Savory Twice-Baked Sweet Potatoes

15 Feb

by Green Gourmet L

I know someone who is very upset that football is over. But who says you can’t eat tailgating food anyway? One of those foods that just screams football to me is potato skins and twice baked potatoes. Smothered with cheddar cheese, bacon, sour cream, and chives. It’s great, but it’s far from a healthy side dish.

I love sweet potatoes since they tend to have added health benefits. They are high in Vitamins E and A, low in fat, cholesterol-free, and have more fiber than a bowl of oatmeal.  But it seems that the only sweet potato recipes that I can find have a “healthy” dose of butter, sugar, and maple syrup. I don’t want a potato dessert, I want a savory appetizer. So here’s our take on twice-baked potatoes, Green Gourmets style.


Makes 2 large servings or 4 appetizers

  • 2 sweet potatoes
  • 1/2 cup onion, chopped
  • 2-4 whole garlic cloves, with paper left on
  • 1/4 tp cumin
  • 1/4 tp paprika
  • pinch of cayenne pepper
  • parmesan cheese
  • olive oil
  • salt and pepper to taste
  • aluminum foil


Preheat the oven to 375. Pierce your sweet potatoes with a fork and place on a baking sheet. Put your garlic cloves (with paper still on) onto a foil sheet. Drizzle with olive oil, salt, and pepper and bring up the sides of the foil to seal the package.

On another piece of foil, place the chopped onion. Drizzle with olive oil, salt, and pepper and seal the package. Place the garlic and onions on the same baking sheet as your sweet potatoes.

Bake for 1 hour (check your onions and garlic at 45 minutes). The onions and garlic should be roasted and sweet.

Remove from the oven and allow the sweet potatoes to cool until they are cool enough to touch. Slice the potatoes in half; scoop out the insides while leaving the skin intact.

Remove the skin from the garlic and place the bulbs and the cooking liquid from the packet in a small bowl.

Add potato flesh, onion, and spices and mix together.  Season with salt and pepper.

Rub the outside of the potato skins with oil and season with salt and pepper to ensure they get crisp. Add the filling back into the skins and top with a sprinkling of Parmesan Cheese.

Bake in the oven for 15 minutes or until cheese is completely melted.

Enjoy this healthy twist on Twice-Baked Potatoes and don’t forget you read about it on Green Gourmets! To print this recipe, click here.


2 Responses to “Savory Twice-Baked Sweet Potatoes”

  1. Non-Gourmet J February 15, 2011 at 9:53 AM #

    Wow – I cannot wait to try these. They look DELISH!!!!!!!

  2. GG K February 15, 2011 at 10:08 AM #

    Oh. my. goodness. Now that is good food.

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