Healthy Twice Baked Sweet Potatoes (stuffed with goat cheese, cranberries and herbs!)
These Healthy Twice Baked Sweet Potatoes are stuffed with goat cheese, cranberries, yogurt and fresh herbs to make a delicious, comforting side dish for any meal - whether it's a holiday dinner or a casual supper. They're super easy to make and you can do all the work ahead of time!
Servings: 4 servings
Calories: 146kcal
Ingredients
- 2 sweet potatoes
- 1/2 cup plain yogurt
- 1/3 cup dried cranberries (chopped)
- 1/2 cup fresh parsley, chopped (or 1/4 cup dried parsley)
- 5 leaves sage, minced (or 1/8-1/4 tsp dried sage)
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 oz goat cheese (1/2 a regular size package)
Instructions
- Wash sweet potatoes well. Slice them in half lengthwise, poke them with a sharp knife a few times each and microwave in five minute increments, until they can be poked easily with a knife or fork - mine took 20 minutes. (You can also bake them until they're soft if you're not in a hurry.)
- Gently scoop out the inside of the sweet potatoes, leaving a bit around the rim to help keep the skins intact. Put the pulp in a large bowl and mix with a handmixer until creamy. Add yogurt and mix well. Stir in parsley, sage, cranberries, salt and pepper.
- Scoop the filling back into the sweet potato skins. If you're baking them right away, sprinkle with crumbled goat cheese and bake in a preheated 350 degree F oven for 10-15 minutes, or until they're heated through. Broil slightly if you want the cheese to brown. Sprinkle with a little fresh parsley before serving to make them pretty!
- If you'd rather refrigerate them before baking you'll just need to take them out about 15 minutes before cooking and add about 15 minutes to the bake time.
- Enjoy! :)
Nutrition
Calories: 146kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 397mg | Potassium: 308mg | Fiber: 2g | Sugar: 10g | Vitamin A: 10030IU | Vitamin C: 11.6mg | Calcium: 87mg | Iron: 1.2mg