I keep forgetting to post the recipe for these cheesy sweet potatoes, which is crazy, because it was soooo good and super easy to make!
We were making food for the SuperBowl and I wanted to make something healthy considering we had the deep fryer out and Andy was putting just about anything he could find in it. So I grabbed our leftover sweet potatoes and thought I’d bake them. Well, I baked them. Then I baked them again and added cheese. So they were kind of healthy. I mean, they were baked after all. Right??
They even were good the next day. All I did was pop them in the oven for a bit to reheat them and they were good to go. If you want them even more creamy, you can add a bit of butter when making the stuffing.
Twice Baked Cheesy Sweet Potatoes
4 Large Sweet Potatoes
1/4 Cup of Milk
1 Cup of Shredded Cheddar Cheese
Preheat your oven to 400 degrees. Pierce each sweet potato with a knife, then line on a baking sheet and cook for 45 minutes. Allow potatoes to cool so you can scoop out the insides.
Carefully slice potatoes in half lengthwise. Then, using a spoon, carefully scoop out the insides of the sweet potatoes without breaking the skins and place insides in a bowl. Place skins back on baking sheet.
In bowl, add milk, 1/2 teaspoon of each pepper, salt, cayenne pepper, and garlic powder. (You may adjust seasoning to your liking.) Stir to combine. Add half of the cheese and stir once more to combine.
Scoop mixture back into potato skins, then top with remaining cheese. Place back into oven for 15-20 minutes or until cheese is melted and browned.
Remove from cooking sheet and serve.