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Twice baked sweet potatoes.


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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Combine the sweet potatoes filling with yogurt, onions, spinach, a dash of garlic powder, salt and pepper and half of the cheese.
  6. Spoon the filling back into the sweet potato skins and top with the remaining cheese.
  7. 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.


Summer vacation.

Summer vacation.