Twice Baked Sweet Potatoes
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
4-8
ingredients
- 4 medium sweet potatoes (about 8 ounces each)
- 2 cups shredded white cheddar cheese
- 2 tablespoons butter
- 1⁄4 teaspoon nutmeg
- 2 tablespoons sour cream
- 1⁄8 teaspoon white pepper
- 1 teaspoon salt
directions
- Line oven floor with aluminum foil, preheat oven to 400°F, and set the rack to middle position. Wash sweet potatoes well. Poke 3 holes in each sweet potato using skewer or knife. Place directly on oven rack and roast until knife inserted in potato shows no resistance, 30 to 45 minutes. Remove potatoes to cooling rack set over rimmed baking sheet until cool enough to handle.
- Cut each potato in half lengthwise and use paring knife to cut out flesh, leaving about a 1/4" layer of flesh still attached to skins. Scoop the sweet potato flesh into bowl. Sprinkle skins and remaining flesh with 1/2 teaspoon salt.
- Add 1 1/2 cups of cheese, butter, sour cream, nutmeg, pepper, and 1/2 teaspoon salt to scooped flesh and mash to combine.
- Place scooped-out potatoes on rimmed baking sheet. Put 1/8 of stuffing in each potato half and top evenly with remaining cheese. Return to the oven and bake until the cheese is melted and beginning to brown, and the potatoes are hot, about 10 minutes longer. Transfer to plate and serve immediately.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!