Savory Twice Baked Sweet Potatoes |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I was looking for an easy dinner that didn't involve a trip to the grocery store, and this is what I came up with based on what I had lying around. This is a pretty nice way to prepare a sweet potato, if you aren't in the mood for something overly sweet. I paired half of a potato with a large serving of steamed spinach for a light but satisfying vegetarian dinner. Ingredients:
1 sweet potato |
5 -6 white button mushrooms, chopped finely |
1 small onion, chopped finely |
1 teaspoon olive oil |
1/4 teaspoon cayenne pepper |
1/4 cup feta cheese |
fresh ground pepper |
salt |
Directions:
1. Preheat oven to 375°F.
2. Wash sweet potato and cut in half lengthwise.
3. Place potato halves face down on a foil-covered greased cookie sheet ( i cover the potato halves in foil for more even cooking).
4. Bake potatoes for about 30 minutes.
5. While the potatoes are baking, saute onions and mushrooms in the olive oil over medium heat until the onions are translucent and the mushrooms give off liquid, about 10 minutes.
6. Take potatoes out of oven, carefully scoop the potato out of the skins and mash in a mixing bowl.
7. Add onions, mushroom, cayenne, feta, salt and pepper to the mashed sweet potatoes, mixing ingredients together.
8. Divide mixture in half and scoop it back into the empty potato skins.
9. Bake the potatoes for another 8-10 minutes on 375, broiling for the last minute or two of cooking time if you'd like to crisp the tops of the potatoes slightly.
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