Twice Baked Sweet Potatoes on the Light Side
Light, creamy, and packed with natural sweetness, these Twice Baked Sweet Potatoes on the Light Side are a guilt-free twist on a comforting classic. Perfectly roasted sweet potatoes are scooped and blended with non-fat Greek yogurt, a touch of maple syrup, a hint of cinnamon, and fragrant vanilla, creating a smooth and flavorful filling that's both healthy and indulgent. Finished with a sprinkle of optional pecans or shredded coconut, this wholesome dish delivers a delightful balance of textures and flavor. Ready in under an hour, this recipe is ideal as an elegant vegetarian side dish or a light, nutritious main course. Whether for a weeknight dinner or a festive gathering, these twice-baked sweet potatoes are as visually stunning as they are satisfying.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 0.5 cup plain Greek yogurt (non-fat or low-fat)
- 1 tablespoon maple syrup
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 2 tablespoons chopped pecans (optional)
- 1 tablespoon unsweetened shredded coconut (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash the sweet potatoes thoroughly and pat them dry. Using a fork, pierce each sweet potato a few times to allow steam to escape during baking.
Place the sweet potatoes on the prepared baking sheet and bake for 35-40 minutes, or until they are tender and can be easily pierced with a fork. Remove from the oven and let cool slightly.
Cut each sweet potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving a thin layer inside the skin to help the shells hold their shape. Place the scooped-out flesh in a large mixing bowl and set the sweet potato skins back on the baking sheet.
Add the Greek yogurt, maple syrup, cinnamon, vanilla extract, and sea salt to the mixing bowl with the sweet potato flesh. Mash and stir until the mixture is smooth and well combined.
Spoon the sweet potato mixture back into the potato skins, dividing it evenly among the 8 halves. Smooth the tops with the back of a spoon.
If desired, sprinkle the tops with chopped pecans and shredded coconut for added texture and flavor.
Return the stuffed sweet potatoes to the oven and bake for an additional 8-10 minutes, or until the tops are slightly golden and the filling is warmed through.
Serve the twice-baked sweet potatoes immediately as a side dish or light vegetarian main course.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 39.1 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2032 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
