Twice-Baked Sweet Potato With Broccoli and Parmesan

Jennifer Iserloh
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2 medium sweet potatoes (about 1¼ lbs)
1 head of broccoli, cut into florets
½ cup grated Parmesan
2 Tbsp fresh goat cheese
½ tsp salt

Preheat oven to 350ºF. Pierce the skin of the potatoes with a fork several times. Wrap the potatoes in aluminum foil and bake 55 to 60 minutes. Potatoes should be soft to the touch. Cut the potatoes in half lengthwise. Carefully scoop out the pulp, leaving ¼- to ½-inch thick shell, so that the potato shell retains its shape. Place the shell on a baking sheet wrapped in aluminum foil.

Place 2 inches of water in a small saucepan and bring to a boil. Add the florets and cook 2 to 3 minutes until they are fork tender and still bright green, adding ¼ cup more water if it evaporates before the broccoli is tender. In a large bowl, mash the sweet potato pulp with the broccoli, Parmesan, goat cheese and salt. Spoon the mixture back into the potato shells and return to the oven. Bake about 10 minutes longer, until the tops begin to brown, then serve immediately.

Nutrition facts (per serving): calories 207, fat 5 g (saturated fat 3 g), cholesterol 12 mg, protein 10 g, carbohydrates 33 g, fiber 6 g, sodium 428 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

October 2012