24 July, 2012 § Leave a comment
Ah, the baked potato. The eponymous side dish that I would always forego in favor of greens when eating out…until now. These sweet potatoes are just like the fully-loaded ones you’d get at a steakhouse–if that steakhouse were a vegetarian restaurant and that steak were, say, a quinoa burger. Get the picture?
Essentially, these are the fully-loaded baked potatoes’ more colorful, more nutritious (and in my opinion more appetizing) cousins. They’re stuffed with kale, parmesan and greek yogurt before baking the second time, making for a fluffy, distinctive filling that’ll have you pining for another. And here’s the best part–another really wouldn’t be so bad.
As Judy Aldridge over at Atlantis Home, where I found this recipe (originally from The Year in Food) mentioned in her notes, the hardest part is really to scrape out the sweet potatoes without piercing or tearing the delicate skin too much. That being said, you 1) get the hang of it pretty quickly and 2) it is so worth it. Also, they keep well in the fridge. What’s not to love? Finally, a potato that truly is sweet…
No adaptations were made here…or needed, for that matter. All I have added is bits of commentary on the recipe.
Twice-Baked Sweet Potatoes Makes 6 hearty halves
from The Year in Food
3 medium sweet potatoes
1/2 small yellow onion, diced
1 cup minced kale
1/4 cup strained Greek yogurt
2/3 cup shredded Parmesan, divided
1 tablespoon fresh thyme, minced
salt + pepper to taste
Preheat oven to 400 degrees.
Rinse sweet potatoes and prick the surface all over with a fork.
Roast in the oven on a cookie sheet until soft, just about an hour. Do not be alarmed if caramelized juices have seeped onto the sheet, and/or if the potatoes look a little shriveled. Remove from heat and allow to cool enough to handle.
In a medium skillet over a medium low flame, saute the onions in a little oil until soft, 2-3 minutes. Add the minced kale and sauté until the kale is soft, 2-3 minutes more.
Slice sweet potatoes in half lengthwise. Using a spoon, carefully remove most of the sweet potato, being mindful to not tear the delicate skin.
Combine the sweet potatoes with the yogurt, onions, kale, thyme and 1/4 cup of the Parmesan cheese. Marvel at how fluffy the filling becomes after the addition of the yogurt.
Spoon the filling back into the sweet potato skins. Top with the remaining Parmesan cheese.
Bake for another 10-15 minutes, until the cheese is golden and bubbly.
I used fat-free Greek yogurt, and it worked beautifully, so feel free to do the same. Also, if you’re feeling lazy (like I was), throw the kale into a food processor to mince it. Finally, there’s no need to follow the guideline on Parm. The people I was cooking for were cheese lovers, so I was generous in my topping, and it formed a sort of ultra-cheesy crust. Yum.