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Twice-Baked Parmesan Rosemary Sweet Potatoes

By The Canadian Living Test Kitchen

Tested till perfect

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Twice-Baked Parmesan Rosemary Sweet Potatoes

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 390
pro 12 g
total fat 12 g
sat. fat 5 g
carb 60 g
fibre 10 g
chol 23 mg
sodium 380 mg
% RDI: -
calcium 28
iron 16
vit A 550
vit C 95
folate 10

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.

Ingredients

  • 4 sweet potatoes, (2-1/2 lb), scrubbed
  • 1 tbsp vegetable oil
  • 1 pinch salt
  • 1 tbsp 10% cream or milk
  • 1 tbsp butter
  • 2 tsp finely chopped fresh rosemary or fresh parsley
  • 2/3 cup grated Parmesan cheese
  • 1/3 cup finely chopped green onions, green parts only
  • 1 pinch smoked paprika or sweet paprika

Preparation

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.

Source : Canadian Living Magazine: February 2008

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