If you read last weeks Eat Fit Not Fat installment I promised to readers on Friday that I would share my twice baked sweet potato recipe that was pictured with the Balsamic Pork. So here ya go! Everyone should eat more sweet potatoes, they’re so creamy and delicous. They also pack quite a nutritional punch- way better for you than your run of the mill white potato. These potatoes came out wonderfully and taste like their so very bad for you, but suprise-they’re not! These were a great side dish for dinner, but could easily be turned into a flavorful lunch.Ingredients:
4 medium size sweet potatoes
1 cup reduced fat cheddar cheese, shredded
2 cups chopped broccoli
2 cups chopped cauliflower
1/2 cup low fat buttermilk ( used regular buttermilk, not much of a calorie/fat difference from low fat or non-fat)
2-3 tbsp of chopped chives (optional)
salt and pepper to taste
Preheat oven to 425 degrees
3) Cook broccoli and cauliflower in a covered shallow pot of salted water. Cook broccoli for approx. 3 min. Remove broccoli with a slotted spoon, set aside and con’t to cook cauliflower till fork tender, approx. 5 min. total. Remove and place aside.
4) Remove potatoes from oven or microwave. Cut potatoes in half length wise. Be careful! Hot Potatoes! Scoop out potato leaving approx 1/4 inch rim around potato so it remains somewhat sturdy. Place shells back onto baking sheet.
5) Mash together cauliflower and sweet potato with a few pinches of kosher salt. Add in buttermilk and combine until smooth. I had to microwave my mixture for approx 1. minute more to obtain a softer potato to mash. 6) Toss in 1/2 cup cheddar cheese and scallions. Mix together.
7) Fill potatoes with cauliflower and potato mixture. Top with broccoli and cheddar cheese. Place back in the oven for 5-10 minutes or until cheese is melty and delicous. You know me- loving me some cheese again this week :) Approx. 150 calories per half potato. Enjoy! Recipe adapted from: http://www.skinnytaste.com/2013/01/broccoli-and-cheese-twice-baked-potatoes.html