Check out this Healthy Recipe!
The meatless meal for this month is “Twice-Baked Sweet Potatoes with Leeks”
I “tweaked” this recipe a bit to make it a bit heathier. The original recipe title was “Twice-Baked Potatoes with Leeks and Sausage”. You could use Lean Turkey Italian or hot sausage, but our goal is to make more meatless meals so it was left out of this recipe. The original recipe also had 1 Tbsp. butter that I omitted also. I changed the sour cream to plain, nonfat Greek yogurt and left out the salt. We love this recipe and make it probably more than a couple of times each month! Enjoy!
“Twice-Baked Potatoes with Leeks”
>Serves 4 as a main course.
4 small sweet potatoes (about 8oz. each)
1 Tbsp. extra-virgin olive oil
1 lb. leeks, white and light-green parts only, quartered lengthwise and thinly sliced (about 2 cups)
1 tsp. chopped fresh sage (you can use dried sage also)
¼ tsp. chopped fresh thyme (you can use dried thyme also)
½ cup plain, nonfat Greek yogurt
¼ cup grated Gruyere cheese
Poke the sweet potatoes a few times and I microwave them on the baked potato setting. It is so much quicker! While the potatoes are cooking, heat the oil in a 10” skillet over medium-high heat. Add the leeks, sage and thyme. Cook, stirring, until the mixture just starts to sizzle. Reduce the heat to low and cook, stirring frequently, until the leeks are very soft and starting to turn golden, 10-15 minutes. When the sweet potatoes are cool enough to handle, carefully scoop the flesh into a medium bowl, leaving about 1/8” of flesh in the shells. Mash the scooped flesh with a fork or potato masher until smooth. Stir in the Greek yogurt. Fold the leeks into the mashed sweet potato. Position a rack 6” from the broiler element and heat the broiler on high. Mound the filling into the potato skins and top with the cheese. Put the potatoes in a 9x13” baking dish and broil until the cheese is golden, about 4 minutes. Serve immediately.
Reference: The Best of Fine Cooking Magazine