Twice Baked Sweet Potatoes

This was a great after work meal. I threw the potatoes in the oven while I worked out and after that, it all comes together pretty fast. It is super filling and a perfect meal with a salad. Most of the prep can be done in advance, too, which could make it more week-night friendly.

Between the bacon, cinnamon, and creamy sweet potato, this smelled exactly like the amazing, indulgent, delicious carbonara I made a while back. Next time, I may try tossing the stuffing mixture with some pasta and see what happens. Yum.
Twice Baked Sweet Potatoes
serves 2 / adapted from Cook Yourself Thin / 7 ww pts

Here’s what I used:

  • 2 medium sweet potatoes, scrubbed clean
  • 1 teaspoon olive oil
  • 1/2 medium onion (or 1 small), diced
  • 1 clove garlic, minced
  • 1 bag baby spinach (in the neighborhood of 7 oz)
  • 2 scallions, thinly sliced
  • 2 slices center cut bacon
  • 1/4 cup whipped or low-fat cream cheese
  • 1/4 cup low-fat buttermilk
  • S&P
  • 2 tablespoons grated Parmesan cheese
  • little sprinkle cinnamon

Here’s what I did:

  1. Preheat oven to 400.
  2. Poke a few holes in the sweet potatoes with a fork and roast in the oven on a baking sheet for about an hour (until fork tender). Remove from the oven and let cool for about 10 minutes.
  3. While the potatoes are roasting, heat up olive oil in a large skillet and saute the onion, seasoned with S&P, for about 6-7 minutes. Add the garlic and saute for another minute. Add the scallions, bag of spinach, and S&P. Toss around until the spinach is wilted and take off the heat.
  4. When the potatoes are cool enough to handle, cut them each in half length-wise and scoop out the innards. Leave about 1/4 inch of potato around the skin so they remain sturdy (as you can see from the photo, I sadly did not do this).
  5. In a large bowl, add the scooped out potatoes, cream cheese, and buttermilk. Season with a good pinch of S&P and mash together. Add the spinach mixture and mix to combine.
  6. Spray the empty skins with some olive oil and spoon the mixture into the skins. Sprinkle with a little cinnamon (optional) and bake for 25-30 minutes.
  7. While that’s baking, fry up some bacon and crumble on top of the potatoes before serving.
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