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Name: Twice Baked Sweet Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 8 Sweet potatoes; 1 1/3 cups Finely chopped shallots; 1 tablespoon Fresh sage; 1 teaspoon dried sage; 1 1/3 cups Cottage cheese; 1 1/4 teaspoons Salt; 1/4 teaspoon Ground black pepper; 1/4 cup Pecans course chopped

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INGREDIENTS

8 Sweet potatoes
1 1/3 cups Finely chopped shallots
1 tablespoon Fresh sage
1 teaspoon dried sage
1 1/3 cups Cottage cheese
1 1/4 teaspoons Salt
1/4 teaspoon Ground black pepper
1/4 cup Pecans ; course chopped

Servings

INSTRUCTIONS

1) Preheat oven at 450° F

2) Prick holes in sweet potatoes with a fork then bake until tender, roughly 45 minutes.

3) Reduce oven temp to 375° F

4) Once potatoes have cooled enough to handle, cut them in half, scoop out flesh with a spoon trying to keep skins intact.

5) Heat a medium sauté pan over medium heat with olive oil. Add shallots and sauté until translucent, 5-6 minutes. Add 1 tablespoon sage and sauté until fragrant, 1-2 minutes.

6) Remove shallot mixture from heat and place in the bowl of a food processor. Add cottage cheese, salt, and pepper then puree until smooth.

7) Combine shallot mixture and sweet potato mixture in a large bowl and mash with hand masher until smooth.

8) Spoon mixture back into skins, sprinkle with pecans and remaining sage.

9) Bake in oven (375° F) until hot and pecans are toasted, about 20 minutes.

NOTES

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Twice Baked Sweet Potatoes

8 Sweet potatoes
1 1/3 cups Finely chopped shallots
1 tablespoon Fresh sage
1 teaspoon dried sage
1 1/3 cups Cottage cheese
1 1/4 teaspoons Salt
1/4 teaspoon Ground black pepper
1/4 cup Pecans course chopped

1) Preheat oven at 450° F

2) Prick holes in sweet potatoes with a fork then bake until tender, roughly 45 minutes.

3) Reduce oven temp to 375° F

4) Once potatoes have cooled enough to handle, cut them in half, scoop out flesh with a spoon trying to keep skins intact.

5) Heat a medium sauté pan over medium heat with olive oil. Add shallots and sauté until translucent, 5-6 minutes. Add 1 tablespoon sage and sauté until fragrant, 1-2 minutes.

6) Remove shallot mixture from heat and place in the bowl of a food processor. Add cottage cheese, salt, and pepper then puree until smooth.

7) Combine shallot mixture and sweet potato mixture in a large bowl and mash with hand masher until smooth.

8) Spoon mixture back into skins, sprinkle with pecans and remaining sage.

9) Bake in oven (375° F) until hot and pecans are toasted, about 20 minutes.

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Nutrition

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Serving Size: 1 Serving (1585g)
Recipe Makes: 1 Servings

Calories: 1506
Calories from Fat: 253 (17%)

Amt Per Serving		% DV

	Total Fat 28.1g	37 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 6.4g
Cholesterol 30.1mg		9 %
Sodium 1592.6mg		55 %
Potassium 4619.8mg		122 %
Total Carbohydrate 262g		77 %
	Dietary Fiber 35.1g	140 %
	Sugars, other 226.9g
Protein 60.2g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1506

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