A parent can pitch in the day before to bake the sweet potato. Bake the skins in a toaster oven if you have one; it heats up quickly and is energy efficient – ideal for small snacks.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2011
- 1 sweet potato (about 1 lb/450 g)
- 1 1/2 teaspoon olive oil
- 1 pinch each salt and pepper
- 1/2 cup shredded Swiss cheese
- 3 tablespoons Balkan-style plain yogurt
- 3 tablespoons light sour cream
- 1 half green onion finely chopped
MethodScrub and pat potato dry; prick all over with fork. Microwave on paper towel on high until tender, about 5 minutes. (Or bake in 400°F/200°C oven, about 1 hour.) Let cool enough to handle.
Cut in half; scoop out flesh, leaving 1/2-inch (1 cm) thick walls. Brush inside and out with oil; sprinkle with salt and pepper. Cut each half lengthwise in half; arrange, cut side up, on foil-lined baking sheet. Bake in 450°F (230°C) oven, turning over once, until golden, 15 to 20 minutes.
Turn cut side up; sprinkle with cheese. Cook until cheese is melted, about 3 minutes. Serve topped with yogurt and green onion. Makes 4 servings.
Nutritional facts Per serving: about
- Sodium 402 mg
- Protein 8 g
- Calories 229.0
- Total fat 10 g
- Cholesterol 28 mg
- Saturated fat 6 g
- Total carbohydrate 29 g
- Iron 9.0
- Folate 10.0
- Calcium 17.0
- Vitamin A 73.0
- Vitamin C 28.0