Savory Twice-Baked Sweet Potatoes
These savory twice-baked sweet potatoes are perfect for a holiday side dish or appetizer! Stuffed with a cheesy spinach and sweet potato filling, these are nutritious and delicious.
Servings 14 servings
Calories 142kcal
Ingredients
- 7 medium sweet potatoes (or 5-6 large)
- 2 tbsp olive oil, divided
- 4 oz Neufchatel (light cream cheese), softened
- ⅓ cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise
- ¼ tsp garlic powder
- ¼ tsp salt
- 10 oz package frozen spinach, thawed and squeezed dry
- ½ cup part-skim mozzarella cheese
- ¼ cup fresh shredded parmesan cheese
- ¼ cup thinly sliced green onions
Instructions
- Preheat the oven to 350 degrees F.
- Poke a few holes in the sweet potatoes, rub the outside with 1 tablespoon of the olive oil. Place on a baking sheet and bake the sweet potatoes at 350 degrees F for 45-60 min, or until cooked through and tender on the inside. Remove from the oven, but leave the oven on.
- Meanwhile, as sweet potatoes are cooling, in a large bowl combine the softened cream cheese, Greek yogurt, light mayo, garlic powder, salt, and pepper. Fold in the spinach, mozzarella, parmesan, and green onions.
- When cool enough to handle, cut each sweet potato in half. Scrape out some of the sweet potato (leaving a layer of potato in each skin) and place the flesh in a bowl, leaving the skins on the baking sheet.
- Mash the sweet potato in the bowl, then fold into the creamy spinach mixture. Stir well and set aside for now.
- Rub the sweet potato skins with the remaining 1 tablespoon of oil. Bake at 350 degrees F for 5 minutes.
- Remove from the oven and add the spinach-sweet potato filling to each skin. Bake for another 10 to 15 minutes, or until the filling is warm throughout and the cheese is melted. Enjoy!
Notes
Nutrition analysis (per sweet potato half): 142 calories, 6 g fat, 2 g saturated fat, 185 mg sodium, 17.5 g carbohydrate, 3 g fiber, 5.5 g sugar, 5.5 g protein, Vitamin D: 0%, Calcium: 10%, Iron: 5%, Potassium: 10%
Nutrition
Calories: 142kcal