When it comes to achieving a rich and creamy consistency with your sweet potatoes, twice-baked is the way to go. What better way to celebrate St. Patricks than these sweet tubers baked with a festive twist.
Potatoes are characteristic of the Irish because of the Great Famine that took place 1845-1852 in which potatoes in their abundance and availability, became a staple in their diet. Today we enjoy potatoes in a plethora of forms and benefit from the potassium and fiber it boasts including beta-carotene antioxidants when it comes to the sweet stuff.
Nutrition:
Sweet Potatoes: Boasting almost twice the amount of Vitamin C, Vitamin A, and fiber than its traditional counterpart, sweet potatoes are a satisfying an nutritious alternative to white potatoes. In addition, being so full of flavor, these beta carotene beauties make the perfect side dish with little to no effort leaving you undoubtedly satisfied!
- 2 large sweet potatoes
- 2 tbsp grass-fed butter
- 2 oz goat cheese
- Pinch of salt
- 1 tbsp water
- Preheat the oven to 400 F.
- Prick the sweet potatoes all over with a fork and fold foil around each potato.
- Place sweet potatoes on a baking tray and bake for about 40-50 minutes in the oven until tender.
- Remove the sweet potatoes from the oven and scoop out 3/4 of the flesh and place into a food processor along with butter, goat cheese, salt and water.
- Process until smooth and spoon into the skins.
- Bake again for about 10 minutes and serve warm.
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