Twice Baked Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
4 small sweet potatoes1 tablespoon olive oil1/2 cup chopped onion2 cloves minced garlic1 1/2 teaspoons dried rubbed sage1/4 teaspoon salt1/8 teaspoon black pepper3/4 cup Daisy Brand Cottage Cheese4 teaspoons chopped pecans
Heat the oven to 375 degrees. Pierce the skin of the potatoes several times to allow the steam to escape. Bake on the oven rack for 1 hour or until tender. Let the potatoes stand until cool enough to handle.
Meanwhile, in an 8-inch skillet, heat the olive oil over medium-high heat. Cook and stir the onion and garlic for 3 to 4 minutes or until the onion is tender. Stir in the sage, salt and pepper. Place the cottage cheese and onion mixture in the bowl of a food processor; blend until almost smooth, scraping the sides as needed. Cut off the top 1/3 of each potato. Using a spoon, scoop the flesh into the processor bowl, being careful not to tear the potato skins; discard the potato tops. Pulse the cottage cheese and potato mixture several times until blended. Spoon the potato mixture back into the skins. Place the filled potatoes in a baking dish. (The potatoes can be covered and refrigerated at this point for up to 24 hours.)
Reduce the oven to 350 degrees. Sprinkle the pecans over the tops of the potatoes.
Bake uncovered 25 to 35 minutes or until the pecans are toasted and the potatoes are hot. (If the filled potatoes were refrigerated, remove from the refrigerator 30 minutes topping with pecans; top and bake as directed.)
Serving Size:�A serving is 1 sweet potato
Meanwhile, in an 8-inch skillet, heat the olive oil over medium-high heat. Cook and stir the onion and garlic for 3 to 4 minutes or until the onion is tender. Stir in the sage, salt and pepper. Place the cottage cheese and onion mixture in the bowl of a food processor; blend until almost smooth, scraping the sides as needed. Cut off the top 1/3 of each potato. Using a spoon, scoop the flesh into the processor bowl, being careful not to tear the potato skins; discard the potato tops. Pulse the cottage cheese and potato mixture several times until blended. Spoon the potato mixture back into the skins. Place the filled potatoes in a baking dish. (The potatoes can be covered and refrigerated at this point for up to 24 hours.)
Reduce the oven to 350 degrees. Sprinkle the pecans over the tops of the potatoes.
Bake uncovered 25 to 35 minutes or until the pecans are toasted and the potatoes are hot. (If the filled potatoes were refrigerated, remove from the refrigerator 30 minutes topping with pecans; top and bake as directed.)
Serving Size:�A serving is 1 sweet potato
Nutritional Info Amount Per Serving
- Calories: 203.0
- Total Fat: 6.0 g
- Cholesterol: 4.0 mg
- Sodium: 355.0 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 5.0 g
- Protein: 8.0 g
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