The Recipes

Twice-Baked Sweet Potato

The beauty of this recipe is that you can totally put into whatever you want.  Did you go for a run today?  Indulge and add in bacon and cheese.  Want a more Mediterranean feel?  Add coriander, cumin, and chopped kalamata olives, artichokes, etc.  Want Thanksgiving to come early?  Go the brown sugar and cinnamon route.  Just follow the basic concepts and cooking times and you're good to go.

Twice-Baked Sweet Potato

Serves: 1     Time: One hour, but it's...     Difficulty: Easy as Pie!


- 1 sweet potato

- 1/3 c. Greek yogurt

- 1/8 c. black beans, drained and rinsed

- 1/8 c. corn, thawed (or fresh)

- 1 T. ground cumin

- a few dashes of hot sauce (optional)

- salt

- pepper

- 1 chive or scallion, chopped


Preheat the oven to 350 degrees.  Poke the potato with a fork several times.  Bake in the oven for 40-45 minutes.

Remove the potato and cut it in half length-wise.  Carefully use a spoon to scoop out the flesh of the potato into a bowl, leaving the skin in tact.  Place the skins in a shallow baking dish.

Mash the potato and combine it with the yogurt, black beans, corn, cumin, and hot sauce.  Season with salt and pepper.  Spoon the mashed potatoes into the shells.  Return to the oven and bake for another 25-35 minutes, letting the top brown.

Garnish with the chives and serve.