Twice-Baked Sweet Potatoes

I found the recipe for these beauties from a Food Network show Cook Yourself Thin. I saw them, I craved them, I made them, and then I loved them.

These are simple, flavorful, creamy, filling, and (mostly) healthy! I made a few changes from the original recipe, but I will post the original here and insert some of my changes to the side so you can decide for yourself. My first time making these, I used the turkey bacon and we liked it, but this time I was lazy. So no turkey bacon. And we still liked it.

Twice-Baked Sweet Potatoes

Source: Cook Yourself Thin

Serves 2

Calories per serving: 350-420 (depending on cream cheese amount)

2 medium sweet potatoes

1 teaspoon olive oil

1 small onion, diced

1 clove garlic, minced

1 (5 oz.) bag baby spinach (or 5 oz. frozen spinach, thawed)

2 scallions, thinly sliced

2 slices turkey bacon (optional)

4 ounces low-fat cream cheese (I used 2 oz. and it was still creamy and good)

1/4 cup low-fat buttermilk (or whatever milk you have with 1/2 tsp. lemon juice added)

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon vegetable oil

2 tablespoons grated Parmesan cheese (shredded is best but I've also used grated with good results)

Preheat the oven to 350 degrees.

1. Place sweet potatoes on a baking sheet and onto an oven rack. Bake at 350 degrees for 45 minutes or until fork-tender. (You can also microwave them until tender, about 7-10 minutes).

2. Meanwhile, in a deep saute pan heat the olive oil and cook the onion for 2 to 3 minutes until soft. Add the garlic and cook for one more minute. Add the entire bag of spinach and scallions, cover and cook 3 to 4 minutes, until the spinach has wilted. If using frozen spinach, thaw and drain it and then add to the pan until heated through.

3. *Optional step: In another pan cook the turkey bacon until crisp and transfer to a plate lined with paper towels to drain. When cooled, chop the bacon into small pieces and reserve.

5. When the sweet potatoes are cooked, let them cool for 5 minutes. Carefully slice each one in half and scoop out inside of potato into a bowl. Add cream cheese, buttermilk, salt and pepper, and mash together until smooth.

6. Using a pastry brush, coat the outside of each potato skin with the vegetable oil. Fill each of the shells with the filling and top with a sprinkle of Parmesan cheese. Transfer each skin back to the baking sheet and cook for 15 to 20 minutes or until the top is golden brown and the skins are crispy. Top with bits of turkey bacon and serve.