Sweet potatoes are good with just about anything. I love making these to help dress up leftovers, though they are an amazing side for quick suppers, or elegant dinners. I made them for a lunch with friends the other day and noticed several just picked them up as finger-food and that worked too. You can keep the fat content low by using fat-free cream cheese as I do, and lower the calories by using a ‘lite’ maple syrup. Usually people think of twice-baked potatoes as big white baking potatoes. Surprise everyone with this easy dish!
4 medium sweet potatoes scrubbed and even in size
3-tablespoon maple syrup
4 tablespoons olive oil – separated
2 ounces of cream cheese at room temperature
1/2 cup finely diced mushrooms
2 tablespoons chopped greens from a green onion
½ teaspoon black pepper
½ teaspoon celery salt
¼ teaspoon nutmeg
*Chopped walnuts and additional maple syrup or butter
for optional garnish
Pierce sweet potatoes and microwave about 9 minutes or until soft, or bake in oven for about 50 minutes or until soft. Cool. Cut in half length-wise and scoop out sweet potato. Set potato skin aside. Preheat oven to 375 degrees.
In sauté pan heat 2 tablespoons of oil on medium heat. Add diced mushrooms and green onion tops. Sauté until mushrooms are cooked, about 5 minutes. Add cream cheese and stir until melted. Remove pan from heat. Add 2 tablespoons olive oil, syrup and spices and mix gently. Add potato from shell and mash into mushroom mix until all the ingredients and spices are blended together.
Fill potato shells with filling. Place on baking sheet and bake about 10 – 12 minutes or until hot at the center.
Garnish with melted butter or additional maple syrup and chopped walnuts.
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