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!
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.