Special enough for company, these potatoes are easy to make plus very nutritious. They are extremely high in beta-carotene and an excellent source of vitamin C, potassium and fibre.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2008
- 4 sweet potatoes (2-1/2 lb), scrubbed
- 1 tablespoon vegetable oil
- 1 salt
- 1 tablespoon 10% cream
- 1 tablespoon milk
- 1 tablespoon butter
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh parsley
- 2/3 cups grated Parmesan cheese
- 1/3 cup finely chopped green onion green parts only
- 1 smoked paprika
- 1 sweet paprika
MethodHalve potatoes lengthwise. Brush all over with oil; sprinkle with salt. Place, cut side down, on greased or foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for 30 to 35 minutes or until fork-tender. Let cool slightly.
Scoop flesh into food processor, leaving 1/4-inch (5 mm) thick shell; set shells aside. Add cream, butter and rosemary; pur?until smooth. Pulse in all but 2 tbsp (25 mL) of the cheese; pulse in onions.
Spoon puree into potato shells; sprinkle with remaining cheese and paprika. Bake on baking sheet for 10 to 12 minutes or until hot and golden brown.
Nutritional facts Per serving: about
- Sodium 380 mg
- Protein 12 g
- Calories 390.0
- Total fat 12 g
- Cholesterol 23 mg
- Saturated fat 5 g
- Total carbohydrate 60 g
- Iron 16.0
- Folate 10.0
- Calcium 28.0
- Vitamin A 550.0
- Vitamin C 95.0