My first healthy favorite for January are these Healthy Twice Baked Sweet Potatoes. I promised quick, healthy, weeknight recipes and although this takes about an hour to cook I think you’ll find that it’s still a great choice. Most of the time is hands off baking time while the sweet potatoes are in the oven. Set a timer, walk away, and do something else!
Don’t be fooled by the cheese topping, these sweet potatoes are still healthy! Just a tablespoon of mozzarella per sweet potato is a great way to add another flavor and saltiness without becoming overly indulgent.
This recipe is adapted from Pinch of Yum. It is naturally gluten free, as written. I’ve increased the recipe size to make more servings and swapped out a few ingredients for healthier counterparts that I always have on hand.
My favorite part about this recipe is how filling it is! The sweet potatoes are so tasty, yet I’m usually stuffed after eating just two. The leftovers are so great warmed up in the toaster oven for a few minutes, too!
Healthy Twice Baked Sweet Potatoes
Sweet Potatoes vary greatly in size, so consider all the measurements in this recipe approximate. If you feel the ratio isn’t going to be quite right adjust as necessary. As long as you don’t change the baking times, you should end up with a good result!
This recipe is adapted from Pinch of Yum’s Healthy Sweet Potato Skins. Thanks for the great recipe inspiration!!! 🙂
- 5 sweet potatoes
- 1 tbs olive oil
- 2 shallots, minced (you can also use 1 small onion)
- 10 oz spinach, roughly chopped
- 1/2 c plain greek yogurt
- 1 can chickpeas, rinsed and drained
- 1/2 c mozzarella cheese, divided
- Preheat the oven to 350° F.
- Wash the sweet potatoes and poke each potato several times with a fork. Bake the potatoes for about 1 hour, or until they are soft and tender.
- Towards the end of the baking time cut the shallots and spinach.
- Heat the olive oil in a skillet over medium heat.
- When the oil is hot add the shallots and cook for about 5 minutes, or until the shallots are fragrant and tender.
- Add the spinach and cook, stirring, until the spinach is wilted. Remove from heat.
- When the potatoes are done cut them in half. Scrape out the insides (put in a large bowl), leaving about a half inch around the skins to hold the shape of the potato.
- Mash the removed sweet potato, and add the greek yogurt. Stir in the shallot/spinach mixture and chickpeas.
- Fill each the empty potato skins with the sweet potato mixture. Sprinkle about a tablespoon of the mozzarella onto each potato skin.
- Bake for an additional 10 minutes, or until the cheese is melted.