Twice-Baked Sweet Potatoes | The Key Ingredient with Sheri Castle

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and cost.

Preheat the oven and roast 4 sweet potatoes on a parchment-lined baking sheet until done, without wrapping them in foil.

Scoop out the insides of the sweet potatoes, leaving the skins intact to create 'boats' for the filling.

Mash the sweet potato flesh slightly and set aside.

Cook 2-3 pieces of bacon cut into rectangles in a pan until crispy, then remove with a slotted spoon, leaving the drippings in the pan.

Add a diced small onion to the pan with a pinch of salt and sauté until softened.

Add a diced small apple to the pan and cook until it starts to soften, ensuring it holds its shape.

Add kale to the pan and stir until it wilts from the steam.

Add back the mashed sweet potato flesh to the pan and mix everything together.

Stir in a small handful of aged gouda cheese, a bit more salt, and fresh black pepper to taste.

Stuff the sweet potato skins with the filling mixture, dividing it evenly among them.

Top each stuffed sweet potato with remaining gouda cheese and pieces of cooked bacon.

Return the stuffed sweet potatoes to the oven until the filling is warmed through and the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens