Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes
Kimberley Hasselbrink
  • Yield: 4 servings


2 sweet potatoes (about 12 ounces each)
1tablespoon olive oil
1/2 yellow onion, diced
3/4cup stemmed and chopped Tuscan kale
1/4cup plain Greek yogurt
1/4cup grated Parmigiano Reggiano cheese
2teaspoons chopped fresh thyme
1/2teaspoon salt
1/2cup crumbled feta cheese


  1. Preheat oven to 400F.
  2. Prick sweet potatoes with a fork. Roast in a baking pan until tender, 45 to 60 minutes. Let cool about 20 minutes.
  3. Heat a skillet over medium-low heat. Add olive oil. Add diced onion; sauté until soft. Add kale; sauté until wilted.
  4. Slice sweet potatoes into halves lengthwise, hollow each half with a spoon, and place cooked flesh in a large mixing bowl. Add kale mixture, yogurt, Parmigiano Reggiano, thyme and salt; mix well.
  5. Divide filling among sweet potato skins. Top with feta and return to roasting pan. Bake 15 to 20 minutes, until cheese is golden and sweet potatoes are warmed. Let cool 5 minutes, then serve.  Serves 4.

Reprinted with permission from Vibrant Food, written and photographed by Kimberley Hasselbrink (Ten Speed Press, 2014).

Nutritional Info *per serving

  • Calories 270
  • Fat 9g
  • Cholesterol 20mg
  • Sodium 680mg
  • Carbohydrate 39g
  • Fiber 6g
  • Protein 9g