If you’re a regular to this blog, you’ll know that we’re fond of sweet potatoes. Maybe it’s the 7 grams of fiber per serving, or the punch of B6, and beta-carotene topped with a jolt of magneseum and a hearty helping of vitamin A and C as a finish, but we just can’t get enough of them! This will actually be our third recipe to feature this tasty tuber. This venture is a good deal less labor intensive than our Sweet Potato Hash with smoked salmon and egg or even the much beloved Sweet Potato with Apple Chutney and Pomegranate Garnish. It’s a great, quick meal that doesn’t skimp on the nutrients and will get you in and out of the kitchen in no time! This recipe was modified from one found in Cooking Light magazine’s October 2012 issue. The recipe was originally printed to highlight uses for their 2012 taste test award winner, KerryGold Reduced Fat Dubliner Cheese. However, we’ve found that this dish is just as delicious with good old fashioned Wisconsin cheddar, or any of the tasty dairy free cheese substitutes available. Do a little experimenting and see what makes this recipe for you!
- 2 Medium sized sweet potatoes
- 2 Tablespoons salsa
- 1/2 Cup of shredded cheese [Reduced Fat Diet: Kraft Fat Free Shredded Cheddar Cheese/ Vegan/Dairy Free: Daiya Cheddar Style Shreds or try Lisanatti Cheddar Style Almond Shred]
- Black pepper to taste
- 4 Tablespoons nonfat sour cream [Vegan/Dairy Free: Follow Your Heart's Vegan Gourmet sour cream]
- Sliced black olives
- A knife
- A medium sized oven pan
- measuring cups and spoons
- A bowl to mix in
- A fork for mixing and mashing (wooden spoons will work too!)
- A microwave
- A broiler
Start off by washing your sweet potatoes thoroughly.
and poke 7 shallow holes in each.
Now they’re ready for to take a spin in the microwave. Set it on high for approximately 8 minutes, or until they can be punctured by a knife with no resistance.
Remove your potatoes and let them sit till they are warm, but not so hot you can’t handle them. We gave them around 5 minutes of alone time.
Cut your potatoes in half, lengthwise.
and scoop out the insides, leaving enough meat in the skins to create a shell. We’ll be using those skins later, so be gentle and set them aside.
Place the flesh in a bowl and gently mash.
Now mix in your salsa,
then the cheese,
and pepper to suit your palate.
Mix it all together, and then scoop the meat back into your waiting shells.
Top it off with a little cheese
and tuck them in your broiler (ours is in the oven) to let the magic begin!
Broil your potatoes on high for about 4-5 minutes till they’re a beautiful golden brown.
Scoop some sour cream over your spuds.
Then sprinkle on a few olives.
Voila, now you’re ready to serve up a healthy take on a timeless classic!