Twice Baked Sweet Potaoes

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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

From Everyday Food

Ingredients You'll Need

5 medium sweet potatoes (about 3 pounds)

4 ounces fresh goat cheese

Coarse salt and ground pepper

3 tablespoons finely chopped fresh chives

1/4 cup chopped pecans

1/4 cup panko (Japanese breadcrumbs)

4 tablespoons unsalted butter, room temperature


Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour.

When cool enough to handle, halve sweet potatoes lengthwise. Scoop out all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining 2 skins). Place flesh in a food processor, along with 2 tablespoons butter and goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add chives and pulse to combine; spoon into skins.

In a small bowl, stir together pecans, panko, and 2 tablespoons butter until combined; season with salt and pepper. Sprinkle panko mixture over sweet potatoes. Bake until topping is golden, 10 to 12 minutes.

8 servings

195 cal

12 g fat (6 g sat fat)

5 g protein

20 g carb

3 g fiber

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