Twice-Baked Parmesan Rosemary Sweet Potatoes

Author: Canadian Living

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

Ingredients

  • 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

Method

Halve 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

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 28.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 550.0
  • Vitamin C 95.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Twice-Baked Parmesan Rosemary Sweet Potatoes