Tested till perfect Twice-Baked Parmesan Rosemary Sweet Potatoes

Twice-Baked Parmesan Rosemary Sweet Potatoes

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2008

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4sweet potatosweet potatoes, (2-1/2 lb), scrubbed
  • 1 tbsp 1tbspvegetable oil
  • 1 1pinch salt
  • 1 tbsp 1tbsp10% cream or milk
  • 1 tbsp 1tbspbutter
  • 2 tsp 2tspfinely chopped fresh rosemary or fresh parsley
  • 2/3 cup 2/3cupgrated Parmesan cheese
  • 1/3 cup 1/3cupfinely chopped green oniongreen onions, green parts only
  • 1 1pinch smoked paprika or sweet paprika
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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 Information Per serving: about

cal 390 pro 12g total fat 12g sat. fat 5g
carb 60g fibre 10g chol 23mg sodium 380mg

% RDI:

calcium 28 iron 16 vit A 550 vit C 95
folate 10
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