whole fat plain yogurt
- 3/4 cup shredded mozzarella
- olive oil
- dash of garlic powder
- salt + pepper to taste
- Preheat oven to 400 degrees.
- Rinse sweet potatoes and prick with a fork. Roast for about an hour or until soft (use a fork to test). Remove from the oven and allow to cool.
- Heat olive oil in a skillet over medium-low heat and add the onions, allowing to cook for 2-3 minutes. Add the spinach and saute for another 2-3 minutes.
- Slice the cooled sweet potatoes in half lengthwise and carefully remove the sweet potato insides with a spoon. Be careful not to tear the skins.
- Combine the sweet potatoes filling with yogurt, onions, spinach, a dash of garlic powder, salt and pepper and half of the cheese.
- Spoon the filling back into the sweet potato skins and top with the remaining cheese.
- Slide back into the over and bake for another 10-15 minutes (cheese should be bubbly and browning).
Makes 4-6 servings that will keep for a day or two in the fridge.