Twice-Baked Sweet Potatoes

4 medium sweet potatoes

1 tablespoon canola or sunflower oil

4 tablespoons finely grated Parmesan cheese, divided

2 ½ tablespoons sour cream

1 tablespoons pure maple syrup

½ teaspoon salt

¼ teaspoon ground pepper

¼ teaspoon freshly grated or ground nutmeg

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.

Prick sweet potatoes in 3 to 4 spots with a fork. Rub with oil and place on the prepared baking sheet. Roast until tender, 45 minutes to 1 hour. Let stand until cool enough to handle.

Increase oven temperature to 450°.

Slice each sweet potato in half horizontally and scoop the flesh into a large bowl, leaving a generous ¼-inch border in the skins. Place the skins back on the baking sheet.

Add 2 tablespoons cheese, sour cream, syrup, salt, pepper and nutmeg to the sweet potato flesh and mash with a potato masher until smooth. Divide the filling among the skins. Top each with a little of the remaining cheese.

Bake until the filling is bubbling, 20 to 25 minutes.

(ref: eatingwell; Nov/Dec 2017)

Leave a reply

Your email address will not be published. Required fields are marked *