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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes | The Gray Boxwood

I love any excuse to celebrate. So when there are actual holidays, I’m at my best. I love to plan menus, use my best dishes (I collect numerous sets) and deck the house to the nines. I know we don’t always have time to go all out. Life is busy and we don’t all collect dishes – I see you rolling your eyes. Even if you don’t plan weeks in advance, Thanksgiving is a time to appreciate good food. Whether it’s a small or large menu, it doesn’t matter. As long as the food is good, everyone will be happy. My goal is to always make food that not only has good flavor but good ingredients too. These sweet potatoes have been on my Thanksgiving menu the last two years and if my family has any say, they will be this year too.

Twice Baked Sweet Potatoes
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Ingredients
  1. 4 medium-sized sweet potatoes (approximately 4 pounds)
  2. 2 tablespoons olive oil
  3. 1 cup diced onion
  4. 1 cup diced celery
  5. 1/4 cup balsamic vinegar
  6. 2 tablespoons honey
  7. 1/2 dried cherries (or cranberries)
  8. 1 teaspoon salt
  9. 1 teaspoon pepper
  10. 2 cups chopped kale
  11. 3/4 cup greek yogurt
  12. 1/2 cup feta cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and dry the sweet potatoes. Prick each potato with a fork and place on a parchment-lined baking sheet. Bake until tender, approximately one hour. When a knife inserted meets no resistance, the potatoes are ready. Remove from oven and cool.
  3. Once cool enough to handle, cut off the top quarter of the potatoes with a sharp knife. Scoop out the flesh of the potatoes leaving about 1/4 of an inch around the edges to keep the shape of the potato. Also scoop out the top cut piece and set aside.
  4. In a large skillet, heat the olive oil over medium heat. Add the onion and celery and sauté until tender and translucent, about 5 minutes.
  5. Add vinegar and honey and stir to combine.
  6. Add the dried cherries.
  7. Add the kale and sauté until the kale wilts, approximately 2 minutes.
  8. Add the potatoes and stir to combine.
  9. Remove from the heat and add the yogurt. Stir until completely combined and taste for seasoning.
  10. Spoon the filling into each empty potato, mounding the top. There will be extra filling, which can be baked in a separate small dish.
  11. Top with some feta cheese and place back into the oven to warm through and brown the cheese, approximately 5-8 minutes.
Notes
  1. The potatoes can be assembled a day before serving. If doing so, cover with plastic wrap and chill after the potatoes are filled. When ready to serve, let warm to room temperature for one hour before baking.
The Gray Boxwood https://www.thegrayboxwood.com/

These are the perfect make ahead side dish with great flavor!

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