Dinner

By Emma Haberman | April 3, 2012

Photo: Emma Haberman

Even though Easter is still days away, I’ve been on a steady snack diet of miniature Reese’s cups, jelly beans and Cadbury Creme Eggs for weeks. I know I should reach for healthier options, but when those tantalizing brightly colored bags are lining every supermarket and drugstore aisle – and the kitchen in my office – how can I resist? Fortunately candy season will subside on Monday, and I’ll turn over a new leaf. When my sweet tooth starts rumbling, I’ll go the healthy route and snack on a baked sweet potato instead.

Sweet potatoes are nature’s candy, full of sugary, buttery flavor, and are low-sodium sources of many vitamins, especially beta-Carotene and vitamin A. They can be prepared in many different ways (perhaps the reason that many Thanksgiving tables boast several types of sweet potatoes), but my personal favorite is simply oven-roasted. The spud is a treat on its own, with its crispy caramelized skin and its melting orange flesh, but there’s always room to add a little decadence.

These sweet potatoes are baked, mashed with butter and a few tablespoons of crumbled blue cheese, and baked again so that the sweet mashed inside is swirled with the tang of melted blue cheese. This potato is a great snack on its own, or would be delicious as a side to a grilled steak. It satisfies your sweet tooth and your healthy conscience. If only marshmallow Peeps were this good for you!

Photo: Emma Haberman

You can follow Emma on Twitter (@habermania)


Twice-Baked Sweet Potato with Blue Cheese Recipe

Servings: 1
Calories: 384 per serving
Prep Time: 10 min
Cook Time: 1 hour 10 mins
Total Time: 1 hour 20 mins

Ingredients

  • 1 sweet potato, scrubbed and washed
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp blue cheese, crumbled
  • Salt
  • Pepper

Directions

1. Preheat the oven to 400°.

2. Brush the outside of the sweet potato with olive oil. Bake for 30 minutes, then use a fork to poke holes throughout the potato and bake for an additional 45 minutes.

3. Remove the potato and cut in half when cool enough to handle. Scoop out the inside of the potato and set aside in a bowl. Mix with the butter, 11/2 tablespoons blue cheese, salt and pepper. Mash with a fork until well blended.

4. Fill the potato skins with the now mashed filling. Top with remaining crumbled blue cheese and bake for 20 more minutes. Finish with freshly ground pepper and serve hot.

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