Cheesy Baked Sweet Potatoes
24
- Prep Time10 min
- Total Time20 min
- Makes4 Servings
(Photo: Roberto Caruso)
We gave the standard baked sweet potato an upgrade with a luscious cheddar, sour cream and pimento filling.
Ingredients
4 medium sweet potatoes, washed very well
1/2 250-g brick cream cheese, at room temperature
1/2 cup finely grated cheddar
1/4 cup sour cream
57-mL jar pimento peppers, drained and finely chopped
1/4 tsp garlic powder
1/4 tsp salt
1/4 cup finely sliced green onions
Instructions
Prick unpeeled sweet potatoes several times with a fork. Microwave on high until tender, turning halfway through, 5 to 8 min. Transfer all 4 potatoes to a platter. Let sit until they are cool enough to handle.
Stir cream cheese with cheddar, sour cream, pimentos, garlic powder, salt and onions. Season with pepper.
To serve, cut an X diagonally along the top of each potato. Push from end to end until the flesh pops out slightly. Fluff the flesh with a fork. Scoop 2 tbsp pimento cheese on top of each potato.
Nutrition (per serving)
Calories 397, Protein 11g, Carbohydrates 50g, Fat 18g, Fibre 8g, Sodium 414mg.
Prep Tip:
To bake in the oven, prick unpeeled sweet potatoes and place on a baking sheet. Bake in centre of a preheated 425F oven until tender, 45 to 55 min.
