I love to make sweet potato "fries" and I love a good ole baked sweet potato with some butter and brown sugar. But after do that over and over, I thought I needed a new take on the sweet potato. I found a recipe for twice baked sweet potatoes in a Fitness magazine and then tweaked it a little.
2 medium sweet potatoes
1 teaspoon extra virgin olive oil
1/4 cup onion, finely diced
1/3 lowfat no salt added cottage cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon fresh ginger, finely chopped
1 tablespoon brown sugar
1/4 cup grated parmesan cheese
Preheat oven to 400 degress. Baked potatoes for about 1 hour. Remove and cool .
Reduce temperature to 350.
Meanwhile, place oil in skillet over medium heat. Add onions and stir until softened, about 10 minutes.
Cut potatoes in half and scoop out pulp. Place pulp in food processor and blend until smooth. Add cottage cheese, salt, pepper, ginger, and sugar and blend again until smooth.
Return mixture to bowl and add in onions and most of the parm cheese.
Spoon mixture into the skins and top with remaining parm cheese.
Place on baking sheet and cook for 30 minutes.