Sweet potatoes are so versatile. They can be sweet or they can be savory. There are so many herbs and spices that pair well with them. Some of my favorite combinations are brown sugar & cinnamon and garlic & rosemary. These twice baked sweet potatoes are simple and I hid a little turmeric in there as well! I listed these under Side Dishes, however I like eating these as my main dish with a salad or some steamed veggies on the side. Take your pick!
That bright orange color of sweet potatoes signifies vitamin A in the form of beta-carotene (just like carrots). They are also a great source of vitamin C, copper, potassium, vitamin B6 and fiber. Sweet potatoes are considered a complex carbohydrate.
Twice Baked Sweet Potatoes
- 2 medium sized sweet potatoes
- 1/2 cup nonfat Greek yogurt
- 1/4 cup shredded cheddar cheese
- Pinch salt and pepper
- 1/2 tsp turmeric
- 2 slices turkey bacon
- Chives for garnish
Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray. Wash sweet potatoes and poke holes around then with a fork. Cook sweet potatoes for 45 minutes-1 hour depending on their size. Let cool until you can handle them. Cut sweet potatoes in half and scoop out the pulp. In a bowl, combine pulp, nonfat Greek yogurt, salt, pepper and turmeric. Put mixture back into sweet potatoes evenly and sprinkle with cheddar cheese. Place back in the oven for 5-10 minutes until cheese is melted and bubbly. Meanwhile, cook turkey bacon until crispy. When sweet potatoes are done top with more yogurt, crispy bacon and chives.
Number of servings: 4 | Serving size: 1/2 sweet potato
Calories: 138, total fat: 4 g, total carbohydrates: 19 g, dietary fiber: 2 g, sugars: 7 g, protein: 6 g
How do you like to top your twice baked potatoes? Tell me below!