Twice Baked Sweet Potatoes

 

To think there was a time in my life where I didn't like potatoes.

Well let me back up even further...

There was a time in my life where I didn't eat anything Thanksgiving related. This is not a time I am proud of.  I was a picky eater. And not in the refined palette kind of way. In a - I'm going to eat hotdogs for Thanksgiving and ridicule you on that other precious meal you spent hours creating, kind of way. "Stuffing?! Ewww gross! Yelch!! What is that?? Casserole with WHAAAT? Green beans?? It looks like vomitttt!"

My poor parents.

Now as an "adult" (I still give my adulthood air quotes), my tastes have expanded to eating nearly anything (sorry, seafood - maybe one day). If I had a list of my favorite foods - potatoes would likely rank as numero 1. If I were stranded on a desert island and had only potatoes to eat, I would die happy (so long as there was power to charge my iPad on said island).

My love for the tates (copyright, me -  2012) dates back to Friday lunches at McDonalds in pre school where I would shove my tiny face with as many French fries as possible. But I didn't expand beyond the French fry or potato chip until I was about 17 - when I was presented with a loaded baked potato. I was hesitant, sure. But the fact was that this potato was overflowing with everything I was passionate about - butter, cheese, bacon, chives, sour cream, chocolate, flakes of gold... I don't remember exactly what was in there... but the flavor explosion won me over. Big time. And there my love for the tates grew and expanded until I hit an even healthier variety.

Only since moving out to California 8 years ago did my love for the starchy spud stretch beyond your standard white potato. I'm not sure why the words "sweet" and "potato" didn't draw me in sooner. I just ignored people saying my two favorite things mashed into one statement. It's like me turning down a marriage proposal from  Ryan Reynolds-Jon Stewart for years. Idiot!

And just like my childhood, my sweet potato passion began with the fry and swelled into the delight for which we are here to talk about today.

Twice baked sweet potatoes!

Not once. Twice, friends. Let's do this:

TWICE BAKED SWEET POTATOES from Health Magazine

INGREDIENTS

4 - 6 small sweet potatoes (or yam it up) 1 tbsp. olive oil 1 large egg, lightly beaten 1 tsp. peeled and grated ginger 1/2 tsp. salt 1 tsp. sesame seeds Grated parmesan cheese

 

DIRECTIONS:

1. Preheat oven to 400 degrees. Place your sweet potatoes on a baking sheet and roast until they are tender. This took about 50 minutes. Set aside to cool.

2. Slice potato skins open. (Not all the way. We maybe cut ours open all the way. Oopsies! Still delicious regardless.)

3. Scoop out the insides leaving about 1/2 inch layer inside the skins to hold its shape. Add this to a large bowl.

4. Mash those tates in the bowl up. Stir in olive oil, egg, ginger and salt. Beat this all with a fork until it becomes smooth.

5. Stuff that filling back into your potatoes. Bake until the tops are puffed and golden brown - 25 minutes or so.

6. Sprinkle the potatoes with sesame seeds, some salt and pepper and a light layer of parmesan cheese - all to your liking.

And we definitely liked. We stuffed ourselves silly with these potatoes... and let me tell you, we were certainly thankful. Hope you all are having fun planning your Turkey Day!