Low in carbs and sugars, this healthy variation on a classic is sure to be a new favorite.
Preheat oven to 400 degrees F.
Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.
Line a baking sheet with parchment paper.
Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20 to 30 minutes.
Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt.
Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.
Source: Eating Well
Active time: 25 minutes
Total: 2 hours
2 servings
8 servings
- Amount per serving
- Calories117
- % Daily Value *
- Total Fat 79g102%
- Saturated Fat 22g111%
- Cholesterol 72mg24%
- Sodium 1132mg50%
- Total Carbohydrate 97g36%
- Dietary Fiber 29g104%
- Total Sugars 26g
- Protein 3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 400 degrees F.
Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.
Line a baking sheet with parchment paper.
Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20 to 30 minutes.
Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt.
Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.
Notes
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