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Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the sweet potatoes thoroughly, then pierce each potato several times with a fork.
- Arrange the sweet potatoes on a baking sheet and bake for about 45 minutes, or until tender when pierced with a fork.
- Once baked, remove the sweet potatoes from the oven and allow them to cool slightly.
- Carefully cut each sweet potato in half lengthwise and scoop out some of the flesh into a bowl, leaving a small border around the edges.
- Add the cheese, Greek yogurt (or sour cream), olive oil, garlic powder, onion powder, salt, and pepper to the bowl with the sweet potato flesh. Mix until well combined.
- Spoon the mixture back into the sweet potato halves, mounding it slightly on top.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until golden and bubbly.
- Garnish with fresh herbs before serving.
Chef’s Tips
- Feel free to customize the cheese or add other toppings like bacon bits or green onions for extra flavor.
- To save time, you can microwave the sweet potatoes for 5-8 minutes before baking to soften them.
- Use fresh herbs to brighten up the dish and enhance the flavor profile.
Nutrition (per serving)
Approximately 300 calories, 10g protein, 40g carbs, 12g fat.
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