Schottey Musings

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Twice-Baked Mexican Sweet Potato

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My wife and I love sweet potatoes. (The kids? Not so much, but they’ll live). When I buy them, however, they invariably go bad because I rarely, if ever, have time or foresight to bake a sweet potato for dinner as a side dish. To solve that problem—because sweet potatoes are little nuggets of nutritional gold—why not eat them as the main dish?


Twice-Baked Mexican Sweet Potato Recipe




—One-Half Sweet Potato (because, duh.)

—2TBL Prepared Salsa (I use “Pain is Good” because of low-sodium/sugar content)

—1/2C Reduced-Sodium Black Beans (I use Target-brand because they’re the lowest in sodium I’ve found)

—1/4C Fat-Free Cottage Cheese

—Various Seasonings (I use paprika and Mrs. Dash Table Blend)

Kitchen Tools Needed:

—Oven (or Microwave and Oven)

—Large Bowl

—Veggie Brush

—Chef’s Knife

—Large Spoon

—Oven Safe Dish

Step One: Wash and then cook sweet potato like normal using your desired method. I microwave using the “Baked Potato” setting and it works like a charm. Just make sure to poke a few holes in the potato using a fork or a knife, first. Go ahead and start preheating your oven to 350. 

Step Two: Let the potato cool, slightly, and use that big ol’ knife to cut it in half. Wrap/reserve half for another meal.

Step Three: Scoop out the innards of your half a sweet potato into a bowl. I used my kitchen aid, but that was mostly unnecessary. Combine the rest of the ingredients, and stir until well-blended.

Step Four: Put your concoction back into the potato shell (your potato cup shall overfloweth) and place into your baking vessel. Bake at 350 for 30minutes or until your hunger sends you face-first into your oven door.

At this point, if you have some chopped green onions, tomatoes, reduced-fat sour cream or shredded cheddar/pepper jack cheese, go nuts. I’m never one to cast aspersions on another’s culinary accoutrement. Some hot sauce would be fan-freaking-tastic as well, but for me that’s just more sodium that I’m trying to cut down on. I just added some more paprika and called it a day.

Nutritional Info: As prepared—302 calories, 0 fat, 3mg cholesterol, 598mg sodium, 59g total carbohydrates, 11g dietary fiber (eat that skin!), 16g protein, 13g sugar, 1118mg potassium, 486%DV Vitamin A, 10% DV Vitamin C, 16%DV Calcium, 18% DV Iron. (via MyFitnessPal).


Written by Michael Schottey

March 19, 2014 at 3:12 PM

Posted in Uncategorized

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