Gooey, cheesy and flavorful – a classic comfort food. These twice-baked sweet potatoes are ready fast because the first “baking” is done in the microwave.
Makes 8 servings
Total time: 50 minutes
Prep: 30 minutes
Cook: 20 minutes
Nonstick cooking spray
4 medium sweet potatoes (about 2 pounds total weight)
1 tablespoon extra-virgin olive oil
3/4 cup Greek yogurt, plain low fat
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup grated sharp cheddar cheese
1/2 cup chopped green onions, green parts
1/2 cup grated sharp cheddar cheese for topping
1. Preheat oven to 400 degrees F. Spray eight 3/4-cup ramekins with nonstick spray and place on a rimmed baking sheet.
2. Pierce potatoes with a fork. Microwave on high 20 minutes or until tender, rotating after 10 minutes. Let stand 5 minutes until cool enough to handle. Peel potatoes and transfer flesh to a bowl. Mash with a fork.
3. Add the olive oil, Greek yogurt, salt, pepper, 1/2 cup cheddar and green onions. Mix well. Mixture will be thick.
4. Divide mixture among prepared ramekins. Evenly sprinkle the remaining cheddar on top. Bake 20 minutes, until golden-brown.
Nutrition per serving
Total Fat 6.8 g
Saturated Fat 3.5 g
Cholesterol 16.2 mg
Sodium 295.7 mg
Total Carbohydrate 25.5 g
Dietary Fiber 4.2 g
Sugars 5.0 g
Protein 7.8 g
Weight Watchers Points Plus: 5 points