Baked sweet potatoes

I had lent out my Cook Yourself Thin cookbook over the holidays, so when I got it back again, I was excited to delve into some recipes that might help alleviate my holiday waistline. I picked the baked sweet potato recipe, which looked decadent and tasty, but also incredibly nutritious. Oh, and easy on the calories!

First you bake the sweet potatoes for 45 min. This makes them nice and mushy, but not mealy like if you boil them. Meanwhile, you sautee some onions, spinach (I substituted kale), and scallions (I substituted leeks). Then you mix everything together, along with some buttermilk and cream cheese. Thus, you have the filling.

At this point, you're supposed to put the filling back into the baked potato shells. However, I found that there was just much too much filling to shove back into the shells, and at any rate, my shells were nearly completely destroyed in getting the sweet potatoes out anyway. Thus, I just put the filling into a Corningware dish and sprinkled with Parmesan cheese as directed.


You bake it again for another 15-20 min., then sprinkle with two slices of crumbled turkey bacon.


Awesome. We spooned this out for ourselves on Monday night, but tonight, we used our favorite tortilla chips to dip it. The salty tang of the chips worked really well with this.

I'm excited to continue trying recipes from this book, as each one has been really good!